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Air Fryer Garlic Parmesan Chicken Wings

Air fryer garlic parmesan chicken wings with baking-powder crisping and a buttery garlic-Parmesan sauce that clings to every ridge. Cook at 400°F until deeply golden and crackling-crisp, then toss hot wings in a fragrant garlic butter-Parmesan coating.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Wings
  • 2 lb chicken wings (split into flats and drumettes, tips removed)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Garlic Parmesan Sauce
  • 4 tbsp unsalted butter
  • 4 garlic cloves, finely minced
  • 0.25 tsp red pepper flakes (optional)
  • 0.25 cup freshly grated Parmesan cheese
  • 2 tbsp fresh flat-leaf parsley, finely chopped
  • 1 salt to taste
To Finish
  • 0.25 cup freshly grated Parmesan (for tossing)
  • 1 extra parsley for garnish

Equipment

  • 1 air fryer
  • 1 small saucepan

Method
 

Prep the wings
  1. Pat the chicken wings completely dry with paper towels, keeping them as dry as possible for maximum crispiness.
  2. In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, baking powder, salt, and black pepper until every piece is evenly coated.
Air fry
  1. Preheat your air fryer to 400°F (200°C) for 3 minutes.
  2. Arrange the wings in a single layer in the air fryer basket, making sure they do not overlap and working in batches if needed.
  3. Air fry at 400°F (200°C) for 20 minutes, flipping halfway through at the 10-minute mark, until the skin is deeply golden and crackling-crisp.
Make the garlic parmesan sauce
  1. Melt the butter in a small saucepan over medium-low heat.
  2. Add the minced garlic and red pepper flakes, then cook, stirring, for 1–2 minutes until fragrant and lightly golden, making sure it does not brown.
  3. Remove from the heat and stir in 1/4 cup Parmesan cheese and the chopped parsley, then season lightly with salt.
Toss and serve
  1. Transfer the hot wings to a large bowl and pour the garlic parmesan butter sauce over them.
  2. Toss vigorously to coat every wing, so the sauce clings to the ridges.
  3. Add the remaining 1/4 cup Parmesan directly into the bowl and toss once more until the cheese sticks to the sauced wings.
  4. Plate immediately and garnish with extra fresh parsley and an extra shower of grated Parmesan; serve hot.

Notes

For the crispiest skin, dry the wings very well and keep them in a single layer with space between pieces in the basket. Store leftover wings in the refrigerator up to 3 days; reheat in the air fryer at 375°F until hot and re-crisped. Freezing is not recommended for best texture. For a gluten-free option, confirm your seasonings (and any added sauces served alongside) are gluten-free; the wings themselves are naturally gluten-free.