Air fryer Garlic Parmesan Wings

Notes

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Chicken wings: You can use boneless chicken thighs or drumsticks, but the cooking times will vary depending on size!
Kewpie mayo: Regular mayonnaise works perfectly, although Kewpie gives the sauce a slightly sweeter, richer flavour.
Parmesan: Pecorino Romano can be used for a saltier, sharper flavour. Freshly grated parmesan melts more smoothly than pre-grated.
Fresh parsley: Chives or coriander can be used instead, although parsley keeps the flavour closest to classic garlic parmesan.
Honey: Maple syrup or a small amount of sugar can be used for sweetness.
Fresh garlic: Garlic paste can work in a pinch, but fresh minced garlic gives the best flavour!

Don't overcrowd the air fryer: Give the wings plenty of space so the hot air can circulate and crisp them properly. Cook in batches if needed.
Pat the wings dry first: Removing excess moisture before seasoning helps you get a crispier skin.
The sauce is quite rich: Start with the recommended amount of parmesan and taste before adding more, especially because the chicken powder, parmesan and mayo all add salt.
Add the wings to the sauce just before serving: The longer they sit in the sauce, the more the crispy coating will soften.
Watch the garlic: Cook it gently in the butter as you want it fragrant and golden, not dark brown or burnt.
Adjust the consistency: If your sauce is too thick, add water a teaspoon at a time. If it's too loose, add a little more parmesan or mayo.

Fridge: Store leftover wings and sauce separately in airtight containers in the fridge for up to 3 days.
Keep them separate: Storing the wings without the sauce helps prevent the crispy skin from becoming soggy.
Reheating: Reheat the wings in an air fryer at 180°C for 5–8 minutes, or until piping hot and crispy. Warm the sauce separately, adding a splash of water if it has thickened, then toss the wings in the sauce just before serving.

Chicken wings: You can use boneless chicken thighs or drumsticks, but the cooking times will vary depending on size!
Kewpie mayo: Regular mayonnaise works perfectly, although Kewpie gives the sauce a slightly sweeter, richer flavour.
Parmesan: Pecorino Romano can be used for a saltier, sharper flavour. Freshly grated parmesan melts more smoothly than pre-grated.
Fresh parsley: Chives or coriander can be used instead, although parsley keeps the flavour closest to classic garlic parmesan.
Honey: Maple syrup or a small amount of sugar can be used for sweetness.
Fresh garlic: Garlic paste can work in a pinch, but fresh minced garlic gives the best flavour!

Don't overcrowd the air fryer: Give the wings plenty of space so the hot air can circulate and crisp them properly. Cook in batches if needed.
Pat the wings dry first: Removing excess moisture before seasoning helps you get a crispier skin.
The sauce is quite rich: Start with the recommended amount of parmesan and taste before adding more, especially because the chicken powder, parmesan and mayo all add salt.
Add the wings to the sauce just before serving: The longer they sit in the sauce, the more the crispy coating will soften.
Watch the garlic: Cook it gently in the butter as you want it fragrant and golden, not dark brown or burnt.
Adjust the consistency: If your sauce is too thick, add water a teaspoon at a time. If it's too loose, add a little more parmesan or mayo.

Fridge: Store leftover wings and sauce separately in airtight containers in the fridge for up to 3 days.
Keep them separate: Storing the wings without the sauce helps prevent the crispy skin from becoming soggy.
Reheating: Reheat the wings in an air fryer at 180°C for 5–8 minutes, or until piping hot and crispy. Warm the sauce separately, adding a splash of water if it has thickened, then toss the wings in the sauce just before serving.