Air Fryer Garlic Parmesan Wings deliver restaurant-quality crispy chicken wings with shatteringly crunchy skin and juicy, tender meat inside, all achieved using just a fraction of the oil required for traditional deep-fried wings, making them a healthier option that doesn’t sacrifice texture or flavor. The air fryer’s rapid hot air circulation creates the same golden-brown crispy exterior you expect from deep frying by removing moisture from the skin while the interior stays moist and flavorful. Tossed immediately in aromatic garlic butter sauce and showered with freshly grated parmesan cheese, these wings deliver savory, umami-rich flavor that’s more sophisticated than typical buffalo or barbecue versions. Fresh minced garlic sautéed in butter creates an intoxicating aroma that coats every wing, while nutty parmesan adds salty depth and slight graininess that adheres to crispy skin. Perfect for game day parties, Super Bowl gatherings, casual weeknight dinners, or appetizers before main courses, these wings are finger-licking good and completely addictive without the greasy aftermath of deep-fried versions.
Why You’ll Love This Recipe
These air fryer wings give you the deep-fried crunch everyone loves, but with way less oil, less mess, and no greasy aftertaste. They cook fast (about 25 minutes), come out golden and crispy every time, and the garlic butter + parmesan coating tastes like something you’d pay for at a sports bar. They’re perfect for game day, parties, or even an easy dinner, and they reheat beautifully in the air fryer—so leftovers stay crispy instead of turning rubbery.
The Science of Air Fryer Crispiness
Air fryers create crisp wings because they cook with fast-moving hot air (convection) that rapidly dries the skin’s surface. When moisture evaporates quickly, the skin can brown and tighten instead of steaming and staying soft. Using high heat helps render the fat under the skin, creating that thin, crackly bite that feels “fried.” A light coating of baking powder raises the skin’s pH, which speeds up browning through the Maillard reaction and helps pull out extra moisture for even crispier results. Once the wings are hot and crunchy, tossing them with butter and garlic adds flavor while parmesan clings to the surface, creating a savory, salty finish that sticks instead of sliding off.
Ingredients You Need
- Chicken Wings: 2 lbs (drumettes + flats separated)
- Baking Powder: 1 tablespoon (aluminum-free)
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Garlic Powder: ½ teaspoon
- Cooking Spray: for the basket
- Unsalted Butter: 4 tablespoons melted
- Garlic: 5 cloves minced
- Parmesan Cheese: ¾ cup freshly grated
- Fresh Parsley: 3 tablespoons chopped
- Italian Seasoning: 1 teaspoon
- Red Pepper Flakes: ¼ teaspoon (optional)
- Black Pepper: ¼ teaspoon (for sauce)
How to Make It (Step-by-Step)
Step 1: Pat chicken wings completely dry with paper towels. If needed, separate drumettes and flats. Dry wings = crispy wings, so don’t skip this step.
Step 2: Toss wings in a large bowl with baking powder, salt, black pepper, and garlic powder until evenly coated.
Step 3: Preheat air fryer to 380°F (193°C) for 3 minutes. Spray the basket with cooking spray. Arrange wings in a single layer (cook in batches if needed) and lightly spray the tops.
Step 4: Air fry at 380°F for 12 minutes. Flip wings, then increase heat to 400°F (200°C) and cook 10–12 more minutes until deep golden brown, crispy, and cooked through (165°F internal temp).
Step 5: Melt butter in a small saucepan. Add minced garlic and cook 1–2 minutes until fragrant (don’t brown it). Stir in Italian seasoning and black pepper. Toss hot wings with garlic butter, then add parmesan and parsley and toss again until coated. Serve immediately.
3 Mistakes That Ruin Air Fryer Garlic Parmesan Wings
- Not drying the wings enough: Moisture creates steam, and steam kills crispiness. Pat wings very dry (even air-dry in the fridge for 1 hour if you want maximum crunch).
- Overcrowding the basket: Wings need airflow to crisp. If they touch or overlap, they cook unevenly and stay soft. Cook in batches for the best results.
- Using pre-grated parmesan: Packaged parmesan doesn’t melt or stick the same way because of anti-caking agents. Freshly grated parmesan clings better and tastes richer.
What to Serve with Air Fryer Garlic Parmesan Wings
These crispy garlic parmesan wings are perfect for game day spreads. Serve them with Cheesy Buffalo Chicken Dip, Buffalo Chicken Dip Baguette, and Crispy Air Fryer Loaded Potato Skins for an appetizer lineup that disappears fast.
FAQ
Air Fryer Garlic Parmesan Wings (Crispy & Flavorful)
Method
- Step 1: Pat chicken wings completely dry with paper towels. If needed, separate drumettes and flats. Dry wings = crispy wings, so don’t skip this step.Step 2: Toss wings in a large bowl with baking powder, salt, black pepper, and garlic powder until evenly coated.Step 3: Preheat air fryer to 380°F (193°C) for 3 minutes. Spray the basket with cooking spray. Arrange wings in a single layer (cook in batches if needed) and lightly spray the tops.Step 4: Air fry at 380°F for 12 minutes. Flip wings, then increase heat to 400°F (200°C) and cook 10–12 more minutes until deep golden brown, crispy, and cooked through (165°F internal temp).Step 5: Melt butter in a small saucepan. Add minced garlic and cook 1–2 minutes until fragrant (don’t brown it). Stir in Italian seasoning and black pepper. Toss hot wings with garlic butter, then add parmesan and parsley and toss again until coated. Serve immediately.
Notes
