Garlic Parmesan Crispy Air Fried Chicken Wings

Ash Tyrrell

Garlic Parmesan Crispy Air Fried Chicken Wings

I just made these garlic parmesan crispy air fried chicken wings, and let me tell you—they were a hit! The wings turned out perfectly crispy on the outside and juicy on the inside. The garlic butter sauce added a rich, savory flavor that was absolutely irresistible.

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Prep Time 10

Cook Time 20

Servings: 2

Ingredients Method Notes

Ingredients

1½ pounds Chicken wings drumettes and flats mixed: Fresh wings work best for crispiness; thaw frozen wings completely before cooking.
3 1/2 tablespoons Salted butter Provides richness and helps the garlic and parmesan adhere to the wings.)
2 tablespoons Garlic finely minced: Fresh garlic offers a robust flavor that complements the buttery sauce.
½ teaspoon Fresh flat-leaf parsley chopped: Adds a touch of color and freshness to the dish.
¼ cup Freshly grated parmesan cheese: Use freshly grated parmesan for the best melt and flavor.
½ teaspoon Kosher salt: Enhances the overall flavor of the wings.
¼ teaspoon Ground black pepper: Adds a mild heat and depth to the seasoning.
Avocado oil spray as needed: Helps achieve a crispy texture without overpowering the flavor.

Method

Start by patting the chicken wings dry with paper towels. This step is crucial for achieving a crispy texture. After drying, season the wings with kosher salt and ground black pepper.
Preheat your air fryer to 400°F (200°C). Lightly spray the air fryer basket with avocado oil to prevent sticking. Arrange the seasoned wings in a single layer in the basket, ensuring they aren't overcrowded. Air fry for about 20 minutes, flipping the wings halfway through to ensure even cooking
While the wings are cooking, melt the salted butter in a small saucepan over medium heat. Add the finely minced garlic to the melted butter and sauté for about 1 minute, or until fragrant. Remove from heat and set aside.
Once the wings are cooked and crispy, transfer them to a mixing bowl. Pour the garlic butter sauce over the wings and toss them gently to coat evenly.
Sprinkle the freshly grated parmesan cheese and chopped flat-leaf parsley over the wings. Toss again to ensure the cheese melts and adheres to the wings. Serve immediately for the best flavor and texture.

Notes

I recommend using fresh chicken wings rather than frozen for optimal crispiness.
If you prefer a stronger garlic flavor, increase the amount of minced garlic in the butter sauce.
For an extra crispy exterior, lightly coat the wings with a thin layer of cornstarch before seasoning.
To keep the wings warm while preparing the sauce, place them in a preheated oven at 200°F (93°C) on a wire rack.