Air Fryer Garlic Parmesan Wings

I discovered air fryer wings during a frantic game day when my oven broke and guests were arriving in an hour. The panic turned to delight when these emerged even crispier than my usual baked version, and now I honestly prefer this method for weeknight dinners when I want restaurant quality results without the fuss.

Last Super Bowl, I made three batches because these vanished within minutes. My brother in law who swore he hated wings went back for fourths and finally asked what I did differently turns out it was just the air fryer magic combined with letting the garlic butter cool slightly before tossing.

Ingredients

• Chicken wings: Splitting them yourself saves money but buying pre split wings works perfectly fine just pat them incredibly dry for maximum crispiness
• Olive oil: Just a tablespoon helps the seasoning stick and promotes even browning without making wings greasy
• Kosher salt: The larger crystals adhere better to the wings than table salt and provide perfect seasoning penetration
• Unsalted butter: I use unsalted so I can control the salt level make sure it is fully melted before adding garlic
• Fresh garlic: Minced by hand releases more oils than pre minced jar garlic and creates that aromatic punch we want
• Grated Parmesan: Buy a wedge and grate it yourself the pre grated cheese has anti caking agents that prevent proper melting

Instructions

Preheat with purpose:

Cranking your air fryer to 400°F for those three minutes creates that initial sear that locks in juices and jumpstarts the crisping process

Season thoroughly:

Tossing the wings in a large bowl with oil and spices ensures every inch gets coated and you avoid those frustrating bare spots

Give them space:

Arranging wings in a single uncrowded layer lets hot air circulate freely creating that all over crunch we are after

Shake it up:

That midway shake is nonnegotiable it exposes all sides to the heating element so you never bite into a soggy underside

Make the magic butter:

Cooking garlic just until fragrant prevents bitterness and stirring in Parmesan off the heat keeps it perfectly creamy and smooth

Toss while hot:

The butter clings better to warm wings so transfer them immediately and toss vigorously for that gorgeous even coating

Save

These wings have become my go to for casual Fridays when the week has been long and I need something satisfying but not complicated. The way my whole kitchen smells like a sports bar when that garlic hits the butter is honestly half the appeal.

Perfecting Your Air Fryer Technique

I have learned that every air fryer runs slightly different so start checking your wings at 22 minutes the first time. My newer model runs hotter than my old one so now I pull them a minute early to prevent over browning.

Sauce Variations That Work

Sometimes I swap the Parmesan for equal parts grated Romano which adds a sharper salty kick that my cheese loving friends go crazy for. You can also add a teaspoon of lemon juice to cut through all that rich butter.

Make Ahead And Storage

I have cooked and refrigerated wings the day before then reheated them at 375°F for 6 minutes and they come back remarkably crispy. The butter sauce is best made fresh but you can mix the dry seasoning blend weeks in advance.

• Never store wings with sauce already applied or they will get soggy within an hour
• If freezing raw wings freeze them flat on a parchment lined sheet first then transfer to bags
• Reheated leftover wings actually make an incredible topping for chopped salads the next day

Save

There is something deeply satisfying about pulling out a platter of these wings and watching everyone gather around. They have that magical quality of turning a regular Tuesday dinner into something that feels like a celebration.

Recipe FAQs

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

Pat the wings thoroughly dry with paper towels before seasoning. Removing excess moisture allows the skin to crisp up better. Also avoid overcrowding the basket - cook in batches if needed so air can circulate freely around each wing.

→ Can I use frozen chicken wings?

Yes, but you'll need to increase the cooking time by 5-7 minutes. Thawed wings will crisp up better and absorb the seasoning more evenly. If using frozen, pat them very dry after thawing to remove excess ice crystals.

→ What can I substitute for Parmesan cheese?

Pecorino Romano works well for a similar salty, nutty flavor. For a dairy-free option, try nutritional yeast - it adds savory umami notes that complement the garlic butter beautifully.

→ How do I store and reheat leftovers?

Store cooled wings in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 375°F for 4-5 minutes to restore crispiness. The microwave will make them soggy, so avoid that method.

→ Can I make these without an air fryer?

Bake at 425°F on a wire rack over a baking sheet for 40-45 minutes, flipping halfway. The rack allows air circulation for crispy skin. You can also deep fry at 375°F for 10-12 minutes until golden and cooked through.

→ What dipping pairs well with these wings?

Ranch or blue cheese dressing are classic choices that complement the garlic-parmesan flavors. For something lighter, try a lemon-herb yogurt sauce. The cool, creamy balance contrasts perfectly with the rich, savory wings.