Crispy Air Fryer Garlic Parmesan Wings Recipe

I never knew air fryer wings could get this crispy while staying so juicy inside, and that garlicky parmesan crust makes them impossible to ignore. This is the kind of wing recipe that disappears fast, then has everyone asking what made them so good.

I’m obsessed with these Crispy Air Fryer Garlic Parmesan Wings because they hit that exact wing craving without acting fancy about it. The skin gets crackly and crisp, the inside stays juicy, and every bite has that salty, nutty punch from Parmesan cheese with just enough garlic to keep me reaching for another.

And another. I love how they taste like something I’d happily destroy at a bar, but somehow they’re right in my kitchen, begging for extra napkins.

But the best part? That crispy coating clings to every wing, so there’s no bland bite hiding in the pile ever.

Ingredients

• Chicken wings bring the juicy bite, with flats and drumettes for everyone’s favorite piece.
• Baking powder helps the skin crisp up without tasting weird or heavy.
• Kosher salt wakes everything up, because bland wings are honestly sad.
• Black pepper adds a little bite, nothing wild, just enough.
• Garlic powder gives that cozy, snacky flavor before the sauce even hits.
• Onion powder adds background savoriness, like a quiet little flavor boost.
• Cornstarch helps the outside get extra crackly in the air fryer.
• Olive oil keeps things from drying out while helping the seasoning stick.
• Butter makes the garlic Parmesan coating rich, glossy, and totally wing-night worthy.
• Fresh garlic brings the real punch, because powdered garlic can’t do everything.
• Parmesan adds salty, nutty goodness and clings to every crispy edge.
• Plus, parsley and lemon make the whole plate feel fresh, not too heavy.

Ingredient Quantities

• 2 pounds chicken wing sections (drumettes and flats)
• 1 tablespoon aluminum free baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon cornstarch
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1/2 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon lemon zest (optional)
• lemon wedges for serving (optional)

How to Make this

1. Pat the wing sections dry with paper towels and place in a large bowl.

2. Add baking powder, kosher salt, black pepper, garlic powder, onion powder, and cornstarch; toss with olive oil until wings are evenly coated.

3. Preheat the air fryer to 400°F (200°C) for 3 to 5 minutes.

4. Arrange wings in a single layer in the air fryer basket without overcrowding; work in batches if needed.

5. Air fry at 400°F (200°C) for 10 minutes, flip the wings, then air fry another 8 to 10 minutes until skin is deep golden brown and internal temperature reaches 165°F (74°C).

6. While wings cook, combine melted butter and minced garlic in a small bowl; let sit for 1 to 2 minutes to infuse.

7. In a separate bowl mix the finely grated Parmesan, chopped parsley, and optional lemon zest.

8. Transfer hot wings to a large bowl, pour the garlic butter over them, and toss to coat evenly.

9. Immediately sprinkle the Parmesan and parsley mixture over the wings and toss until well coated.

10. Serve hot with lemon wedges if desired.

Equipment Needed

1. Air fryer with removable basket
2. Large mixing bowl
3. Small bowl for garlic butter
4. Measuring spoons and measuring cup
5. Kitchen tongs
6. Instant read thermometer
7. Microplane or fine grater (for Parmesan and lemon zest)
8. Cutting board and chef knife
9. Paper towels

FAQ

Crispy Air Fryer Garlic Parmesan Wings Recipe Substitutions and Variations

• Aluminum free baking powder: use regular baking powder in same amount, or 1/4 teaspoon baking soda plus 3/4 teaspoon cream of tartar per 1 teaspoon baking powder.
• Cornstarch: substitute arrowroot powder 1:1 for a clear crisp finish, or use 1 1/2 teaspoons all purpose flour for every 1 tablespoon cornstarch.
• Unsalted butter: use equal amount melted ghee or neutral oil like avocado or vegetable oil; olive oil adds flavor but will be less rich.
• Finely grated Parmesan cheese: swap Pecorino Romano for a sharper, saltier bite, or grated Asiago for a milder, nuttier profile.

Pro Tips

1. Dry the wings really well before seasoning. Moisture is the enemy of crispiness, so pat them until the paper towel comes away almost dry. It helps the baking powder and cornstarch form a light, crackling crust.

2. Give the coating time to rest on the wings for 10 to 20 minutes before air frying. That brief rest helps the baking powder start to work and improves browning and texture without extra effort.

3. Don’t crowd the basket. Air fry in a single layer with space between pieces so hot air can circulate. If you must do batches, keep finished wings loosely tented in a warm oven so they stay crisp while you finish the rest.

4. Finish with the garlic butter off the heat and toss quickly. Hot wings will absorb the butter fast, but too much sitting time can soften the crust. Toss, then immediately add the Parmesan and parsley so the cheese clings to the warm, slightly tacky surface for the best flavor and texture.