Air Fryer Garlic Parmesan Wings

I was skeptical the first time someone told me air fryer wings could rival deep-fried ones. Then I tried them on a Sunday afternoon, and the kitchen filled with that unmistakable scent of crisping skin and garlic butter. The wings came out shatteringly crisp, juicy inside, and I didn't have to deal with a pot of bubbling oil. I've been making them this way ever since.

I made these for a small playoff watch party last year, and by halftime the platter was empty. My brother kept asking what I did differently, convinced I'd used some secret trick. It was just the air fryer and good Parmesan, but sometimes the simplest changes make all the difference. That night, these wings became my go-to whenever I need to impress without the stress.

Ingredients

• Chicken wings: Look for wings that are already split into drumettes and flats to save time. Pat them dry with paper towels before seasoning so the skin crisps up beautifully.
• Olive oil: Just a tablespoon helps the seasonings stick and encourages that golden, crackling exterior without making them greasy.
• Kosher salt and black pepper: These form the foundation of flavor. Don't skimp, the wings need enough seasoning to shine through the rich sauce.
• Garlic powder and paprika: Garlic powder adds a savory base, while paprika gives a subtle warmth and a hint of color to the skin.
• Unsalted butter: The base of the sauce. Using unsalted lets you control the saltiness, especially since Parmesan is naturally salty.
• Fresh garlic: Sautéing it in butter releases a sweet, mellow fragrance that clings to every wing. Don't let it brown or it turns bitter.
• Freshly grated Parmesan cheese: The pre-grated stuff doesn't melt or cling the same way. Grate it yourself for a silky, nutty coating that sticks.
• Fresh parsley: Brightens the richness and adds a pop of color. Chop it just before tossing so it stays vibrant.
• Crushed red pepper flakes: Optional, but a pinch brings gentle heat that balances the buttery, cheesy flavors.

Instructions

Preheat the air fryer:

Set it to 400°F and let it run empty for 5 minutes. This ensures the wings start crisping the moment they hit the basket.

Season the wings:

Toss them in a large bowl with olive oil, salt, pepper, garlic powder, and paprika. Make sure every piece is evenly coated so each bite tastes just right.

Air fry the wings:

Arrange them in a single layer without crowding. Cook for 12 minutes, flip them with tongs, then cook another 10 to 13 minutes until the skin is golden and crispy.

Prepare the garlic butter:

While the wings cook, melt butter in a small saucepan over medium heat. Add the minced garlic and sauté gently for 1 to 2 minutes until fragrant, then remove from heat.

Toss with the sauce:

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 until every wing is glossy and coated.

Serve immediately:

Pile them on a platter and garnish with extra Parmesan and parsley if you like. They're best enjoyed right away while the coating is still melty and the skin is crisp.

Save

The first time I served these at a casual dinner, my friend who claims she doesn't like chicken wings ate five. She said it was the garlic butter that won her over, but I think it was the way the Parmesan got into every crevice, making each bite savory and a little indulgent. That's when I realized these wings aren't just food, they're the thing people remember about the night.

Serving Suggestions

I like to serve these with celery sticks and a bowl of ranch or blue cheese dressing on the side. The cool, creamy dip cuts through the richness and gives everyone something to crunch on between wings. If you want to make it a meal, add a simple salad or some roasted vegetables.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. To reheat, pop them back in the air fryer at 375°F for about 5 minutes so the skin crisps up again. Microwaving works in a pinch, but you'll lose that satisfying crunch.

Customization Ideas

You can swap the Parmesan for Pecorino Romano if you want a sharper, saltier bite. For a spicy kick, double the red pepper flakes or toss the wings in a drizzle of hot sauce before adding the garlic butter. I've also made these with a sprinkle of lemon zest at the end, which adds a bright, unexpected lift.

• Try adding a tablespoon of honey to the garlic butter for a sweet and savory twist.
• For extra crispiness, dust the wings lightly with baking powder before seasoning.
• Serve with lemon wedges on the side for anyone who likes a citrusy finish.

Save

These wings have become my answer to lazy Sundays and last-minute gatherings alike. They're proof that you don't need a deep fryer or hours in the kitchen to make something people will talk about long after the plate is empty.

Recipe FAQ

→ How do I ensure the wings are crispy in the air fryer?

Pat the wings dry before seasoning and avoid overcrowding the basket to allow hot air to circulate evenly, resulting in a crisp texture.

→ Can I make this without fresh garlic?

While fresh garlic offers the best flavor, using garlic powder or minced jarred garlic can work as alternatives for the garlic butter sauce.

→ What can I serve alongside these wings?

Celery sticks, carrot sticks, or a light green salad complement the wings well, balancing the rich flavors and adding freshness.

→ How spicy are these wings?

The wings have a mild heat from optional crushed red pepper flakes, which can be adjusted to taste for more or less spice.

→ Is Parmesan cheese necessary in the sauce?

Parmesan adds a nutty, savory depth to the garlic butter coating, but it can be omitted or substituted with a similar hard cheese if needed.