Air Fryer Garlic Parmesan Wings

I bought an air fryer on a whim during a flash sale and it sat in the box for weeks until my brother asked me to make wings for his poker night. I had no idea what I was doing, but I figured garlic and Parmesan couldn't go wrong. The wings came out so crispy and flavorful that everyone assumed I'd ordered takeout, and I've been making them ever since.

The first time I made these for a small get-together, I panicked because I thought I'd underseasoned them. Then I watched three people go silent mid-conversation just to focus on eating, and I knew I'd nailed it. One friend even texted me the next day asking for the recipe, which never happens.

Ingredients

• Chicken wings: Make sure they're really dry before you season them, or they'll steam instead of crisp up, and nobody wants sad, soggy wings.
• Olive oil: Just enough to help the seasonings stick and encourage that golden, crackling skin without making them greasy.
• Garlic powder and paprika: These give the wings a head start on flavor before the sauce even touches them, and the paprika adds a subtle warmth and color.
• Unsalted butter: It's the base of the sauce and lets you control the salt level, plus it makes everything taste richer and more indulgent.
• Fresh garlic: Don't skip this or use the jarred stuff, the smell of fresh garlic sizzling in butter is half the magic.
• Parmesan cheese: Use the real grated kind, not the powdery stuff in the green can, because it melts into the sauce and clings to every wing.
• Fresh parsley: It brightens up the richness and makes the wings look like you actually tried, even if you didn't.

Instructions

Preheat and prep:

Turn your air fryer to 400°F and let it heat up for a few minutes. While it's warming, dry off those wings with paper towels like your life depends on it, moisture is the enemy of crispiness.

Season the wings:

Toss them in a big bowl with olive oil, salt, pepper, garlic powder, and paprika until every piece is coated. It should look like they've been lightly dusted with a flavorful tan.

Air fry in batches:

Lay the wings in a single layer in the basket, don't crowd them or they'll steam. Cook for 12 minutes, flip them with tongs, then go another 10 to 13 minutes until they're deeply golden and crackling.

Make the sauce:

While the wings finish, melt butter in a small pan over medium heat, add the garlic and red pepper flakes, and let it sizzle until your kitchen smells like heaven. Stir in the Parmesan and parsley off the heat so the cheese melts smoothly.

Toss and serve:

Dump the hot wings into a big bowl, pour that garlicky sauce all over them, and toss until every wing is glossy and coated. Serve them right away with extra Parmesan on top.

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There's something about watching people reach for their third or fourth wing and realizing the plate is almost empty that makes me feel like I've done something right. These wings have become my go-to whenever I need to feed a crowd without spending all day in the kitchen, and they've never let me down.

How to Get Extra Crispy Wings

If you want them even crunchier, toss the seasoned wings with a tablespoon of cornstarch before air frying. It creates this delicate, shattering crust that's almost too good, and it only takes an extra ten seconds of work.

Serving Suggestions

I like to put out celery sticks and a little bowl of ranch or blue cheese dressing, even though half the time people ignore them and just eat the wings straight. They're rich enough to stand on their own, but the cool, creamy dip is a nice contrast if you want it.

Storage and Reheating

Leftover wings keep in the fridge for up to three days, and you can reheat them in the air fryer at 375°F for about 5 minutes to bring back some of that crispiness. They won't be quite as perfect as fresh, but they're still better than most takeout.

• Let them cool completely before storing or they'll get soggy in the container.
• Don't microwave them unless you want limp, sad wings that taste like regret.
• If you're meal prepping, cook the wings and store the sauce separately, then toss and reheat together.

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These wings have saved more last-minute gatherings than I can count, and they've turned me into the person people text when they need a reliable appetizer. I hope they do the same for you.

Recipe FAQs

→ How do I get the wings extra crispy?

Lightly dust the wings with cornstarch before air frying to enhance crispiness.

→ Can I prepare these wings without an air fryer?

While the air fryer is preferred for crispiness and speed, baking in a hot oven is a possible alternative.

→ What can I substitute for fresh parsley?

Chives or basil work well as flavor alternatives to parsley in the sauce.

→ Is the sauce spicy?

Red pepper flakes add optional mild heat; omit them for a milder flavor.

→ How should leftovers be stored?

Store cooled wings in an airtight container in the refrigerator and reheat before serving.