Air Fryer Garlic Parmesan Wings (Printable)
Crispy garlic and Parmesan coated wings, air fried to golden perfection with savory buttery flavors.
# What's Needed:
→ Chicken
01 - 2 lbs chicken wings, split and tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - ½ teaspoon paprika
→ Garlic Parmesan Sauce
07 - 4 tablespoons unsalted butter
08 - 4 cloves garlic, minced
09 - ⅓ cup grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley
11 - ½ teaspoon crushed red pepper flakes
→ Garnish
12 - Additional grated Parmesan cheese
13 - Extra chopped fresh parsley
# How to Make It:
01 - Preheat your air fryer to 400°F for 3 minutes.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
03 - Arrange the wings in a single layer in the air fryer basket, cooking in batches if necessary to avoid overcrowding.
04 - Air fry for 24–26 minutes, shaking the basket halfway through, until the wings are golden and crispy.
05 - While the wings cook, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook for 1–2 minutes until fragrant but not browned. Remove from heat, then stir in the Parmesan, parsley, and red pepper flakes.
06 - Transfer cooked wings to a large bowl. Pour the garlic-parmesan butter over and toss to coat thoroughly.
07 - Serve immediately, garnished with extra Parmesan and parsley as desired.
# Tips for Success:
01 -
- The air fryer creates restaurant-quality crispiness without the mess of deep frying
- That garlic parmesan butter coats every wing in pure savory comfort
- You can feed a crowd in under 40 minutes with almost zero cleanup
02 -
- Overcrowding the air fryer basket is the number one mistake that leads to soggy wings
- Letting the garlic brown in the butter makes it bitter, so watch closely
- These wings are best right away but the sauce can be made ahead and reheated
03 -
- Line the air fryer basket with foil for easier cleanup but punch holes for airflow
- Room temperature wings cook more evenly than cold ones straight from the fridge