Air Fryer Garlic Parmesan Wings

If there is one thing that vanishes faster than the halftime snacks at my house, it is a platter of chicken wings. We used to order them from the local pizza place for game nights, but let’s be honest: by the time they arrived, they were often lukewarm and soggy. Plus, the price of delivery has gotten ridiculous! I knew I needed a way to make restaurant-quality wings at home without setting up a deep fryer (and dealing with all that messy oil splatter!). That is where these Air Fryer Garlic Parmesan Wings come in to save the day. The magic of the air fryer turns the skin shatteringly crisp while keeping the meat incredibly juicy, no deep frying required. And the sauce? Oh, it is a rich, savory bath of melted butter, fresh garlic, and salty Parmesan cheese. Next time that craving hits, don’t pick up the phone, pick up a bag of wings instead! These Air Fryer Garlic Parmesan Wings are proof that you don’t need a deep fryer (or a delivery driver) to enjoy crispy, buttery, restaurant-quality food at home. I would love to hear how they turned out for you! Did you double the garlic? Did you serve them with ranch or blue cheese? Now, we skip the delivery fees and make these in just 20 minutes.

Why You’ll Love This Air Fryer Garlic Parmesan Wings…
↬ Better Than Deep Fried: Thanks to the powerful convection heat of the air fryer, the fat renders out perfectly, leaving the skin super crunchy while the meat stays tender and juicy. You get that “wing joint” texture without the heavy grease or the mess!
↬ The “Secret” Ingredient: This recipe uses a little kitchen science magic, baking powder. It changes the pH of the chicken skin, helping it bubble up and crisp beautifully. (Just make sure you don’t grab the baking soda by mistake!)
↬ Keto & Low Carb Friendly: Since we aren’t using a heavy flour breading, these wings are naturally low in carbs and gluten-free. It is pure protein and flavor, so you can indulge without the guilt.
↬ Ready in a Flash: Baking wings in a traditional oven can take up to an hour to get crispy. In the air fryer, you are ready to eat in about 20–25 minutes. That means less waiting and more snacking!

Top Tips for Success…
↬ Baking Powder vs. Baking Soda: This is the most critical tip I can give you! Make sure you are using baking powder, NOT baking soda. Baking soda is much stronger and will leave your wings tasting metallic and bitter. Double-check that label!
↬ The “Space” Rule: Air fryers work by circulating hot air around the food. If you stack the wings on top of each other, the air can’t reach the skin, and you will end up with steamed, soggy wings instead of crispy ones. Cook in two batches if you have a smaller basket, it is worth the extra time!
↬ Don’t Be Shy with the Salt: Baking powder can be a little bland on its own, so don’t skimp on the salt in the dry rub. It helps flavor the meat right down to the bone.
↬ Sauce at the End: Only toss the wings in the garlic parmesan butter right before you are ready to eat. If they sit in the sauce for too long, that beautiful, crispy skin will start to soften.
↬ Grating Matters: I know the green canister of parmesan is convenient, but for this recipe, buy a block of parmesan and grate it yourself. It melts into the butter much better and sticks to the wings beautifully.

What to Serve With Air Fryer Garlic Parmesan Wings – These Air Fryer Garlic Parmesan Wings are a flavor bomb on their own, but if you are serving them for dinner or a party, you need some solid sides…
↬ The Ultimate Game Day Spread: If you are hosting a crowd, these wings pair beautifully with my Mini Chicken Quesadillas. Between the crispy wings and the cheesy tortilla cups, your guests won’t leave the snack table!
↬ Classic Veggies: To balance out the richness of the garlic butter sauce, I always serve these with crisp carrot sticks, celery, and plenty of Ranch or Blue Cheese dressing.
↬ More Air Fryer Favorites: If you love how easy these are, you can actually use your air fryer to meal prep my Juiciest Air Fryer Chicken Breast while the wings are cooling. It’s a great way to knock out dinner for tonight and lunch for tomorrow in one go.
↬ Fries & Rings: Lean into the “pub food” vibe by serving these alongside crispy French fries, onion rings, or even tater tots.
↬ Fresh Salad: If you want to keep it lighter, a crisp Caesar Salad pairs perfectly with the savory Parmesan flavor profile.

FAQs:
Q: Can I cook frozen chicken wings in the air fryer?
A: Yes, you can cook frozen chicken wings in the air fryer, but for this specific recipe, I recommend thawing them first. The baking powder method relies on the skin being dry to get that signature crunch. If you must use frozen, air fry them plain at 400°F for 10 minutes to defrost, drain the liquid, then pat them dry and toss with the baking powder seasoning before finishing the cook.
Q: Why are my air fryer wings not crispy?
A: If your crispy air fryer wings turned out soggy, it is usually due to moisture or overcrowding. If you pack the basket too full, the air cannot circulate, and the wings will steam instead of roast. Make sure they are in a single layer with space between each wing. Also, ensure you patted them completely dry before adding the seasoning.
Q: Can I make these in the oven instead?
A: Absolutely! You can easily make oven baked garlic parmesan wings using this same method. Arrange the seasoned wings on a wire rack placed over a baking sheet (this helps air circulate). Bake at 400°F (200°C) for 45–50 minutes, flipping halfway through, until they are golden brown.

Ingredients:
2 lbs Chicken Wings (party wings, flats and drumettes separated)
1 Tbsp Baking Powder (Aluminum-free, NOT baking soda)
½ tsp Sea Salt
½ tsp Black Pepper
½ tsp Garlic Powder
Oil Spray (Avocado or Olive Oil)
Chicken wings
For the Sauce:
½ cup (1 stick) Salted Butter, melted
½ cup Freshly Grated Parmesan Cheese (plus extra for garnish)
4–5 cloves Garlic, minced finely
2 Tbsp Fresh Parsley, chopped
Pinch of Red Pepper Flakes (optional, for heat)

Instructions:
Prep the Wings: Remove wings from packaging and pat them thoroughly dry with paper towels. This is the most crucial step for crispiness!
Coat: In a small bowl, whisk together the baking powder, salt, pepper, and garlic powder. Place wings in a large bowl, sprinkle the mixture over them, and toss until evenly coated.
Air Fry: Preheat your air fryer to 400°F (200°C). Lightly spray the basket with oil. Arrange wings in a single layer (do not overcrowd, cook in batches if needed). Cook for 20 minutes, flipping the wings halfway through at the 10-minute mark.
Make Sauce: While the wings are crisping, melt the butter in a microwave-safe bowl. Whisk in the minced garlic, chopped parsley, and half of the parmesan cheese.
Toss & Serve: Once the wings are golden brown and crispy, transfer them immediately to a large bowl. Pour the garlic butter sauce over them and toss to coat. Transfer to a serving platter and sprinkle with the remaining parmesan cheese. Serve hot!

Notes:
↬ Safety Tip: Ensure you use Baking Powder (aluminum-free is best) and not Baking Soda, which will make the wings taste bitter and metallic.
↬ Leftovers: Store in the fridge for 3–4 days. Reheat in the air fryer at 350°F for 3–5 minutes to re-crisp the skin. Do not microwave.
↬ Frozen Wings: If using frozen, air fry at 400°F for 10 mins to thaw, drain liquid, pat dry, then add seasoning and finish cooking.

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