Air Fryer Garlic Parmesan Wings

Last summer, a friend stopped by with a box of wings from the butcher and asked if I could make something special out of them. I'd been eyeing my air fryer on the counter for weeks, so I decided right then to give it a shot. Twenty-five minutes later, the kitchen smelled like toasted garlic and butter, and those wings were the crispiest things I'd ever pulled from a basket. Everyone who tried them asked for the recipe that night.

I made these wings for a lazy Sunday poker night, and my brother couldn't stop eating them straight from the bowl. He'd never thought of chicken wings as anything beyond sports bar food until that moment. By the end of the night, there wasn't a single piece left, and I realized this recipe had quietly become my secret weapon for impressing people without trying too hard.

Ingredients

• Chicken wings (1.5 lbs): Ask your butcher to split them and remove the tips—it saves you time and makes them cook evenly in the air fryer basket.
• Olive oil (1 tbsp): Just enough to coat the wings and help the seasoning stick; don't skip this step or they'll taste dry.
• Kosher salt and black pepper (1/2 tsp each): These are your foundation, so taste as you season and adjust to your preference.
• Garlic powder and paprika (1/2 tsp each): The garlic powder adds depth, while paprika brings a subtle warmth and color to the wings.
• Unsalted butter (3 tbsp): Unsalted lets you control the salt level in your sauce, which matters more than you'd think.
• Fresh garlic (3 cloves): Mince it fine so it distributes evenly through the sauce and gets fragrant without burning.
• Red pepper flakes (1/2 tsp, optional): Add these if you want a gentle kick that whispers rather than shouts.
• Grated Parmesan cheese (1/4 cup): Freshly grated melts into the sauce more smoothly than pre-shredded, which often contains anti-caking agents.
• Fresh parsley (2 tbsp): A handful of bright green parsley at the end transforms the dish from heavy to fresh.

Instructions

Get your air fryer ready:

Preheat it to 400°F for 3 minutes so the wings hit a hot basket and start crisping immediately. This small step makes all the difference between soft and golden.

Prep and season the wings:

Pat them completely dry with paper towels—moisture is the enemy of crispiness. Toss them in a bowl with oil, salt, pepper, garlic powder, and paprika until every piece is coated.

Air fry in batches:

Spread wings in a single layer (crowding the basket makes them steam instead of fry), and cook for 12 minutes. Flip them, then cook 10–13 minutes more until they're golden and the skin sounds crispy when you tap it.

Make the sauce while wings cook:

Melt butter over medium heat, add minced garlic and red pepper flakes, and let them sizzle for 1–2 minutes until fragrant but still pale. Remove from heat, stir in Parmesan and parsley so the heat doesn't cook them away.

Toss and serve:

Transfer hot wings to a bowl, pour the warm sauce over them, and toss until everything is coated. Serve immediately with extra Parmesan scattered on top.

Save

There's something about food that tastes better when it's shared without ceremony, and these wings deliver exactly that feeling. They're the kind of dish that starts conversations and makes people feel like they showed up to something special, even if it was all just a happy accident in your kitchen.

The Air Fryer Advantage

The air fryer isn't just faster than the oven—it actually crisps chicken skin better because it circulates hot air around every surface. You get that restaurant-quality crunch without oil splattering everywhere, and your kitchen stays cool enough that you're not cooking yourself while you cook. Once you realize how well wings work in there, you'll find yourself making them more often than you expected.

Playing with Flavors

The garlic-Parmesan combination is classic for a reason, but this recipe is also your playground. Swap the parsley for fresh basil if you want something more Italian, or use chives for a onion-forward twist that feels lighter. The red pepper flakes are entirely optional, so dial them up if you like heat or leave them out if your crowd prefers milder flavors.

Make It Your Own

I've learned that the little moments in cooking matter more than the recipe itself. Listen for the sizzle when garlic hits butter, watch for that golden-brown color instead of trusting a timer blindly, and taste as you go so the sauce is seasoned exactly how you want it. These small attentions turn a quick appetizer into something that feels thoughtful and personal.

• For extra crispiness, dust the seasoned wings with 1 tbsp cornstarch before air frying—it sounds odd but works magic.
• If you're feeding a crowd, make the sauce in a larger batch and keep it warm in a small pot so people can re-coat their wings if they want more.
• Leftover wings can be refrigerated and reheated in the air fryer for 5 minutes, though they're honestly best eaten fresh and warm.

Save

These wings prove that the best meals don't need to be complicated or time-consuming. Make them once, and you'll understand why they keep getting requested.

Recipe FAQs

→ How do I make the wings extra crispy?

For extra crispiness, lightly dust the wings with cornstarch before air frying to enhance the crunch.

→ Can I substitute parsley in the sauce?

Yes, chives or basil can be used instead of parsley to vary the flavor profile.

→ What temperature is best for air frying wings?

Air fry wings at 400°F (200°C) to achieve a crispy exterior and juicy interior.

→ Is this dish suitable for gluten-free diets?

Yes, the ingredients used are gluten-free, making it suitable for gluten-free dietary needs.

→ How do I prepare the garlic Parmesan sauce?

Melt butter over medium heat, sauté minced garlic with optional red pepper flakes until fragrant, then stir in Parmesan cheese and chopped parsley.