Air Fryer Garlic Parmesan Wings
These Air Fryer Garlic Parmesan Chicken 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.
Servings: 4 servings
Print Recipe
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
Oven Baked Option
You can bake these instead of using an air fryer and still get a crisp finish.
• 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.
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.