Air Fryer Garlic Parmesan Wings
Ingredients
- Wings:
- 2 lbs chicken wings and drumettes
- 1 tablespoon baking powder not baking soda
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Garlic Parmesan Sauce:
- 4 tablespoons unsalted butter melted
- 4 cloves garlic minced
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes optional
- Garnish:
- Extra grated Parmesan cheese
- Fresh parsley chopped
- Lemon wedges optional
Instructions
- Pat chicken wings completely dry with paper towels.
- Place wings in large bowl.
- Mix baking powder, salt, pepper, garlic powder, and paprika.
- Sprinkle seasoning over wings. Toss to coat evenly.
- Let sit 5 minutes.
- Preheat air fryer to 380°F for 3 minutes.
- Arrange wings in single layer. Do not overcrowd. Work in batches if needed.
- Air fry at 380°F for 20 minutes. Flip at 10 minutes.
- Increase to 400°F. Cook 5 more minutes for extra crispy.
- Check wings are golden brown and reach 165°F internal temperature.
- Make sauce. Melt butter in saucepan over medium heat.
- Add garlic. Cook 1 minute until fragrant.
- Remove from heat. Stir in Parmesan, parsley, salt, pepper, and red pepper flakes.
- Transfer cooked wings to clean bowl.
- Pour sauce over hot wings.
- Toss until completely coated.
- Transfer to platter. Garnish with extra Parmesan and parsley.
- Serve immediately with lemon wedges.
Notes
- Pat wings completely dry for crispy skin
- Use baking powder, NOT baking soda
- Let wings sit 5 minutes after seasoning
- Do not overcrowd the air fryer basket
- Flip halfway for even crisping
- Finish at 400°F for extra crispy skin
- Toss in the sauce while wings are hot
- Thaw frozen wings completely and dry well
- Store leftovers up to 3 days
- Reheat in an air fryer at 375°F for 5 minutes