Air Fryer Garlic Parmesan Wings

I used to order wings every game night until I realized my air fryer could do the job better. The first batch came out so crispy that I stood at the counter eating three before they even made it to the table. Now I double the recipe because they vanish in minutes.

The first time I made these for my brother, he stopped mid-conversation to ask if I'd ordered takeout. When I pointed to the air fryer, he didn't believe me until he saw the empty basket. He still asks me to make them every time he visits.

Ingredients

• 1.5 lbs chicken wings, split and tips removed: Look for wings that are roughly the same size so they cook evenly, and pat them completely dry with paper towels before seasoning or they won't crisp up properly.
• 1 tbsp olive oil: Just enough to help the seasonings stick and encourage browning without making the wings greasy.
• 1/2 tsp kosher salt: Kosher salt has larger flakes that distribute more evenly than table salt, so don't swap it out or you'll end up with pockets of saltiness.
• 1/2 tsp black pepper: Freshly cracked pepper has more bite and aroma than the pre-ground stuff that's been sitting in your cabinet for a year.
• 1/2 tsp garlic powder: This seasons the wings themselves before the sauce goes on, building layers of garlic flavor that make each bite more interesting.
• 1/2 tsp paprika: Adds a subtle sweetness and a gorgeous golden color that makes the wings look as good as they taste.
• 3 tbsp unsalted butter: Unsalted gives you control over the seasoning, plus it carries the garlic flavor beautifully without competing with the parmesan.
• 4 cloves garlic, minced: Fresh garlic is non-negotiable here; the jarred stuff tastes flat and won't give you that warm, toasty aroma when it hits the butter.
• 1/2 cup freshly grated Parmesan cheese: The pre-shredded kind in the green can doesn't melt or cling the same way, so splurge on a real wedge and grate it yourself.
• 2 tbsp chopped fresh parsley: Brightens up the richness and adds a pop of color that makes the wings look restaurant-worthy.
• 1/4 tsp crushed red pepper flakes (optional): A tiny bit of heat that sneaks up on you in the best way, but feel free to skip it if you're feeding picky eaters.

Instructions

Preheat the air fryer:

Set it to 400°F and let it run empty for 5 minutes. This head start helps the wings start crisping the second they hit the basket.

Season the wings:

Toss them in a large bowl with olive oil, salt, pepper, garlic powder, and paprika until every wing is evenly coated. Don't rush this step; the seasoning is your flavor foundation.

Air fry the wings:

Lay them in a single layer in the basket, leaving a little space between each one so the hot air can circulate. Cook for 12 minutes, flip them with tongs, then cook another 10 to 13 minutes until they're golden and crispy.

Make the garlic butter:

While the wings finish, melt the butter in a small saucepan over medium heat and add the minced garlic. Sauté for 1 to 2 minutes until it smells amazing but hasn't turned brown, then pull it off the heat immediately.

Toss and coat:

Transfer the hot wings to a clean bowl, pour the garlic butter over them, then add the Parmesan, parsley, and red pepper flakes if using. Toss everything together until the wings are glossy and every piece is coated.

Serve:

Pile them on a plate and sprinkle extra Parmesan and parsley on top if you want to be fancy. Serve them right away while they're still hot and the cheese is melty.

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I'll never forget the Sunday I brought these to a potluck and watched grown adults hover around the bowl, pretending to chat while secretly inching closer for another wing. Someone asked for the recipe, and when I said air fryer, half the room pulled out their phones to look up which model to buy.

How to Store and Reheat

Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat them in the air fryer at 375°F for 5 to 7 minutes to bring back the crispiness, because the microwave will turn them into sad, soggy versions of their former selves.

Flavor Variations to Try

Swap the Parmesan for grated pecorino if you want a sharper, saltier bite, or toss the wings in buffalo sauce after air frying and skip the garlic butter entirely for a classic spicy kick. I've also added a squeeze of lemon juice to the garlic butter for a brighter, tangier version that cuts through the richness.

Serving Suggestions

These wings are perfect on their own, but I love serving them with celery sticks, carrot rounds, and a bowl of ranch or blue cheese dressing for dipping. A cold beer or a sparkling water with lime makes the whole spread feel like a real event, even if it's just Tuesday.

• Double the batch if you're feeding a crowd because they disappear faster than you think.
• Set out napkins and wet wipes because things will get messy in the best way.
• Keep the air fryer warm and ready for a second round if anyone's still hungry.

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These wings have become my go-to whenever I want something indulgent without the fuss, and they never let me down. I hope they become a staple in your kitchen too.

Recipe FAQs

→ How do you get wings crispy in an air fryer?

Ensure wings are evenly coated with oil and spices, then air fry at 400°F, flipping halfway to promote even crisping.

→ Can fresh garlic be substituted?

Fresh minced garlic in the butter sauce adds intense flavor, but garlic powder can be used if preferred for ease.

→ What is the best way to toss wings in sauce?

Pour the warm garlic butter mixture over cooked wings in a large bowl and toss gently to evenly coat without breaking the skin.

→ How spicy are these wings?

They have a mild heat level from optional crushed red pepper flakes, customizable by adjusting the amount used.

→ Can dried parsley replace fresh parsley?

Dried parsley works as a substitute though fresh delivers a brighter, more vibrant flavor and color.