Chicken Wings Two Ways (Hot and Garlic Parm) - Oven and Air Fryer Options

My brother Paul makes the best hot wings, so I’ve always relied on him to make these when I’m home visiting. Until he made a version in our brother Brock’s Air Fryer, I hadn’t thought about how quickly they could be whipped up. I’ve made these two ways - a hot and a garlic parmesan. (I’ve also included instructions for oven baking for those of you who haven’t been converted to Air Fryer lovers yet!)

Let’s go shopping.

• 2 lbs chicken wings

• Salt

• Lawry’s Seasoning

Hot Wing Sauce (for 1lb)

• 1/4 cup hot sauce of choice (I’ve used Frank’s Red Hot)

• 2 tbsp butter

• 1 tbsp honey

Garlic Parmesan Sauce (for 1 lb)

• 1/4 cup freshly grated parmesan

• 2 tbsp fresh parsley, finely chopped

• 1/2 tsp garlic powder (I used a spicy garlic scape powder, which my aunt and uncle made!)

• 2 tbsp butter

• 1/2 tsp ground black pepper

Cook the wings (Air Fryer)

Pat the wings dry with paper towel and season generously with salt and a sprinkle of Lawry’s seasoning.

Lightly spray the air fryer with oil and place the wings in, leaving as much room between them as possible, standing the drumsticks up along the side if needed. Cook at 375 for 12 minutes, flipping the wings and continuing to cook at 375 for another 12 minutes. Toss the wings in the basket one more time and cook for another 5 minutes at 390 to get them really crispy, which is how we like them!

Cook the wings (Oven)

Pat the wings dry with paper towel and season generously with salt and a sprinkle of Lawry’s seasoning.

Preheat the oven to 250C, putting one oven rack on the top and one on the bottom.

Line a baking sheet with foil and then top with a cooling rack, and spray the rack with oil. Place wings on the wire rack atop the tin foil lined pan.

Back at 250C for 30 minutes on the lower rack in the oven. Move the wings to the top rack in the oven and increase the temperature to 425C. Bake for another 40-45 minutes, turning the tray halfway through (you don’t need to flip the wings thanks to the rack on top of the pan).

Wings are ready when they are golden brown and crispy.

Coat the wings

For the hot wings, whisk together the hot sauce and the honey. Melt the butter, and then whisk it in. Add 1 lb of wings and toss well to cover the wings.

For the garlic parmesan, mix together the parmesan, parsley, garlic powder and black pepper, then melt the butter and mix it to combine. Add 1 lb of wings and toss well to cover.

Enjoy!

Serve with some ranch, or a homemade greek yogurt dip, as seen here.