Garlic Parmesan Chicken Wings (Printable)

Crispy, juicy wings with garlic Parmesan coating, cooked quickly in an air fryer for a flavorful bite.

# What You'll Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 0.5 tsp kosher salt
04 - 0.5 tsp freshly ground black pepper
05 - 0.5 tsp garlic powder
06 - 0.5 tsp paprika

→ Garlic Parmesan Sauce

07 - 3 tbsp unsalted butter
08 - 3 cloves garlic, finely minced
09 - 0.5 tsp red pepper flakes (optional)
10 - 0.25 cup grated Parmesan cheese
11 - 2 tbsp chopped fresh parsley
12 - Extra Parmesan cheese for garnish

# Steps:

01 - Set the air fryer to 400°F and preheat for 3 minutes.
02 - Dry chicken wings thoroughly with paper towels. Toss with olive oil, kosher salt, black pepper, garlic powder, and paprika until evenly coated.
03 - Place wings in a single layer in the air fryer basket. Cook for 12 minutes, then flip and continue cooking for an additional 10 to 13 minutes until golden and crispy.
04 - Melt butter over medium heat in a saucepan. Add minced garlic and red pepper flakes; sauté for 1 to 2 minutes until fragrant but not browned. Remove from heat and stir in Parmesan cheese and chopped parsley.
05 - Transfer cooked wings to a large bowl. Pour sauce over and toss thoroughly to coat.
06 - Serve immediately, garnished with extra Parmesan and parsley as desired.

# Expert Tips:

01 -
  • They're ready in 35 minutes with barely any cleanup, which means you can serve something restaurant-worthy without the stress.
  • The garlic Parmesan coating is addictive and sophisticated enough to impress, yet so easy it feels like cheating.
  • Air frying means crispy skin and juicy meat with a fraction of the oil, so you get all the flavor with a lighter feeling afterward.
02 -
  • Drying the wings thoroughly is non-negotiable—it's the difference between crispy and soggy, and paper towels are your friend.
  • The sauce should go on hot wings right before serving; if it sits too long, the Parmesan gets grainy and separates from the butter.
03 -
  • Don't crowd the basket; the wings need air circulation all around them to get that signature crispiness, so work in batches if you're feeding a crowd.
  • If your Parmesan is old and a bit dried out, it'll work fine, but freshly grated makes the sauce silkier and more luxurious.

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