Garlic Parmesan Chicken Wings

I was skeptical the first time someone told me an air fryer could make wings as crispy as deep-fried ones. But after one batch of these garlic parmesan beauties, I became a believer. The kitchen stayed clean, the wings came out golden and crunchy, and that butter-garlic scent filled every corner of the house. Now they're my go-to whenever friends text asking what to bring over.

I made these for a small birthday party last spring, and they disappeared faster than anything else on the table. One friend stood by the platter with a napkin in hand, claiming she was just quality testing. By the end of the night, she had the recipe typed into her phone. That's when I knew I had something worth keeping.

Ingredients

• Chicken wings: Look for wings already split into drumettes and flats to save prep time, and make sure they're as dry as possible before seasoning so the skin crisps up beautifully.
• Olive oil: Just enough to help the seasonings stick and encourage browning without making the wings greasy.
• Kosher salt and black pepper: These form the savory base, so don't skimp or the wings will taste flat.
• Garlic powder and paprika: They add a subtle warmth and depth before the fresh garlic butter goes on at the end.
• Unsalted butter: Melts into a silky sauce that clings to every ridge of the crispy skin.
• Fresh garlic: Sautéing it gently in butter releases a mellow sweetness that defines the whole dish.
• Parmesan cheese: Freshly grated is key, it melts slightly and adds a nutty sharpness that pre-shredded cheese just can't match.
• Fresh parsley: Brightens the richness and makes each bite feel a little less heavy.
• Crushed red pepper flakes: Optional, but a pinch adds a pleasant tingle that balances the butter and cheese.

Instructions

Preheat the air fryer:

Set it to 400°F and let it run empty for 5 minutes. This ensures the wings start cooking immediately and develop that crispy exterior.

Season the wings:

Toss them in a large bowl with olive oil, salt, pepper, garlic powder, and paprika until every piece is evenly coated. The oil helps the spices adhere and promotes browning.

Air fry the wings:

Arrange them in a single layer in the basket, cook for 12 minutes, then flip and cook another 10 to 13 minutes. They should be golden brown and crispy when done.

Make the garlic butter:

Melt butter in a small saucepan over medium heat, add minced garlic, and sauté for 1 to 2 minutes until fragrant. Remove from heat so the garlic doesn't burn.

Coat the wings:

Transfer the hot wings to a clean bowl, pour the garlic butter over them, then add Parmesan, parsley, and red pepper flakes if using. Toss gently until every wing is glossy and coated.

Serve immediately:

Plate them while they're still hot and garnish with extra Parmesan and parsley if you like. They're best enjoyed fresh from the air fryer.

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One Sunday afternoon, I made a double batch for a football watch party and ran out of counter space. People were standing around the kitchen island, wings in hand, debating whether the crispiness or the garlic butter was the real star. Someone suggested I start a wing business, and while I laughed it off, I've never forgotten how good it felt to cook something that brought everyone together like that.

Getting the Crispiest Wings

The secret is starting with dry skin and giving the air fryer enough space to work its magic. I used to skip patting the wings dry and wondered why they came out rubbery. Now I take an extra minute with paper towels, and the difference is impossible to miss. If your air fryer is small, cook in two batches rather than stacking the wings.

Customizing the Flavor

This recipe is forgiving and easy to tweak based on what you have or what you're craving. I've swapped in smoked paprika for a deeper flavor, added a squeeze of lemon juice to the garlic butter for brightness, and even tossed in a handful of grated pecorino when I ran out of Parmesan. Each version was delicious in its own way, so don't be afraid to experiment a little.

Serving and Storing

These wings are at their absolute best straight out of the air fryer, when the skin is still crackling and the butter is warm. If you do have leftovers, store them in an airtight container in the fridge for up to three days. Reheat them in the air fryer at 375°F for about 5 minutes to bring back some of that crispiness.

• Serve with celery sticks and a side of ranch or blue cheese dressing for a classic pairing
• Double the garlic butter if you want extra sauce for dipping or drizzling
• These wings also pair beautifully with a cold beer or a crisp white wine

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There's something deeply satisfying about pulling a batch of golden wings from the air fryer and watching them disappear in minutes. I hope these become a staple in your kitchen, just like they have in mine.

Recipe Questions & Answers

→ How do I get the wings crispy in the air fryer?

Pat the wings dry and toss with olive oil and seasonings before air frying at 400°F. Flip halfway for even crispness.

→ Can I adjust the spice level?

Yes, add more crushed red pepper flakes to the garlic parmesan sauce for extra heat or omit for mild flavors.

→ Is fresh garlic necessary for the sauce?

Fresh minced garlic gives the best aroma and flavor, but garlic powder can be a substitute if needed.

→ What sides pair well with these wings?

Celery sticks and ranch or blue cheese dressing are classic companions. Light salads also complement these wings nicely.

→ Can I use frozen wings?

Yes, but make sure to thaw completely and pat dry before seasoning and air frying to ensure crispiness.