Try our flavorful air fryer garlic Parmesan wings! These crispy chicken wings are made in an air fryer, getting them perfectly crunchy outside and tender inside without too much oil.
We put garlicky and cheesy stuff on the air fryer garlic Parmesan wings - garlic for great flavor and Parmesan cheese for a tasty kick. The garlic makes the wings smell and taste awesome, and the Parmesan cheese adds a salty and cheesy taste that goes super well with the chicken.
The air fryer uses hot air to make things crispy. It's kind of like frying, but not so greasy. This means you can enjoy your favorite snack without feeling too heavy.
Whether you're having friends over, eating dinner, or just want a really good snack for game day or the Super Bowl, these air fryer garlic parmesan wings are a fantastic choice. They're easy to make and really, really tasty - you might want to make lots because they'll disappear fast!
Why try garlic parmesan wings?
- Tasty mix: The blend of garlic, Parmesan cheese, and butter tastes amazing.
- Easy to make: Just season and air fry the wings, then add the yummy buttery garlic parmesan sauce.
- Great for parties: These crispy garlic Parmesan wings please a crowd whether you're hosting a party or not. This Parmesan chicken wings recipe makes the perfect appetizer for any occasion.
- Versatile: They're a good appetizer and a tasty main course with a salad or veggies.
- Crunchy and soft: These wings have crispy skin and tender, juicy meat in perfect harmony.
- Chicken wings: You can typically find them at most stores, often in packs of drumettes and wingettes. If you have whole wings, you can separate them at the joint (See Expert Tips).
- Olive oil or any other cooking oil.
- Spices for the wings: Garlic powder, onion powder, fine sea salt, and ground black pepper.
- Or use your favorite chicken seasoning or rub, about 3 teaspoons or as needed. Check if the mixture already contains salt and adjust the amount of salt you need accordingly.
- Baking powder is like a magic ingredient for making crispy and golden chicken wings; it makes the wings puff up just a bit, making them super light and crunchy on the outside.
- Fresh garlic: It gives the garlic Parmesan air fryer wings a strong, delicious garlic taste that goes great with the other simple ingredients.
- Butter: Adds richness and makes the garlic Parmesan sauce taste even better. Using unsalted butter is preferable because you can control how salty your dish is. If you only have salted butter, use less extra salt.
- Parmesan cheese: Use freshly grated cheese; it melts well and sticks nicely to the meat.
- Other ingredients for the sauce: Fresh or frozen parsley (finely chopped), fine sea salt or kosher salt, and ground black pepper.
How to air fry garlic parmesan wings?
Cook chicken wings
- Seasoning: Mix salt, pepper, garlic and onion powder, and baking powder in a small bowl.
- Prepare the wings: Dry the chicken pieces with paper towels. Place them in a large bowl, coat them with the oil first, then sprinkle and cover them with the mixed spices and baking powder.
- Cook: Place the seasoned wings in the preheated air fryer basket in a single layer (1) and cook them for about 18 minutes, flipping them after 10 minutes or until they are crispy, golden brown, and cooked through (2).
- Check: Cut into one wing at the joint to check the inside. The meat should be white and opaque, and the juices should be clear, not red or pink. If you use an instant-read thermometer, the internal temperature should be 165°F/ 74°C.
- Make the sauce during the last 5 minutes of the cooking time.
Garlic parmesan wing sauce
- Melt the butter in a small saucepan on the stovetop. Alternatively, melt in a small bowl in the microwave.
- Add the grated garlic, finely chopped parsley, salt, and pepper.
- Toss: Transfer the air-fried wings to a large serving bowl and toss them with the butter sauce.
- Add the Parmesan and toss again.
Avoid putting the Parmesan into the melted butter mix. I've tried it, and it makes the cheese clump together, which isn't what we want. Instead, sprinkle the freshly grated Parmesan on the hot wings and toss to combine. The cheese will start to melt a bit on the meat, and it'll be absolutely delicious in both texture and taste.
How to split chicken wings at the joint?
- Find where the drumette (the meatier part) meets the wingette. Bend the wing to see a natural crease where they separate.
- Use a sharp knife to cut at this joint. If you encounter resistance, shift the knife a bit left or right to find the right spot.
- If there's a wingtip (it is often already removed), remove it and save it to make chicken stock.
Tips for crispy wings
- Dry off the chicken parts with a paper towel; moisture might stop them from getting crispy.
- Opt for baking powder. It has special chemicals that work with the chicken skin, making it light and crispy. Remember to use baking powder, not baking soda, as they do different things.
