There is nothing quite like biting into a piping-hot, ultra-crispy chicken wing that delivers a satisfying crunch followed by juicy, tender meat. Traditional chicken wings are deep-fried in vats of oil, which adds heavy grease and cleanup hassle to your kitchen routine. This Garlic Parmesan Air Fryer Chicken Wings recipe offers a delicious game-changer. By utilizing the rapid convection heat of the air fryer, you achieve restaurant-quality crispiness using a fraction of the oil. Tossed in a rich, savory garlic, butter, and parmesan coating, these wings are guaranteed to steal the spotlight at game-day watch parties, weekend family dinners, or quick weeknight gatherings.
Ingredients
- 2 pounds chicken wings (split into drums and flats, wing tips removed)
- 1 tablespoon baking powder (aluminum-free)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika (optional)
- 4 tablespoons unsalted butter, melted
- 4 cloves fresh garlic, finely minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- A pinch of sea salt and red pepper flakes (optional)
Instructions
- Transfer your chicken wing pieces to a clean cutting board and pat them completely dry on all sides using paper towels.
- Place the dried wings into a large mixing bowl. Drizzle the olive oil over them and toss to coat lightly.
- In a small separate bowl, whisk together the baking powder, garlic powder, onion powder, kosher salt, black pepper, and smoked paprika.
- Sprinkle this dry seasoning mix evenly over the wings and toss thoroughly until every wing is uniformly coated.
- Preheat your air fryer to 380°F (190°C) for about 3 to 5 minutes.
- Lightly spray the basket with a high-smoke-point oil if needed. Arrange the seasoned wings in a single layer inside the air fryer basket, avoiding overcrowding.
- Cook the wings at 380°F for 25 to 30 minutes.
- At the 10-minute mark, pause the machine, pull out the basket, and use tongs to flip each wing over. Shake the basket vigorously to redistribute them.
- Continue cooking, flipping once more around the 20-minute mark. The wings are finished when the internal temperature reaches 165°F (74°C) and the skin is deeply golden, bubbling, and intensely crispy.
- While the final batch of wings is finishing up, prepare your sauce. In a large mixing bowl, combine the melted unsalted butter, minced fresh garlic, and chopped fresh parsley. Let it sit for a minute.
- Transfer the piping-hot, crispy wings directly from the air fryer basket into the bowl with the garlic butter mixture. Toss vigorously until every single wing is thoroughly coated.
- Sprinkle the freshly grated Parmesan cheese and red pepper flakes over the wings. Toss one last time so the parmesan melts slightly and adheres to the buttery surface.
- Transfer the wings to a warm serving platter, garnish with a little extra chopped parsley, and serve immediately.
Notes
Pro Tips: Do not skip drying the wings to ensure crispiness. Cook in batches rather than overloading the basket for even crunch. Use freshly grated parmesan cheese instead of pre-shredded bagged cheese to avoid anti-caking agents. Serving Suggestions: Pair with creamy ranch dressing, blue cheese dressing, warm marinara sauce, crisp celery and carrot sticks, air fryer potato wedges, or a Caesar salad.
