Garlic-Parmesan Air-Fryer Chicken Wings

Ingredients

For 4 servings

• •2 pounds (907 g) whole chicken wings, cut at joints into drumettes and flats
• •3 1/2 teaspoons (10.5 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or the same weight
• •2 c. à café baking powder
• •1 /4 cup (50 g) unsalted butter
• •5 medium garlic cloves, minced
• •1 /4 cup grated Parmesan cheese (2/3 ounce; 20 g), plus more for garnish
• •1 /4 cup (10 g) fresh flat-leaf parsley, finely chopped
• •Ranch dressing and lemon wedges, for serving

Method

1. 1.Pat chicken wings dry with paper towels. In a large bowl, toss wings with baking powder and 2 teaspoons of kosher salt until evenly coated. At this point, the wings can be cooked immediately or transferred to a wire rack set in a rimmed baking sheet and refrigerated, uncovered, for up to 24 hours. (The final seasoning level will improve the longer the wings are dry-brined .)
2. 2.Preheat air fryer to 400°F (205°C) for 5 minutes. Place wings into the air fryer basket in a single layer, fatty side down, leaving a slight space between each wing, and cooking in batches if necessary to avoid overcrowding. Place basket in air fryer and cook until wings are cooked through, crisp, and golden brown, 20 to 25 minutes, flipping wings halfway through cooking.3. Meanwhile, in a large microwave-safe bowl, microwave butter and garlic on HIGH in 30-second intervals, until butter is melted and bubbling, about 1 minute and 30 seconds, stirring after each interval.
3. 3.Stir in Parmesan cheese, parsley, and remaining 1/2 teaspoon kosher salt until well combined.
4. 4.Transfer wings to bowl with prepared sauce and toss until thoroughly coated. Season with additional salt to taste, if needed.
5. 5.Transfer wings to a platter, and garnish with additional cheese. Serve wings immediately with ranch dressing and lemon wedges, if desired.