Parmesan Rosemary Wings
As much as I love all the combinations of flavors and sauces I’ve toyed around with while creating chicken wing recipes, there’s nothing like simple olive oil with garlic and rosemary. Toss the wings in parmesan cheese once they are done cooking or before serving. If you don’t like rosemary you can leave it out or substitute it for dried oregano or thyme instead. If you really want to load on the garlic, toss freshly minced garlic in with the parmesan cheese as you toss to coat. Making these chicken wings in the air fryer always turns out juicy, yet crispy, and always delicious!
Don’t have an air fryer? Oven directions below!!
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Ingredients:
1 ½ pounds chicken wings, tips cut off/discarded
¼ cup grated parmesan cheese
1 tbsp olive oil
1-2 tbsp dried rosemary
1 tsp ground black pepper
1-2 tsp salt
2-3 cloves of garlic, grated
1 tbsp baking powder
Instructions:
Prep wings if not already: cut off and discard tips, then cut in have at the joint to separate flats and drumsticks. Place prepped chicken wings in a large mixing bowl, then add: grated garlic, salt, rosemary, pepper and olive oil. Stir to combine, cover and refrigerate until ready to use (up to 24 hours).
Let wings come to room temperature before cooking. Then, before cooking, lightly toss in baking powder.
Options for cooking wings: grill, oven, fry, air fry. If using the oven, preheat to 425, lay out on a baking sheet and cook for 30 minutes, turning halfway.
For the air fryer: Preheat air fryer at 400 for 3-5 minutes. Place wings in the air fryer in a single layer. They will be cooked by 12 minutes. For crispier wings, leave in for 15-20 minutes, tossing halfway through.
Once wings are cooked, place in a clean, large mixing bowl and toss with parmesan cheese. Serve hot.
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