Air Fryer Crispy Garlic Parmesan Wings

These air fryer crispy garlic parmesan wings are one of my favorite things to make on game day or really any day of the week. They come out so crispy on the outside and juicy on the inside, and the garlic parmesan coating takes them to a whole other level.

The air fryer does all the heavy lifting here. No deep frying, no big mess, and honestly the results are just as good if not better than deep-fried wings.

The trick to getting that extra crispy skin is baking powder. It sounds a little odd if you haven’t tried it before, but trust me – it works like magic and you won’t taste it at all.

Once the wings are done, you toss them in a simple garlic butter and parmesan mixture. It only takes a few minutes to put together and it makes the wings absolutely irresistible.

If you’ve been looking for a solid wing recipe that’s easy and doesn’t require a ton of effort, this is the one. Let me show you how to make them.

Why You’ll Love This Recipe

Incredibly Crispy Without Deep Frying – The air fryer combined with baking powder creates a super crispy skin on these wings without dunking them in a vat of oil. You get that deep-fried crunch with way less grease, which honestly feels like magic.

Perfect Game Day Snack – These crispy garlic parmesan wings are the kind of food that disappears from the plate in minutes at any gathering. They’re easy to eat with your hands and taste just as good as anything you’d order from a restaurant.

The Garlic Butter Sauce Is Unreal – Melted butter and fresh minced garlic come together into a rich, aromatic sauce that coats every single wing. It soaks into all those crispy nooks and crannies and makes each bite absolutely irresistible.

Parmesan Makes Everything Better – That layer of grated parmesan cheese adds a salty, nutty, savory flavor that takes these wings to a whole new level. It clings to the buttery garlic coating and gives the wings an extra hit of flavor you just can’t stop eating.

Ingredients

• 1.5 lb Chicken Wings
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 cup Butter
• 4 cloves Garlic
• 1/3 cup Grated Parmesan Cheese
• 1 tbsp Fresh Parsley

How to Make

Step 1

Pat the chicken wings completely dry with a paper towel, then toss them in a bowl with baking powder, salt, and black pepper.

Step 2

Arrange the wings in a single layer in the air fryer basket and cook at 400F for 20 to 25 minutes, flipping halfway through, until extra crispy.

Step 3

While the wings cook, melt the butter in a microwave-safe bowl and mix in the minced garlic.

Step 4

Transfer the hot, crispy wings to a large bowl, pour the garlic butter over them, and toss to coat.

Step 5

Sprinkle the grated parmesan cheese and fresh parsley over the wings, toss one more time, and serve immediately.

Tips

Dry the Wings Really Well

This is the most important step if you want crispy wings. Use paper towels and press down firmly on every single wing, getting all sides as dry as you can.

Any moisture left on the skin will turn to steam in the air fryer, and steam is the enemy of crispiness. You want the surface bone dry before you add any seasoning.

If you have the time, you can even let the wings sit uncovered in the fridge for an hour or two before cooking. That dries out the skin even more and gives you an insanely crispy result.

Use Baking Powder, Not Baking Soda

Double check your container before you toss it in. Baking powder and baking soda look almost identical, but baking soda will leave a weird metallic taste on your wings that you really don’t want.

Baking powder is what draws moisture out of the skin and helps it crisp up in the air fryer. It also raises the pH of the skin slightly, which helps it brown better and get that golden color.

Make sure the baking powder is aluminum-free if you can find it. Regular baking powder can sometimes leave a slight aftertaste, but aluminum-free keeps the flavor clean.

Don’t Crowd the Basket

Lay the wings out in a single layer with a little bit of space between each one. If the wings are touching or stacked on top of each other, the hot air can’t circulate and you’ll end up with soggy spots.

Depending on the size of your air fryer, you might need to cook these in two batches. A 4-quart air fryer can usually fit about 8 to 10 wing pieces comfortably, while a larger 6-quart can handle closer to 12 to 14.

It’s better to do two smaller batches of perfectly crispy wings than one big batch of half-crispy, half-rubbery ones.

Related Recipes

• Air Fryer Chicken Wings
• Air Fryer Honey Sriracha Chicken Wings
• Air Fryer Crispy Parmesan Chicken Drumsticks
• Air Fryer Garlic Parmesan Potato Wedges
• Air Fryer Buffalo Chicken Meatballs

Frequently Asked Questions

Why do you add baking powder to the wings?

Baking powder is the secret to getting that crispy, almost fried-like skin in the air fryer. It raises the pH of the skin’s surface, which helps it brown faster and crisp up beautifully without any oil or deep frying.

Just make sure you use baking powder and not baking soda – they are not the same thing. Baking soda will leave a weird metallic taste on your wings.