Air Fryer Garlic Parmesan Chicken Wings

These air fryer garlic parmesan chicken wings are crispy, buttery, and packed with flavor. They come out just as good as deep-fried wings, but with way less mess.

The air fryer does an amazing job at getting the skin super crispy without any oil. A little baking powder is the secret trick that makes it happen.

Once the wings are done, they get tossed in a simple garlic parmesan butter sauce that clings to every piece. It’s rich, savory, and absolutely delicious.

The whole recipe comes together in about 30 minutes. Perfect for game day, a weekend snack, or honestly just a random Tuesday dinner.

If you’ve been looking for a wing recipe that’s easy to make and doesn’t disappoint, this is the one.

Why You’ll Love This Recipe

Unbelievably Crispy Skin – The baking powder trick gives these wings a shatteringly crispy skin that rivals any deep-fried version.

Rich Buttery Garlic Parmesan Coating – The melted butter and parmesan sauce clings to every wing and creates an irresistible savory flavor.

Simple Ingredients You Already Have – This recipe uses basic pantry staples like butter and garlic powder so no special grocery trips are needed.

Ingredients

For the Wings

• 2 lb Chicken Wings, split into drumettes and flats
• 1 tbsp Baking Powder (aluminum-free)
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder

For the Garlic Parmesan Sauce

• 4 tbsp Unsalted Butter, melted
• 4 cloves Garlic, finely minced
• 1/2 cup Grated Parmesan Cheese
• 2 tbsp Fresh Chopped Parsley
• 1/2 tsp Italian Seasoning
• Pinch of Red Pepper Flakes

How To Make

Step 1

Pat the chicken wings completely dry with paper towels – this step is crucial for crispy skin. Place the wings in a large bowl and add the baking powder, salt, black pepper, and garlic powder. Toss well until every wing is evenly coated.

Step 2

Preheat the air fryer to 380 degrees F. Arrange the wings in a single layer in the air fryer basket, making sure they are not overlapping. Work in batches if needed.

Step 3

Air fry at 380 degrees F for 12 minutes, then flip each wing over. Increase the temperature to 400 degrees F and continue cooking for another 10 to 12 minutes, until the wings are golden brown and the skin is very crispy. The internal temperature should reach 165 degrees F.

Step 4

While the wings finish cooking, prepare the garlic parmesan sauce. Melt the unsalted butter in a small saucepan over medium-low heat. Add the finely minced garlic and cook for about 1 minute until fragrant but not browned.

Step 5

Remove the saucepan from the heat and stir in the grated parmesan cheese, fresh chopped parsley, italian seasoning, and red pepper flakes. The residual heat will melt the cheese into the butter for a rich, clingy sauce.

Step 6

Transfer the crispy wings to a large bowl. Pour the garlic parmesan sauce over the wings and toss until every piece is generously coated.

Step 7

Arrange the wings on a serving platter, sprinkle with extra parmesan and parsley if desired, and serve immediately while the skin is still crackling crispy.

Tips

Baking Powder Is What Makes Them Crispy

The baking powder in this recipe isn’t optional – it’s what draws moisture out of the skin while the wings cook, which is how you get that super crispy, almost fried texture in the air fryer.

Make sure you use aluminum-free baking powder. Regular baking powder can leave a weird metallic taste on the wings that’s really noticeable.

Also, don’t confuse baking powder with baking soda. They’re not the same thing. Baking soda is way too strong and will make your wings taste bitter and soapy.

Dry the Wings Really Well

Use paper towels and press down firmly on each wing to get as much surface moisture off as possible. If the skin is still wet when it goes into the air fryer, it steams instead of crisping up.

A good trick is to pat them dry, then let them sit on a wire rack for about 5 minutes and pat them one more time. That second pass catches the moisture that rises back to the surface.

This step makes a bigger difference than anything else in the whole recipe. Dry skin equals crispy wings.

Don’t Crowd the Basket

You really need to keep the wings in a single layer with a little space between each one. If they’re touching or stacked on top of each other, the hot air can’t circulate and you’ll get soft, rubbery skin on the sides where they overlap.

With 2 pounds of wings, you’ll probably need to cook in two batches depending on the size of your air fryer. It takes a little longer, but every single wing comes out evenly crispy.

Keep the first batch warm on a wire rack in the oven set to 200 degrees F while the second batch cooks. Don’t cover them or the steam will soften the skin.

Related Recipes

• Air Fryer Chicken Wings
• Air Fryer Crispy Garlic Parmesan Wings
• Air Fryer Honey Sriracha Chicken Wings
• Air Fryer Honey Lemon Pepper Wings
• 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 super crispy skin in the air fryer without deep frying. It raises the pH of the skin’s surface, which helps it brown faster and develop tiny little bubbles that create an extra crunchy texture.

Just make sure you use aluminum-free baking powder – the regular kind can leave a slightly metallic taste on the wings that is not pleasant at all.