Air Fryer Garlic Parmesan Wings (Printable)

Crispy, juicy wings tossed in a flavorful garlic Parmesan sauce, ready in minutes with the air fryer.

# What You'll Need:

→ Chicken Wings

01 - 1.5 lbs chicken wings, split and tips removed
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/2 tsp freshly ground black pepper
05 - 1/2 tsp garlic powder
06 - 1/2 tsp paprika

→ Garlic Parmesan Sauce

07 - 3 tbsp unsalted butter
08 - 3 cloves garlic, finely minced
09 - 1/2 tsp red pepper flakes (optional)
10 - 1/4 cup grated Parmesan cheese
11 - 2 tbsp chopped fresh parsley
12 - Extra Parmesan cheese for serving

# How-To Steps:

01 - Preheat the air fryer to 400°F for 3 minutes.
02 - Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
03 - Arrange wings in a single layer in the air fryer basket. Cook for 12 minutes, then flip and air fry for an additional 10 to 13 minutes until golden and crispy.
04 - Melt butter in a small saucepan over medium heat. Add minced garlic and red pepper flakes; sauté for 1 to 2 minutes until fragrant without browning. Remove from heat and stir in Parmesan cheese and parsley.
05 - Transfer cooked wings to a large bowl. Pour the garlic Parmesan sauce over and toss thoroughly to coat.
06 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The wings come out genuinely crispy on the outside and juicy inside—no deep fryer mess required.
  • Garlic Parmesan is such a forgiving flavor combination that even if you're not a confident cook, you'll nail it.
  • Minimal hands-on time means you can prep other things while the magic happens in the air fryer.
02 -
  • Flip the wings at exactly 12 minutes—I learned this the hard way by leaving them unflipped, and the bottom side stayed paler and slightly less crispy than the top.
  • Don't let the garlic brown in the butter or the whole sauce turns bitter and sharp instead of sweet and mellow.
  • The cornstarch trick from the notes is genuinely transformative if you want extra-crispy wings, though it's entirely optional.
03 -
  • Add 1 tbsp cornstarch to the dry seasoning mix for extra crispiness—it creates an even more shattered exterior that's almost addictive.
  • Use a meat thermometer if you're nervous; wings are done when the thickest part reaches 165°F, which guarantees they're safe and juicy.

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