Air Fryer Garlic Parmesan Wings (Printable)

Crispy wings coated in garlic parmesan sauce, perfectly paired with creamy ranch for a tasty snack.

# What's Needed:

→ Chicken Wings

01 - 2 pounds chicken wings, split and tips removed
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder

→ Garlic Parmesan Sauce

07 - 3 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - ½ cup freshly grated Parmesan cheese
10 - 2 tablespoons chopped fresh parsley (optional)
11 - ½ teaspoon crushed red pepper flakes (optional)

→ To Serve

12 - ½ cup ranch dressing

# How to Make It:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - Pat the chicken wings dry with paper towels. Toss them in a large bowl with olive oil, salt, black pepper, smoked paprika, and garlic powder until evenly coated.
03 - Arrange the wings in a single layer in the air fryer basket. Cook for 24 to 26 minutes, shaking the basket or turning the wings halfway through, until golden brown and crispy.
04 - Melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, avoiding browning. Remove from heat and stir in Parmesan cheese, parsley, and red pepper flakes if desired.
05 - Transfer the cooked wings to a large bowl. Pour the garlic Parmesan sauce over the wings and toss until well coated.
06 - Serve immediately with ranch dressing on the side for dipping.

# Tips for Success:

01 -
  • They come together faster than ordering delivery, and taste way better.
  • The air fryer does the heavy lifting—no oil splatter, no deep-frying stress, just crispy wings.
  • That garlic parmesan sauce is ridiculously simple but tastes like you spent way more time than you actually did.
  • The ranch dip turns these from appetizer into conversation starter.
02 -
  • Patting wings dry isn't optional—it's the difference between crispy and steamed, and it takes one extra minute.
  • Don't crowd the basket; if your air fryer is small, cook in two batches rather than stacking wings on top of each other.
  • The sauce should be warm when it hits the wings, which helps the cheese melt and coat everything evenly.
03 -
  • Fresh parmesan makes a visible difference—the pre-grated stuff contains anti-caking agents that prevent it from melting and coating properly.
  • Shake the basket at the halfway mark; it's the small step that separates uneven and even crispiness.

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