Garlic Parmesan Chicken Wings

The first time I made wings in my air fryer, I was skeptical—how could they possibly get crispy without deep frying? But standing in my kitchen on a random Thursday, watching them cook, the smell hit me: garlicky, buttery, absolutely irresistible. Now whenever someone stops by, these are the wings they ask for, and I've learned the secret isn't fancy technique, it's respecting the heat and giving them space to breathe.

I made these for a football watch party last fall, and my friend Mike—who is usually quiet about food—went back for seconds, then thirds, then asked me to make them again the following week. That's when I knew I'd found something special, the kind of dish that gets remembered and requested by name.

Ingredients

• Chicken wings, 1.5 lbs: Split them into flats and drumettes, and remove the tips—they're better for stock anyway, and this cut gives you more surface area for crispiness.
• Olive oil, 1 tbsp: This light coating is all you need; the wings render their own fat as they cook, creating that beautiful golden skin.
• Kosher salt, 1/2 tsp: Coarser than table salt, it seasons without disappearing into the wings and gives you better control over saltiness.
• Freshly ground black pepper, 1/2 tsp: Grind it yourself if you can—the difference in flavor is real and worth the extra 10 seconds.
• Garlic powder and paprika, 1/2 tsp each: These build flavor before cooking, so the wings taste savory from the first bite, not just when they hit the sauce.
• Unsalted butter, 3 tbsp: Using unsalted lets you control the saltiness of the final sauce; salted butter can push it over the edge.
• Fresh garlic, 3 cloves: Mincing it finely lets it distribute through the sauce and toast slightly without burning, which is where the magic happens.
• Red pepper flakes, 1/2 tsp: Optional, but they add a gentle warmth that makes people wonder what makes these wings taste so good.
• Parmesan cheese, 1/4 cup: Freshly grated if possible—pre-shredded versions have anti-caking agents that make the sauce gritty.
• Fresh parsley, 2 tbsp: It brightens everything and looks pretty, which matters when you're serving something homemade.

Instructions

Get your air fryer ready:

Preheat to 400°F for 3 minutes, which sounds small but makes a real difference—you want it screaming hot so the wings get a good sear immediately. This prevents them from steaming instead of crisping up.

Dry and season your wings:

Pat those wings completely dry with paper towels; any moisture is the enemy of crispiness. Toss them in a bowl with the oil and all your seasonings until every piece is coated, then taste a tiny bit of the coating on your finger to make sure you're happy with the seasoning.

Arrange and first cook:

Lay them out in a single layer in the basket—they need room to breathe, so if they're crowded, work in batches. Air fry for 12 minutes, and don't peek too much; you want that steady heat doing its job.

Flip and finish:

Flip them over with tongs and cook for another 10 to 13 minutes until they're golden brown and crispy to the touch. The exact time depends on your air fryer and the size of your wings, so use your eyes and judgment.

Make the sauce while they cook:

While the wings are finishing, melt butter in a small saucepan over medium heat, add your minced garlic and red pepper flakes, and let it toast for a minute or two until it smells incredible but the garlic is still pale. Take it off the heat, stir in the Parmesan and parsley, and taste it—this sauce should be rich and garlicky and make you smile.

Coat and serve:

Transfer the hot wings to a bowl, pour that warm sauce over them, and toss everything together until every wing is glossy and covered. Serve right away while it's all still warm, with extra Parmesan and parsley on top if you're feeling fancy.

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There was this one time I made these wings and forgot to flip them halfway through, just completely spaced it. I was convinced I'd ruined the whole batch, but when I opened the basket, they were somehow still crispy, just a bit darker on one side—a happy accident that taught me the air fryer is more forgiving than I thought.

Why These Wings Beat Everything Else

Deep frying is intimidating and messy, and baked wings often come out rubbery no matter what you do. The air fryer splits the difference perfectly: it gives you the crispiness of fried without the oil splatters and the guilt, and the gentle circulating heat cooks the meat through without drying it out. Once you've made wings this way, you'll wonder why you ever did it differently.

The Sauce Is Everything

I've tried this recipe with store-bought garlic sauce, frozen garlic butter, and once with a shortcut that involved garlic powder instead of fresh—and every time, the homemade version is noticeably better. There's something about toasting fresh garlic in real butter that you just can't replicate. The parsley isn't just decoration either; it cuts through the richness and makes the whole thing feel fresher and lighter than it has any right to be given how indulgent it tastes.

Serving and Storage Tips

These are best served immediately, still warm and glossy, but they're also surprisingly good at room temperature as a snack the next day if you have leftovers (though in my house, that's rare). If you're making them for a crowd and need to time everything, you can cook the wings ahead and reheat them in the air fryer for 5 minutes right before saucing, and they bounce right back to crispy.

• Celery sticks and blue cheese dressing are the classic pairing, but ranch works just fine if that's what you have.
• Try subbing in fresh chives or basil instead of parsley if you want to shift the flavor profile slightly.
• The cornstarch trick mentioned in the notes actually works—dust about 1 tablespoon over the oiled wings before air frying if you want even more crunch.

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These wings have become my go-to when I want to cook something that tastes impressive without spending hours in the kitchen. They're proof that you don't need complicated ingredients or fussy techniques to make food that people genuinely love.

Recipe FAQs

→ How do you ensure the wings get crispy in the air fryer?

Patting the wings dry before seasoning and avoiding overcrowding in the air fryer basket helps achieve maximum crispiness. Cooking in batches also allows even heat circulation.

→ Can I use fresh herbs in the sauce?

Yes, fresh parsley is recommended for a bright flavor, and you can substitute with chives or basil to vary the taste profile.

→ What temperature and time are best for air frying these wings?

Preheat the air fryer to 400°F (200°C) and cook the wings for about 25 minutes, flipping halfway through for even browning.

→ Is it possible to make this dish dairy-free?

To avoid dairy, substitute the butter and Parmesan with plant-based alternatives or omit them while using extra olive oil and garlic for flavor.

→ How can I add extra crispiness to the wings?

Lightly dusting the wings with cornstarch before air frying creates a crispier coating and enhances texture.