There’s nothing quite as good as a batch of crispy, flavored Garlic Parmesan Wings, and the air fryer makes them so much better-it’s fast and easy, with all the crunch and none of the extra oil. These are the wings I turn to for that effortless crowd pleaser during a party or just a quick snack.
Why I Use an Air Fryer?
Honestly, the air fryer has been a game-changer in my kitchen, especially for dishes like these wings. It gives you that perfect golden crispness without having to deep fry—healthier and less mess. Plus, it’s fast! You can cook the wings to crispy perfection in half the time, and with much less oil.
For me, it’s about convenience without sacrificing flavor. You still get that irresistible crunch, and the garlic Parmesan coating sticks beautifully without getting soggy. It’s my secret to making wings that everyone raves about!
Ingredients and Substitutions
Chicken Wings (fresh or frozen): I always prefer fresh wings for the best texture, but frozen wings work just as well if you’re in a pinch. Just make sure to fully thaw and pat them dry before cooking for that perfect crispy finish.
Parmesan Cheese (freshly grated): Freshly grated Parmesan is non-negotiable for me—it adds a nutty, rich flavor that pre-grated just can’t match. However, if you’re short on time, pre-grated Parmesan will still do the trick, but avoid the powdered kind as it won’t melt into the wings as nicely.
Garlic (fresh or powdered): Fresh garlic gives a bold, authentic flavor that I love, especially when sautéed with the butter. If you’re short on time, garlic powder is a great alternative—it blends easily and still adds that signature garlicky goodness.
Butter (or olive oil as a lighter option): Butter adds a rich, creamy base for the garlic and Parmesan to coat the wings. For a lighter twist, you can swap in olive oil, which adds a slightly fruitier flavor while still keeping the wings deliciously coated.
Fresh Parsley: I like to finish with a sprinkle of fresh parsley for a pop of color and brightness, but it’s completely optional. If you’re feeling adventurous, you can try other herbs like basil or oregano to switch up the flavor profile.
These are the essentials that make the wings sing, and with a few simple swaps, you can adapt the recipe to fit your taste or what you have on hand!
You might also like Italian Stuffed Shells With Ricotta and Meat
How to Make Garlic Parmesan Wings in Air Fryer?
Choose the right size wings! If your wings are too large, they may not cook as evenly in the air fryer. Smaller or medium-sized wings tend to crisp up better and cook more thoroughly.
Step 1: Prep the Wings
Start by patting the chicken wings dry with a paper towel. This is key! The drier the wings, the crispier they’ll get in the air fryer. Trust me, this simple step makes all the difference in achieving that golden, crunchy skin.
Step 2: Season the Wings
In a large bowl, season the wings with garlic powder, salt, and pepper. Toss them well to ensure every wing is evenly coated with the seasoning. If you like a bit of heat, feel free to add a pinch of cayenne or paprika at this stage.
Step 3: Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for about 5 minutes. Preheating helps the wings cook evenly and crisp up right from the start.
Step 4: Cook the Wings
Arrange the wings in a single layer in the air fryer basket. Make sure not to overcrowd them—cook in batches if necessary. Air fry the wings at 400°F for 20-25 minutes, flipping halfway through. The wings should be golden brown and crispy when done. For extra crispiness, you can add a couple more minutes at the end.
Step 5: Prepare the Garlic Parmesan Sauce
While the wings are cooking, melt the butter in a small pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat, then stir in the freshly grated Parmesan cheese. This is where the magic happens—creamy, garlicky goodness that will coat the wings perfectly.
Step 6: Toss the Wings
Once the wings are crispy and golden, transfer them to a large bowl. Pour the garlic Parmesan sauce over the wings and toss them gently to ensure every wing is well coated.
Step 7: Optional Extra Crispiness
If you want the Parmesan to melt into the wings a bit more, pop the wings back into the air fryer for an additional 2-3 minutes. This gives them that extra cheesy crunch!
Step 8: Garnish and Serve
For a final touch, sprinkle some freshly chopped parsley on top for color and a hint of freshness. Then serve immediately and enjoy the crispy, garlicky Parmesan goodness.
After your wings are ready, don’t wait too long to serve—they’re best enjoyed hot while the garlic Parmesan coating is fresh and the wings are still crisp. And don’t forget to have some napkins ready—these wings are finger-licking good!
Pro-Tips
- While garlic powder works well, using fresh minced garlic in the butter mixture gives the wings a deeper, more intense garlic flavor. It’s worth the extra step if you’re a garlic lover like me!
