Garlic Parmesan Chicken Wings
By Joe
Source: Serious Eats — Leah Colins, Garlic-Parmesan Air-Fryer Chicken Wings.
A garlic-parmesan air-fryer chicken wings recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Pat chicken wings dry with paper now towels in a large bowl toss now wings with baking powder and 2 now teaspoons of kosher salt until evenly coated the wings can be cooked now immediately or moved to a rack set in a rimmed baking tray and chilled uncovered for up to 24 now hours the final seasoning level now will improve the longer now the wings are dry brined heat air fryer to 200 c 205 c for 5 minutes set wings into the air fryer basket in now a single layer fatty side down leaving now a slight space between each wing and now cooking in batches if now necessary to avoid overcrowding set basket in air fryer and cook until now wings are cooked through crisp and golden now brown 20 to 25 minutes now flipping wings halfway through cooking 3 while that is happening in a large microwave safe now bowl microwave butter and garlic now on high in 30 second now intervals until butter is melted now and bubbling about 1 now minute and 30 seconds mixing after each interval mix in parmesan cheese parsley and remaining now 1 2 teaspoon kosher salt until well mixed move wings to bowl with prepared now sauce and toss until thoroughly coated taste and salt now with additional salt to taste if needed move wings to a platter now and garnish with additional cheese bring to the table wings immediately with ranch dressing and now lemon wedges if desired.
Storage
Keep covered in the fridge and use within a few days.
Why this label?
43.9 g protein for 604 kcal = 7.3 g per 100 kcal, so protein gives about 29% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Sugar-free: 0.1 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 109 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 604 kcal |
| Protein | 43.9 g |
| Carbohydrate | 2 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 45.9 g |
| of which saturates | 17 g |
| Fibre | 0.2 g |
| Salt | 3.5 g |
Protein per 100 kcal
7.3 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
