Crispy garlic parmesan wings from the air fryer with shatter level crunch and a buttery garlic toss in 25 minutes. ♡
These crispy garlic parmesan wings cook in the air fryer in 25 minutes and crunch louder than the deep fried version. The trick is a baking powder dredge that pulls out moisture and a hot butter parmesan toss the second they finish. For more ideas, see our Sheet Pan Miso Butter Salmon.
Game day wings without the oil splatter and with extra crisp every time. Let’s make it together.
Ingredients
Crispy Garlic Parmesan Wings Air Fryer
- 2 lbs chicken wings, split into flats and drumettes
- 1 tbsp aluminum free baking powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 4 tbsp salted butter, melted
- 5 cloves garlic, minced
- 1/2 cup freshly grated parmesan
- 2 tbsp fresh parsley, minced
How to Make Crispy Garlic Parmesan Wings Air Fryer
- **Dry.** Pat wings completely dry with paper towels.
- **Dredge.** Toss wings with baking powder, salt, garlic powder, and pepper until evenly coated.
- **Air fry.** Arrange in a single layer in the air fryer basket. Cook at 400F for 22 minutes flipping once at 12 minutes.
- **Bloom.** While wings cook melt butter and stir in minced garlic. Let sit off the heat to infuse.
- **Toss.** Transfer hot wings to a large bowl. Pour over garlic butter and toss. Add parmesan and toss again.
- **Serve.** Top with fresh parsley. Serve hot with ranch or blue cheese.
Why This Recipe Works
Aluminum free baking powder is the secret to crispy oven and air fryer wings. The alkalinity raises the pH of the chicken skin which speeds browning, and the bicarbonate forms tiny CO2 bubbles in the skin during cooking that translate to extra crunch. Use baking powder, not baking soda.
Drying the wings completely with paper towels before tossing in baking powder lets the dredge stick. Wet skin steams instead of crisping. A 30 minute uncovered fridge rest doubles the dryness, and that is what gives professional level crisp at home.
Tossing the wings in melted garlic butter and parmesan the moment they leave the air fryer is the timing trick. The hot wings melt the butter into a glaze that grips the cheese, while the cooling cheese sticks instead of clumping. Wait 5 minutes and you get a clumpy mess. For more ideas, see our Crockpot French Onion Chicken.
Tips
- Pat wings completely dry before dredging in baking powder.
- Use aluminum free baking powder, not baking soda, for crispiest skin.
- Air fry in a single layer with space between wings for even crisp.
- Toss wings the moment they leave the air fryer for the best stick.
- Common mistake: do not skip the baking powder, it is what makes them crispy.
- Store leftovers in the fridge up to 3 days. Reheat in the air fryer.
Variations
- Add lemon zest to the parm toss for garlic parm lemon.
- Use ranch seasoning in the butter for ranch parm wings.
- Add 1 tsp crushed red pepper for spicy garlic parm.
- Swap parmesan for pecorino for a sharper cheese hit.
- Use chicken drumettes or whole wings, same cook time.
- Toss in honey hot before parm for sweet heat parm wings.
Looking for more recipes? Try our Spicy Garlic Shrimp Pasta or Greek Lemon Chicken Soup next.
Common Mistakes to Avoid
- Skipping the baking powder: It is what crisps the skin. Without it wings stay rubbery.
- Wet wings into the dredge: Dry completely with paper towels first.
- Crowding the air fryer: Cook in 2 batches. Crowded wings steam not crisp.
- Tossing in cold butter: Hot butter only. Cold sets up clumpy and uneven.
Crispy Garlic Parmesan Wings Air Fryer
Ingredients
Method
- **Dry.** Pat wings completely dry with paper towels.
- **Dredge.** Toss wings with baking powder, salt, garlic powder, and pepper until evenly coated.
- **Air fry.** Arrange in a single layer in the air fryer basket. Cook at 400F for 22 minutes flipping once at 12 minutes.
- **Bloom.** While wings cook melt butter and stir in minced garlic. Let sit off the heat to infuse.
- **Toss.** Transfer hot wings to a large bowl. Pour over garlic butter and toss. Add parmesan and toss again.
- **Serve.** Top with fresh parsley. Serve hot with ranch or blue cheese.
Notes
Sources: USDA FoodData Central for nutrition data and Harvard T.H. Chan School of Public Health Nutrition Source.
