Air Fryer Garlic Parmesan Wings (Print Version)

Crispy, savory chicken wings with garlic Parmesan sauce prepared effortlessly in the air fryer.

# What You Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 0.5 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper
05 - 0.5 tsp garlic powder
06 - 0.5 tsp paprika

→ Garlic Parmesan Sauce

07 - 3 tbsp unsalted butter
08 - 3 cloves garlic, finely minced
09 - 0.5 tsp red pepper flakes (optional)
10 - 0.25 cup grated Parmesan cheese
11 - 2 tbsp chopped fresh parsley
12 - Extra Parmesan cheese for garnish

# Preparation Steps:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Pat wings dry with paper towels. Toss in a large bowl with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
03 - Arrange wings in a single layer in the air fryer basket. Cook for 12 minutes, then flip and cook an additional 10 to 13 minutes until golden and crispy.
04 - Melt butter in a saucepan over medium heat. Sauté minced garlic and red pepper flakes for 1 to 2 minutes until fragrant but not browned. Remove from heat and stir in Parmesan cheese and parsley.
05 - Transfer cooked wings to a large bowl. Pour sauce over wings and toss to coat thoroughly.
06 - Serve immediately garnished with additional Parmesan and parsley if desired.

# Expert Advice:

01 -
  • They get ridiculously crispy without a single drop of deep frying oil, so you can feel a little less guilty about eating ten of them.
  • The garlic Parmesan coating is so addictive that I've caught people licking their fingers between wings without even realizing it.
  • You can have them on the table in half an hour, which means you're never more than 35 minutes away from impressing someone.
02 -
  • If you skip drying the wings, they'll never get crispy no matter how long you cook them, and you'll end up with rubbery skin that sticks to the basket.
  • Don't let the garlic brown in the butter or it'll turn bitter and ruin the whole sauce, just let it soften and smell amazing.
  • Flipping the wings halfway through is non-negotiable, they need to crisp evenly on both sides or you'll have one soggy face.
03 -
  • Invest in a good instant-read thermometer and check that the wings hit 165°F internally, nobody wants undercooked chicken.
  • If you're cooking for a crowd, keep the first batch warm in a low oven while you finish the rest, then toss everything in sauce at the end.
  • Try swapping the parsley for fresh basil or chives if you want to change things up without rewriting the whole recipe.

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