Garlic Parmesan Chicken Wings (Printable)

Crispy chicken wings coated in a garlic parmesan sauce, cooked to golden perfection in the air fryer.

# Ingredient List:

→ Chicken

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika

→ Garlic Parmesan Sauce

07 - 3 tbsp unsalted butter
08 - 4 cloves garlic, minced
09 - 1/2 cup freshly grated Parmesan cheese
10 - 2 tbsp chopped fresh parsley
11 - 1/4 tsp crushed red pepper flakes (optional)

# Directions:

01 - Preheat the air fryer to 400°F for 5 minutes.
02 - In a large bowl, toss chicken wings with olive oil, kosher salt, black pepper, garlic powder, and paprika until thoroughly coated.
03 - Arrange wings in a single layer in the air fryer basket. Cook for 12 minutes, flip, then cook an additional 10 to 13 minutes until golden and crisp.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, avoiding browning. Remove from heat.
05 - Transfer cooked wings to a clean large bowl. Pour melted garlic butter over them, then add Parmesan cheese, parsley, and red pepper flakes if using. Toss to coat evenly.
06 - Serve immediately, optionally garnished with additional Parmesan cheese and fresh parsley.

# Expert Tips:

01 -
  • Incredibly crispy skin without the mess and oil of deep frying
  • The garlic parmesan coating is rich and savory, with just enough salt to keep you reaching for more
  • Ready in 35 minutes, making them perfect for last minute gatherings or weeknight cravings
02 -
  • Pat the wings completely dry with paper towels before seasoning, any moisture will steam them instead of crisping the skin
  • Don't overcrowd the air fryer basket, cook in batches if needed so air can circulate and crisp every surface
  • Remove the garlic butter from heat as soon as it's fragrant, burned garlic turns bitter and ruins the sauce
03 -
  • Use freshly grated Parmesan from a block, the pre-shredded kind has additives that prevent it from melting smoothly
  • If you like your wings extra garlicky, add an additional clove or two to the butter
  • Toss the wings in the sauce while they're still piping hot so the Parmesan melts slightly and clings to every surface

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