These Air Fryer Garlic Parmesan Wings are crispy, buttery, garlicky, and feel like a total win on nights when everything is loud, rushed, and you just need dinner to behave. They taste like restaurant chicken wings without the drama of deep frying. Perfect for busy weeknights, game days, or when you want something fun without adding more chaos to your kitchen.
If these Garlic Parmesan Wings have you in the mood for more easy comfort food, I have you covered. Try my Naan Taco Pizza when you need a fast dinner that feels fun, or make the Chicken Spinach Artichoke Pizza when you want something a little cozy without the extra work. If you are still hungry, the Tater Tot Nachos never miss. And if you want something to sip on while everything cooks, mix up a Bourbon Smash or a simple Ranch Water Cocktail to keep the night feeling a little extra.
Equipment
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Ingredients
- Chicken wings- you can use drumettes and wingettes.
- Salt- measured in kosher salt. If you're using table salt, you may want to reduce the amount.
- Black pepper
- Red pepper flakes- you can leave this out if you don't want your wings to be spicy.
- Oregano
- Garlic powder
- Baking powder- helps add more crunch to your chicken wings without drying out the meat.
- Butter
- Garlic
- Parmesan cheese- fresh graded is always preferred.
- Parsley
- Salt
- Lemon zest
Directions
Preheat the air fryer to 400°F (200°C).
Pat the wings dry with paper towels. In a large bowl, toss the wings with salt, pepper, red pepper flakes, oregano, and garlic powder. Place the wings in a single layer in the air fryer basket, cooking in batches if needed.
Air fry for 25-30 minutes, flipping halfway through, until golden and crispy.
In a large bowl, combine melted butter, minced garlic, red pepper flakes, parmesan, lemon zest, parsley, and salt. Toss the cooked wings in the the garlic-parmesan sauce.
Finish with extra parmesan and parsley, if desired. Serve immediately.
How do you serve this?
- I usually throw these on a big platter with celery, carrots, and ranch or blue cheese because that is the fastest way to keep everyone fed and quiet. These also work perfectly for game day when you want something crowd-pleasing but not complicated.
FAQs (Because Life’s Too Busy for Guesswork)
They were probably crowded in the air fryer. Give them space and cook in batches.
Yes. Just thaw fully and pat them very dry before seasoning.
Patting the wings extra dry is what gives you that crackly, golden skin. If there is any moisture left, they will steam instead of crisp.
Yes. Freshly grated Parmesan melts beautifully into the garlic butter, while the pre-shredded kind stays stiff and never gives you that smooth coating.
What are substitutions that I can make?
- Use drumsticks instead of wings for a more budget-friendly option.
- Swap red pepper flakes with cayenne if you want more heat I would start with 1/2 teaspoon and add more as needed.
- Use bottled minced garlic in a pinch. It will still taste great.
- If Parmesan is not available, use Romano or a similar hard cheese.
How should I store my leftovers?
- Keep leftovers in an airtight container in the fridge for up to three days.
- Reheat in the air fryer at 375°F for 5-7 minutes.
- Avoid the microwave. It turns the skin soft and sad.
Was this a win at your dinner table?
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Air Fryer Garlic Parmesan Wings
Equipment
- Air fryer
- Mixing bowls
- Tongs
Ingredients
Wings
- 2 lb chicken wings
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp red pepper flakes
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp baking powder
Garlic Parmesan Sauce
- 5 tbsp unsalted butter melted
- 3 cloves garlic finely minced
- ½ cup freshly grated Parmesan
- 2 tbsp chopped parsley
- 1/2 tsp red pepper flakes
- Pinch of salt
- Optional: extra Parmesan for topping and lemon zest from 1 lemon
Instructions
- Preheat the air fryer to 400°F (200°C).
- Pat the wings dry with paper towels. In a large bowl, toss the wings with salt, pepper, red pepper flakes, oregano, and garlic powder. Place the wings in a single layer in the air fryer basket, cooking in batches if needed.
- Air fry for 25-30 minutes, flipping halfway through, until golden and crispy.
- In a large bowl, combine melted butter, minced garlic, red pepper flakes, parmesan, lemon zest, parsley, and salt. Toss the cooked wings in the the garlic-parmesan sauce.
- Finish with extra parmesan and parsley, if desired. Serve immediately.
Notes
You can bake these instead of using an air fryer and still get a crisp finish.
- Preheat the oven to 425°F.
- Line a baking sheet with foil and set a wire rack on top so the heat can circulate under the wings.
- Arrange the wings in a single layer on the rack with space between each piece.
- Bake for 40 to 45 minutes, flipping the wings halfway through so both sides crisp evenly.
• Grate your own Parmesan. The bagged stuff never melts the same way and you will miss out on that velvety garlic Parmesan coating.
• If you want an even louder crunch, let the wings go an extra three to five minutes in the air fryer.
• Toss the wings while they are still piping hot so the garlic butter melts right into every little crack. This is how you get that bold garlic Parmesan flavor in every bite.
• I tested these a few different ways and baking powder truly helps. It gives the skin that extra pop of crunch without drying out the meat.