- Air fry the garlic parmesan wings in a single layer and not too crowded to ensure optimal air circulation and even browning. If you want to cook more wings, do it in batches.
- Flip the wings once during the cooking process.
Yes. Follow the recipe for Air Fryer Chicken Wings. Toss the cooked wings with the garlic Parmesan sauce.
You can use grated Parmesan cheese from a shaker if you don't have a wedge of cheese. But it's not the ideal choice for the best flavor and texture because pre-grated cheese often has additives that can impact the sauce. However, as a substitute, it works.
How to store and reheat?
- Garlic parmesan chicken wings are best served immediately.
- Refrigerate leftover wings in an airtight container for 3-4 days.
- Freeze them for up to 3 months and defrost them in the fridge.
- Reheat in the air fryer at 360°F/ 180°C for 3-4 minutes or in the oven at 375°F/190°C for 7-9 minutes.
How to serve garlic parm chicken wings?
When serving these flavorful garlic parm wings, it's best to skip additional dipping sauces to fully enjoy their taste. Instead, pair them with:
- Raw vegetables: For fresh contrast, offer carrot or celery sticks, bell pepper slices, or cherry tomatoes.
- Bread: Serve with soda bread, dinner rolls, or bread rolls.
- Potatoes: Serve the wings with potato wedges, sweet potato casserole, mashed potatoes, potato salad, or pan-fried gnocchi.
- Fresh Salads: Make a refreshing salad with mixed greens like lettuce, spinach, or arugula, and add cherry tomatoes, cucumbers, and red onions. Finish it off with a tangy vinaigrette dressing.
More chicken wing recipes
- Baked Lemon Pepper Wings
- Peanut Butter and Jelly Wings
- Baked Cajun Chicken Wings
- Hot Lemon Pepper Wings
- Baked Curry Wings
- Parboiled Wings
- Honey Lemon Pepper Wings
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
Garlic Parmesan Wings in the Air Fryer
- Air fryer
- Two bowls
- 1.5 lbs chicken wings 700 g, Note 1
- 1 tablespoon olive oil
- ¾ teaspoon fine sea salt Note 2
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ¾ teaspoon baking powder
Garlic parmesan sauce:
- 3 tablespoons unsalted butter 40 g/ 1.5 oz, Note 3
- 3 garlic cloves grated
- 1 tablespoon parsley chopped
- ¼ teaspoon fine sea salt or kosher salt
- ¼ teaspoon ground black pepper
- ⅓ cup Parmesan 30 g/ 1 oz
- Preheat the air fryer to 400°F/200°C. In the meantime, season the chicken wings.1.5 lbs/ 700 g chicken wings
- Seasoning mix: Mix salt, pepper, garlic powder, onion powder, and baking powder in a small bowl. ¾ teaspoon salt + ¾ teaspoon pepper + ¾ teaspoon garlic powder + ¾ teaspoon onion powder + ¾ teaspoon baking powder
- Season chicken wings: Dry them with paper towels. Place them in a large bowl, coat them with the oil, and then with the mixed spices. Arrange them in the air fryer basket in a single layer. 1 tablespoon oil
- Air fry chicken wings for 10 minutes. Flip and cook for another 8 minutes or so until they are crispy and cooked through.
- Check that they are cooked through. Cut into one of the thickest wings at its joint to check the inside. It should have no pinkness, the meat should be white and opaque, and the juices should be clear, not red or pink.
- Transfer them to a bowl and toss them with the sauce.
Garlic parmesan sauce:
- Make the sauce during the last 5 minutes of the wings’ cooking time.
- Melt the butter in a small saucepan on the stovetop or in a bowl in the microwave. Add grated garlic, chopped parsley, salt, and pepper (Note 4). Stir to combine. 3 tablespoon butter + 3 garlic cloves + 1 tablespoon parsley + ¼ teaspoon salt + ¼ teaspoon pepper
- Toss the wings with the butter garlic sauce. Add the grated Parmesan and toss again. ⅓ cup Parmesan
- Serve: Sprinkle the wings with more Parmesan and parsley and serve immediately.
- Chicken wings: You can use split party wings or divide whole chicken wings at the joint (See Expert Tips).
- Seasoning: Use your favorite chicken seasoning if you like, about 3 teaspoons or as needed. Check if it already contains salt and adjust the amount of salt you need accordingly.
- Butter: Choose unsalted butter to control the dish's saltiness. When using salted butter, be sure to adjust the quantity of additional salt accordingly.
- Adding Parmesan to sauce: Avoid adding the cheese to the melted butter mix; it makes the Parmesan clump together, which isn't what we want. Instead, sprinkle the cheese on the hot wings and toss to combine.