Air Fryer Garlic Parmesan Wings

My brother showed up at my door last Sunday with three pounds of chicken wings and a challenge: make them better than the sports bar downtown. I'd just unboxed my air fryer that morning, still learning its quirks and hot spots. Two hours and some very happy neighbors later, these wings disappeared faster than I could plate them.

Last summer, my cousin brought these to our family reunion and honestly nobody talked about anything else for three hours. The way the parmesan gets slightly melty and the parsley keeps everything fresh—it just works. Now every time there's a game on, my phone starts blowing up around noon.

Ingredients

• Chicken wings: Fresh wings always crisp up better than frozen ones, and removing the tips helps them fit more evenly in the basket
• Olive oil: Just enough to help the seasoning stick without making them greasy
• Garlic powder: Builds a base layer of flavor that complements the fresh garlic later
• Paprika: Adds subtle warmth and helps achieve that golden color we all want
• Unsalted butter: Starting with unsalted means you can control exactly how salty the final sauce gets
• Fresh garlic: Don't skip mincing it yourself—jarred garlic just doesn't have the same punch
• Freshly grated parmesan: The pre shredded stuff has anti caking agents that prevent proper melting
• Fresh parsley: Cuts through all that rich butter and cheese with bright, herbal notes

Instructions

Get your air fryer ready:

Preheat to 400°F for 5 minutes while you prep—this hot start is crucial for that initial crisp

Season the wings:

Toss them really thoroughly so every piece gets even coverage, and don't be afraid to get your hands in there

Cook to golden perfection:

Arrange wings in one layer without overcrowding, then shake that basket halfway through so everything crisps evenly

Make the magic sauce:

Melt your butter gently, cook the garlic just until fragrant, then pull it off the heat before it turns bitter

Bring it all together:

Pour that sauce over hot wings immediately and toss like your life depends on it—every wing should be glistening

Save

My friend Sarah texts me every time she makes these, which is embarrassingly often now. She swears her teenage sons actually ask for them instead of ordering takeout, which she counts as a parenting victory.

Making Ahead

You can season the wings up to four hours before cooking and keep them refrigerated. The sauce can also be made ahead—just gently reheat it when the wings are done. Store each separately to maintain maximum crunchiness.

Serving Suggestions

Celery sticks and blue cheese or ranch dressing might sound basic, but that crunch and cool creaminess balance these perfectly. A cold beer or crisp white wine doesn't hurt either.

Storage And Reheating

Leftovers keep well in the fridge for three days, though the skin will soften. Reheat in the air fryer at 375°F for about 5 minutes to bring back some of that crunch.

• Never refrigerate wings without cooling them completely first or they'll get soggy
• Freeze cooked, unsauced wings for up to three months and sauce after reheating
• Adding a sprinkle of fresh parmesan after reheating makes them taste freshly made

Save

Hope these become your new go to for game nights, casual dinners, or whenever the craving hits. Happy cooking!

Recipe FAQs

→ How do I ensure the wings get extra crispy?

Pat the wings very dry before seasoning and avoid overcrowding the air fryer basket to allow hot air circulation.

→ Can I use dried parsley instead of fresh?

Yes, dried parsley can be substituted if fresh is unavailable, though fresh adds a brighter flavor.

→ What temperature is best for cooking the wings?

Preheat the air fryer to 400°F (200°C) and cook the wings for 22–25 minutes, shaking halfway through.

→ Is it possible to make the sauce spicier?

Yes, adding crushed red pepper flakes to the garlic parmesan sauce gives it a subtle kick.

→ What are good serving suggestions with these wings?

Serve with celery sticks and a blue cheese or ranch dressing for a classic pairing.