Air fryer wings

Chicken wings

Ingredients:

• 600g chicken wings, cut into drumettes and flats
• 6g salt (10% by weight)
• 6g baking powder (10% by weight)
• 6g cornstarch (10% by weight)

Directions:

• Pat dry the chicken wings with paper towels
• Mix all ingredients together and leave on rack overnight in the fridge to air dry
• Preheat the air fryer to 210C
• Air fry the wings for 25 minutes, flipping them halfway through. Check on them at at 20 minutes in case browning is happening too quickly.

Parmesan garlic wings

Ingredients:

• 50g butter
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 5 cloves garlic, minced
• 1 tbsp parsley, chopped
• handful parmesan cheese, grated with microplane

Directions:

• Mix all the ingredients together in a pan and cook until the garlic is fragant and just starting to brown
• Remove from heat and let cool slightly
• Add parsley and most of the parmesan cheese and mix well
• Toss the cooked wings in the sauce and serve immediately, top with the remaining parmesan cheese to serve

Frank’s hot wings

• One garlic butter sauce
• 1/4 bottle Frank’s hot sauce

Ingredients:

• If making, double the recipe for the garlic wings and take half after the garlic is cooked (but before parsley and parmesan are added)
• 1/4 bottle Frank’s hot sauce (or to taste)
• Toss the cooked wings in the sauce and serve immediately

Note

Adapted for the air fryer from J. Kenji López‑Alt’s original wings method.