- Don’t overcrowd the air fryer basket. The wings need space for the hot air to circulate around them.
- Grate your Parmesan finely for the sauce and a bit more coarsely for a final sprinkle. The finer cheese melts into the wings while the coarser bits provide a flavorful, slightly crunchy topping!
Reheating and Storage
If you’re lucky enough to have any leftovers, store them in an airtight container in the fridge for up to 3 days. Personally, I always make a little extra so I can enjoy these wings the next day—they stay flavorful and delicious.
To bring back that crispy texture, pop the wings back into the air fryer for 3-5 minutes at 375°F (190°C). This method revives the crunch while keeping the garlic Parmesan coating intact, and it’s much better than microwaving, which can make the wings soggy.
You can also freeze these wings, either cooked or uncooked, for up to 2 months. If freezing uncooked wings, season them beforehand so they’re ready to go. When you’re ready to cook, just thaw them overnight in the fridge and follow the recipe as usual. For cooked wings, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag to prevent sticking. Reheat them in the air fryer to get them back to their crispy, cheesy best!
Serving Tips
Pair with Dipping Sauces: These Garlic Parmesan Wings are great on their own, but they really shine when served with a cool, creamy dip. Ranch and blue cheese are my favorites—they balance out the rich garlic flavor perfectly. Plus, they add a little extra indulgence to each bite!
Side Dish Ideas: I love to serve these wings with some fresh, crunchy celery sticks or a simple light salad. The crisp veggies bring a refreshing contrast to the richness of the wings, helping to cleanse your palate between bites. For a more filling meal, you could even serve them alongside some roasted veggies or a potato salad.
Perfect for Any Occasion: Whether it’s game day, a casual gathering with friends, or just a simple family dinner, these wings are always a hit. They’re easy to make, packed with flavor, and disappear fast! Just make sure to prepare enough because trust me, everyone will be asking for seconds.
Can I use frozen wings?
Absolutely! If you’re using frozen wings, just make sure to thaw them completely before cooking. Pat them dry thoroughly to remove any excess moisture—this is crucial for achieving that crispy texture in the air fryer.
How long do I cook the wings in the air fryer?
For perfectly crispy wings, cook them at 400°F (200°C) for 20-25 minutes, flipping halfway through. The exact time may vary depending on the size of the wings, but you’ll know they’re ready when they’re golden brown and the internal temperature reaches 165°F (75°C).
Can I make them spicier?
Definitely! If you like a little heat, feel free to add some cayenne pepper or chili flakes to the seasoning before air frying. You can also toss the wings in a hot sauce or sprinkle some red pepper flakes into the garlic Parmesan mixture for an extra kick.
What can I do if I don’t have fresh Parmesan?
reshly grated Parmesan is ideal for the best flavor, but if you don’t have any on hand, you can use pre-grated Parmesan. Just avoid the powdered kind—it won’t melt as well or give you the same rich, cheesy coating. In a pinch, Pecorino Romano also works as a great substitute for a slightly sharper flavor.
Garlic Parmesan Wings Air Fryer Recipe
Equipment
- Air fryer
- Tongs
- Small bowl for mixing
- Grater for Parmesan
Ingredients
- 2 lbs Chicken wings
- 1/2 cup Parmesan cheese freshly grated
- 2-3 cloves Garlic minced or 1 tsp garlic powder
- 4 tbsp Unsalted butter or olive oil for a lighter option
- Salt and pepper to taste
- Fresh parsley for garnish, optional
Instructions
- Pat the chicken wings dry and season with garlic powder, salt, and pepper.
- Preheat the air fryer to 400°F (200°C).
- Place wings in a single layer in the air fryer basket and cook for 20-25 minutes, flipping halfway through.
- While wings are cooking, melt butter in a small pan, add garlic, and sauté for 1-2 minutes. Stir in the Parmesan.
- Once wings are crispy, toss them in the garlic Parmesan mixture.
- For extra crispiness, return the wings to the air fryer for an additional 2-3 minutes.
- Garnish with fresh parsley and serve immediately.
Notes
- If using frozen wings, thaw them completely and pat dry before cooking to achieve maximum crispiness.
- For wings that are even crispier, you can add an extra 5 minutes to the cooking time or increase the temperature to 425°F (220°C) for the last few minutes.
- If you’re looking for more flavor, you can add a pinch of chili flakes or cayenne pepper to the seasoning for a spicy kick!
