Crispy Air Fryer Chicken Wings with Garlic and Herbs

Equipment

• Air Fryer (Basket or Oven style)
• Paper towels
• Large mixing bowl
• Small saucepan (for the garlic-herb butter)
• Tongs
• Baking sheet with a wire rack (optional for resting)

Ingredients

For the Chicken Wings

• 2 lbs (900g) chicken wings (split into flats and drumettes, tips removed)
• 1 tbsp baking powder (aluminum-free; key for ultimate skin crispness)
• 1 tbsp olive oil or neutral oil spray
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper
• ½ tsp smoked paprika (adds color and subtle depth)

For the Garlic & Herb Sauce

• ¼ cup (½ stick / 56g) unsalted butter
• 4 cloves fresh garlic, finely minced
• 1 tbsp fresh Italian parsley, finely chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• 1 tsp fresh rosemary, finely minced
• 2 tbsp freshly grated Parmesan cheese (optional, for added savory depth)
• 1 pinch red pepper flakes (optional, for a slight warm kick)

Instructions

Step 1: Prep and Dry the Wings

1. Pat Dry: Remove the chicken wings from their packaging. Use heavy-duty paper towels to thoroughly pat each piece dry. Moisture is the enemy of crispiness—the drier the skin is before cooking, the crunchier your wings will turn out.
2. Seasoning Toss: In a large bowl, combine the dried chicken wings, baking powder, olive oil, garlic powder, onion powder, kosher salt, black pepper, and smoked paprika.
3. Coat Evenly: Toss the wings vigorously until every piece is evenly coated in the dry rub and oil mixture. Let them sit at room temperature for 10–15 minutes (or leave uncovered in the refrigerator for up to 1 hour to further dry out the skin).

Step 2: Preheat and Arrange the Air Fryer

1. Preheat: Set your air fryer to 380°F (193°C) and let it preheat for 3 to 5 minutes.
2. Arrange: Place the wings into the air fryer basket in a single layer. Make sure the wings are not overlapping; airflow is critical for achieving a uniform crunch. Cook in multiple batches if necessary depending on the size of your unit.

Step 3: Air Fry for Ultimate Crispness

1. First Stage (Rendition Phase): Air fry at 380°F (193°C) for 12 minutes .
2. Flip: Open the basket, use tongs to flip each wing over, and continue air frying at 380°F (193°C) for another 10 minutes .
3. High-Heat Finish (Crisp Phase): Increase the air fryer temperature to 400°F (204°C) and cook for a final 3 to 5 minutes . This final high-heat blast puffs up the skin and ensures an intense crunch.

Step 4: Prepare the Garlic & Herb Sauce

1. Melt & Sauté: While the wings are on their final cooking stretch, place a small saucepan over low heat. Add the unsalted butter and allow it to melt completely.
2. Infuse: Add the minced fresh garlic to the melted butter. Sauté gently on low heat for about 1 to 2 minutes until the garlic is soft and fragrant (do not let it brown or burn, as burnt garlic turns bitter).
3. Add Herbs: Stir in the fresh parsley, thyme, rosemary, and optional red pepper flakes. Remove the saucepan from heat and allow the herbs to steep in the warm butter.

Step 5: Toss, Garnish, and Serve

1. Combine: Transfer the hot, crispy wings from the air fryer basket into a clean, heat-safe mixing bowl.
2. Coat: Pour the warm garlic-herb butter sauce over the wings. Sprinkle with grated Parmesan cheese if using. Toss swiftly using tongs or by shaking the bowl until every wing is gleaming and thoroughly coated.
3. Rest & Serve: Transfer to a serving platter and garnish with an extra sprinkle of chopped fresh parsley. Allow the wings to rest for 2 to 3 minutes before serving to lock in their juices.

Nutrition

Calories: ~420 kcal · Protein: ~28 g · Fat: ~33 g · Carbohydrates: ~2 g · Saturated Fat: ~11 g · Fiber: ~0.5 g · Sugar: ~0.2 g · Sodium: ~680 mg