Ultra-Crispy Air Fryer Garlic Parmesan Chicken Wings
Golden, shattering-crisp wings made without a drop of frying oil! Tossed in rich melted garlic butter and aged parmesan cheese. Better than your favorite sports bar.
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AdSense Ready • Slot: top-leaderboardUltra-Crispy Air Fryer Garlic Parmesan Chicken Wings
Ingredients
Tap to check off as you cook- 2 lbschicken wings(split into flats and drumettes)
- 1 tbspaluminum-free baking powder(NOT baking soda!)
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspsmoked paprika
- 1 tspkosher salt
- 0.5 tspfresh ground black pepper
- 4 tbspunsalted butter(melted)
- 4 clovesfresh garlic(finely grated)
- 0.5 cupParmigiano-Reggiano(finely microplaned)
- 2 tbspfresh parsley(finely chopped)
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AdSense Ready • Slot: in-recipeStep-by-Step Instructions
- 1
Thoroughly pat chicken wings dry with paper towels until zero moisture remains on skin. Place in a large dry mixing bowl.
Chef's Secret: Moisture is the enemy of crispiness! Dry them aggressively for maximum crunch. - 2
In a small dish, mix baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Sprinkle evenly over wings and toss vigorously until every wing is lightly dusted.
Chef's Secret: Aluminum-free baking powder alters the skin pH, drawing moisture to the surface where it evaporates into microscopic bubbles of crisp skin. - 3
Preheat air fryer to 380°F (195°C) for 3 minutes. Lightly coat air fryer basket with avocado oil spray. Arrange wings in a single layer with slight breathing room between pieces.
Chef's Secret: Do not stack wings! Cook in 2 batches if needed for your air fryer size. - 4
Air fry at 380°F for 18 minutes, flipping the wings halfway through at the 9-minute mark.
Chef's Secret: Flipping ensures both sides brown and render fat evenly. - 5
Increase air fryer temperature to 400°F (205°C) and air fry for an additional 4-5 minutes until deeply golden brown and audibly crunchy when tapped with tongs.
Chef's Secret: The final high-heat blast crystallizes the crispy skin. - 6
While wings finish, whisk melted butter, microplaned garlic, half the parmesan, and parsley in a large bowl. Dump hot wings straight from the basket into the bowl and toss immediately until coated. Dust with remaining parmesan and serve with homemade buttermilk ranch!
Chef's Secret: Tossing immediately while piping hot ensures the butter infuses and the cheese clings.
Estimated Nutrition (Per Serving)
Based on 4 servingsRecommended Kitchen Tools for this Recipe
Equipment tested and recommended by our test kitchen chefs.
Test Kitchen Tips
- If you have time, place dusted wings on a wire rack in the fridge uncovered for 1 hour before air frying. This chills the fat and dries the skin even further.
- Be sure to check your baking powder label: it MUST be baking powder, NOT baking soda, which will taste bitter and metallic.
Storage & Reheating
Reheat leftover wings in the air fryer at 375°F for 4-5 minutes. They will regain 100% of their initial crispiness!
