I’ve always believed that wings are more than just a snack—they’re a full-blown event. Whenever I’m hosting game night or just craving something finger-licking good, these garlic parmesan wings come to the rescue. They’re the perfect balance of crispy, juicy, and bursting with flavor, and best of all, the air fryer does most of the heavy lifting for me. No greasy deep-frying, no standing over hot oil—just golden perfection in minutes.
What I love most about these wings is the combination of textures and flavors. That crisp, crackling skin gives way to tender, juicy chicken, all coated in a buttery garlic-parmesan sauce that clings to every bite. It’s the kind of recipe that makes your kitchen smell irresistible and keeps everyone circling back for “just one more.”
What You Need To Make This Recipe
Chicken wings: Fresh, meaty wings are the star here. I prefer to buy whole wings and separate them into drumettes and flats myself—it’s often cheaper and fresher. The key is to pat them really dry before cooking to achieve that ultra-crispy finish in the air fryer.
Olive oil: Just a light coating helps the seasonings stick and encourages the skin to crisp up beautifully. I like using extra virgin olive oil for its rich flavor, but any good-quality olive oil works perfectly.
Garlic powder: This delivers concentrated garlicky goodness without the risk of burning fresh garlic in the air fryer. It’s the flavor foundation that makes these wings truly crave-worthy.
Salt and black pepper: Simple but essential. Salt enhances the natural flavor of the chicken, while freshly cracked black pepper adds a gentle heat that balances the richness of the parmesan.
Unsalted butter: Melted butter is the secret to that silky garlic-parmesan coating. It adds richness and helps bind the garlic and cheese to the wings.
Fresh garlic: While garlic powder seasons the chicken during cooking, fresh minced garlic in the butter sauce brings a bold, aromatic punch that makes these wings unforgettable.
Parmesan cheese: Go for freshly grated parmesan if possible—it melts and clings beautifully to the wings, creating a nutty, salty crust that’s irresistible.
Fresh parsley: This is the final touch for a pop of color and freshness. Chopped parsley brightens the dish and balances the richness of the butter and cheese.
Ingredients List
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 tablespoons unsalted butter, melted
- 2 cloves fresh garlic, minced
- ½ cup freshly grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
How to Make Crispy Air Fryer Garlic Parmesan Wings
Step 1: Prepare the wings
Pat the chicken wings dry with paper towels—this is essential for maximum crispiness. Place them in a large mixing bowl and drizzle with olive oil. Sprinkle over the garlic powder, salt, and pepper, then toss until every wing is coated evenly.
Step 2: Air fry the wings
Preheat your air fryer to 400°F (200°C). Arrange the wings in a single layer in the basket, leaving space between them for air circulation. Cook for 20–25 minutes, flipping halfway through, until golden brown and crispy.
Step 3: Make the garlic butter sauce
While the wings are cooking, melt the butter in a small saucepan over medium heat. Add the minced fresh garlic and sauté for 30–60 seconds until fragrant, being careful not to burn it. Remove from heat and stir in half of the grated parmesan cheese.
Step 4: Coat the wings
Once the wings are done, transfer them to a large bowl. Pour the warm garlic-butter-parmesan mixture over them and toss until well coated. Sprinkle the remaining parmesan and fresh parsley on top before serving.
Tips for Making This Recipe
- Dry the wings well: Any excess moisture will keep the skin from crisping. Pat them down thoroughly before seasoning.
- Don’t overcrowd the air fryer: Cook in batches if needed to ensure hot air can circulate around each wing.
- Use freshly grated parmesan: It melts better and tastes richer than pre-shredded cheese.
- Adjust garlic to taste: If you’re a garlic lover, feel free to add an extra clove or two to the sauce.
- Serve immediately: These wings are at their crispiest and most flavorful right after coating in the sauce.
FAQs
Can I use frozen wings?
Yes, but thaw them completely and pat them dry before seasoning. Cooking from frozen will result in less crispy skin.
What dipping sauce goes well with these wings?
They’re amazing on their own, but ranch or blue cheese dressing makes a great pairing.
Can I bake these instead of air frying?
Absolutely—bake at 425°F (220°C) for 40–45 minutes, flipping halfway, until crispy and cooked through.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for 5–6 minutes to restore crispiness.