Garlic Parmesan Boneless Wings

• 250 g raw Boneless chicken thigh (8.8 oz raw)
• 10 g Cornstarch (1¼ tbsp)
• 2 g Baking powder (½ tsp)
• 1.5 g Salt (¼ tsp)
• 0.5 g Black pepper (¼ tsp)
• 4 g Vegetable oil spray (¾ tsp)
• 200 g raw Russet potato (7.1 oz raw)
• 8 g Light butter (½ tbsp)
• 8 g raw (2½ cloves) Garlic
• 15 g Parmesan, finely grated (3 tbsp)
• 4 g raw Fresh parsley (1 tbsp chopped)
• 60 g raw Celery sticks (2.1 oz raw)
• 60 g raw Carrot sticks (2.1 oz raw)
• 20 g Light ranch dressing (0.7 oz)
• 40 g Nonfat Greek yogurt (2¾ tbsp)

You'll need: Air fryer (or oven and baking sheet), Bowl, Small saucepan, Tongs, Paper towel.

Method

1. Dry and coat the chicken

   Pat the chicken very dry and cut it into 5 cm (2 inch) wing-size pieces. Toss in a bowl with the cornstarch, baking powder, most of the salt and the pepper until evenly dusted.

   Dry meat plus cornstarch is what gives a crackly crust without a fryer.

2. Air-fry the wings and wedges

   Heat the air fryer to 200°C (400°F). Cut the potato into wedges, spray them with a little oil and air-fry for 8 minutes. Spray the chicken, add it to the basket in a single layer and cook for 12–14 minutes more, shaking twice, until the chicken is crisp and 74°C (165°F) in the middle and the wedges are golden. No air fryer? Heat the oven to 220°C (425°F) at the start and bake on a lined baking sheet instead, turning halfway; it takes about 5 minutes longer.

   Shake the basket twice so the edges brown evenly.

3. Make the garlic butter

   Melt the butter in the small saucepan over low heat. Grate in the garlic and cook for about 1 minute, until fragrant but not browned.

   Garlic burns in seconds. Take the pan off the heat the moment it smells sweet.

4. Toss with Parmesan

   Tip the hot wings into a bowl and toss with the garlic butter, Parmesan, chopped parsley and a pinch of salt for the wedges. Work fast so the cheese clings.

   Toss while the chicken is still hot. The Parmesan melts into a glaze.

5. Dip and crunch

   Stir the ranch into the yogurt for a lighter dip. Serve it with the celery and carrot sticks next to the wings and wedges.

   Chill the sticks in cold water for 10 minutes for extra snap.

Swaps

• Boneless chicken thigh → Chicken breast, same weightLeaner, about 50 kcal less. Cut slightly bigger so it stays juicy.
• Parmesan, finely grated → Pecorino, same weightSaltier and sharper, so use less salt.