Air Fryer Garlic Parmesan Wings (Print version)

Crispy chicken wings with garlic parmesan butter, made quickly and easily in an air fryer.

# What you need:

→ Chicken

01 - 2 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika

→ Garlic Parmesan Sauce

07 - 1/4 cup unsalted butter
08 - 4 cloves garlic, finely minced
09 - 1/2 cup freshly grated parmesan cheese
10 - 2 tbsp fresh parsley, finely chopped
11 - 1/2 tsp crushed red pepper flakes (optional)
12 - Extra parmesan and parsley for garnish

# Directions:

01 - Preheat the air fryer to 400°F for 5 minutes to ensure optimal cooking temperature.
02 - Pat the chicken wings completely dry with paper towels. In a large bowl, toss wings with olive oil, sea salt, black pepper, garlic powder, and paprika until evenly coated on all sides.
03 - Arrange the seasoned wings in a single layer in the air fryer basket, cooking in batches if necessary to avoid overcrowding. Cook for 22-25 minutes, shaking the basket halfway through cooking, until wings are golden brown and crispy with an internal temperature of 165°F.
04 - While wings cook, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Remove from heat and stir in parmesan cheese, parsley, and crushed red pepper flakes if using.
05 - Transfer cooked wings to a large clean bowl. Pour garlic parmesan sauce over wings and toss until thoroughly coated. Serve immediately, garnished with additional parmesan cheese and fresh parsley.

# Expert advice:

01 -
  • Restaurant quality crispiness happens without deep frying or messy oil cleanup
  • The garlic parmesan butter comes together in minutes but tastes like something from a fancy wing spot
02 -
  • Overcrowding the air fryer basket is the fastest way to soggy wings
  • Skip the paper towel patting step and your wings will steam instead of crisp
03 -
  • Let the wings rest for just two minutes after tossing in sauce so the butter sets slightly
  • Grating parmesan from a wedge instead of using shredded makes the sauce silkier

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