Air Fryer Garlic Parmesan Wings

I used to order wings every game night until I realized my air fryer could make them better than any sports bar. The first batch came out so crispy and golden that I stood in the kitchen eating three before I even tossed them in the garlic butter. Now I double the recipe because they disappear faster than I can plate them.

I made these for a small gathering once and watched five adults go completely silent for a solid minute, which is the highest compliment food can get. My friend asked for the recipe before she even finished her second wing. These have become my signature move when I need to impress someone without actually breaking a sweat.

Ingredients

• Chicken wings: Split wings cook more evenly and get crispier, so take the extra minute to separate them or ask your butcher to do it.
• Olive oil: Just enough to help the seasonings stick and encourage that beautiful golden crust without making them greasy.
• Kosher salt and black pepper: The foundation of flavor, and kosher salt especially helps draw out moisture for maximum crispiness.
• Garlic powder and paprika: These give the wings a savory base before the sauce even touches them, and paprika adds a hint of color.
• Unsalted butter: The rich carrier for all that garlic and cheese, and using unsalted lets you control the salt level perfectly.
• Fresh garlic: Minced and sautéed just until fragrant, this is where the magic happens and your kitchen starts smelling like heaven.
• Freshly grated Parmesan: Pre-grated stuff does not melt or cling the same way, so grate it yourself for that creamy coating that sticks to every crevice.
• Fresh parsley: Brightens everything up and makes you look like you actually know what you are doing in the kitchen.
• Crushed red pepper flakes: Optional but highly recommended if you like a little tingle of heat with your garlic and cheese.

Instructions

Preheat the air fryer:

Get it up to 400°F and let it run empty for about 5 minutes. This ensures the wings start cooking immediately and develop that crispy skin right from the start.

Season the wings:

Toss them in a big bowl with olive oil and all the dry spices until every piece is coated. Do not skip this step, the seasoning is what makes the wings delicious even before the sauce.

Air fry in a single layer:

Arrange them so they are not touching, then cook for 12 minutes, flip them with tongs, and go another 10 to 13 minutes until they are deeply golden and crispy. If you crowd them, they steam instead of crisp, so work in batches if you need to.

Make the garlic butter:

Melt the butter in a small pan over medium heat, add the garlic, and let it sizzle gently for a minute or two until it smells incredible but has not turned brown. Pull it off the heat as soon as it is fragrant.

Toss the wings in sauce:

Put the hot wings in a clean bowl, pour that garlic butter over them, then add the Parmesan, parsley, and red pepper flakes. Toss everything together until the wings are glossy and covered in cheesy, garlicky goodness.

Serve immediately:

These are best hot and fresh, so plate them up right away and maybe sprinkle a little extra Parmesan and parsley on top if you are feeling fancy.

Save

The first time I served these at a birthday party, someone asked if I had ordered them from a restaurant. I just smiled and said I had a secret weapon in my kitchen, and honestly the air fryer has never let me down since.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though they rarely last that long in my house. Reheat them in the air fryer at 375°F for about 5 minutes to bring back some of that crispiness, because microwaving will make them sad and rubbery.

Serving Suggestions

I love putting these out with celery sticks and a little bowl of ranch or blue cheese dressing for dipping. They are perfect for game day, movie night, or honestly any time you want to feel like you are eating bar food without leaving your couch.

Customization Ideas

You can swap the Parmesan for pecorino if you want a sharper bite, or toss the wings in buffalo sauce instead of garlic butter for a spicy twist. I have also added a squeeze of lemon juice to the garlic butter for a bright, tangy finish that cuts through the richness.

• Try adding a pinch of smoked paprika to the dry rub for a deeper, smokier flavor.
• Double the garlic if you are a garlic lover like me, because there is no such thing as too much.
• Sprinkle some lemon zest over the finished wings for a fresh pop that makes them feel a little fancy.

Save

These wings have ruined takeout for me in the best way possible. Once you taste how good they are straight from your own air fryer, you will never want to order out again.

Recipe Questions & Answers

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

Make sure the wings are evenly coated with oil and arranged in a single layer without overcrowding so hot air can circulate freely, resulting in a crispy texture.

→ Can I use dried parsley if fresh is unavailable?

Yes, dried parsley can be used as a substitute, though fresh parsley provides a brighter, fresher flavor.

→ How can I make the wings spicier?

Increase the amount of crushed red pepper flakes in the garlic parmesan sauce or serve alongside a spicy dipping sauce for added heat.

→ Is it necessary to flip the wings during cooking?

Flipping the wings halfway through cooking ensures even browning and crispiness on all sides.

→ What are good serving suggestions for these wings?

Serve with celery sticks and ranch or blue cheese dressing for a classic pairing, enhancing the flavors and textures.