Air Fryer Garlic Parmesan Wings (Printable)

Golden wings with garlic parmesan coating cooked in an air fryer, delivering crispness and rich flavor.

# What You Need:

→ Chicken

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika

→ Garlic Parmesan Sauce

07 - 3 tbsp unsalted butter
08 - 4 cloves garlic, minced
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - 1/4 tsp crushed red pepper flakes (optional)

# Directions:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - In a large bowl, toss chicken wings with olive oil, kosher salt, black pepper, garlic powder, and paprika until evenly coated.
03 - Place wings in a single layer in the air fryer basket. Cook for 12 minutes, then flip and cook for an additional 10 to 13 minutes until golden brown and crispy.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned. Remove from heat.
05 - Transfer cooked wings to a clean large bowl. Pour melted garlic butter over wings, then add Parmesan cheese, parsley, and red pepper flakes if using. Toss to coat evenly.
06 - Serve immediately, garnished with extra Parmesan cheese and parsley if desired.

# Expert Tips:

01 -
  • Crispy skin without the mess of deep frying or the guilt of all that oil.
  • The garlic parmesan coating clings to every crevice and tastes like something youd pay too much for at a restaurant.
  • From fridge to plate in 35 minutes, which means you can make them on a whim when friends text theyre coming over.
02 -
  • Pat the wings dry before seasoning or they'll steam instead of crisp, and nobody wants rubbery skin.
  • Don't overcrowd the air fryer basket; cook in batches if you have to because cramming them in leads to uneven cooking and soggy spots.
  • Toss the wings in the garlic butter while they're still piping hot so the Parmesan melts slightly and everything sticks.
03 -
  • Use a kitchen thermometer to check that the wings hit 165°F internally, especially if they're on the larger side.
  • Grate the Parmesan right before tossing so it's fluffy and fresh, not clumpy from sitting in the fridge.
  • Save a little garlic butter on the side for drizzling over the wings just before serving for an extra hit of flavor.

Go Back