These Garlic Parmesan Wings (Air Fryer) require no breading and are cooked to perfection in the air fryer. Before cooking they are tossed in salt, pepper, and baking powder, which helps the skin get extra crispy. They are finished with loads of garlic, butter, and parmesan. Everything you love about a good wing without the mess of deep frying.
If you forgot to thaw your chicken wings, learn how to air fry chicken wings from frozen.
- Air fryer friendly
- Lots of parmesan & garlic
- A hint of buffalo sauce
- Super easy to make
- No mess from deep frying & less oil
- Only 4 ingredients in the sauce
- Crispy skin
- No breading
- Parmesan Cheese: Since parmesan cheese is the most prominent flavor be sure to use a good quality one. I always buy parmesan reggiano and grate it myself with a microplane grater.
Complete list of ingredients and amounts is located on the recipe card below.
before you start . . .
- Grate the parmesan. I do not recommend using the low quality already grated “parmesan cheese blends”, often sold in a plastic can, for this recipe. They have additives which do not result in the best texture.
Step 1: In a small bowl, combine the salt, pepper, and baking powder. In a large bowl, toss the wings with the salt mixture. Place the wings skin side down in a single layer in the air fryer. Do not overlap.
Step 2: Air fry for 10 minutes at 400 degrees.
TIP - Cook the wings in batches if needed, you can also half the recipe.
Step 3: While the wings cook, melt the butter. In a clean large bowl, combine the melted butter, buffalo sauce, garlic, and parmesan. Set aside.
Step 4: Flip the wings and lightly spray with oil if they look dry.
TIP - Be sure to use a clean bowl to avoid cross contamination.
TIP - The sauce might look like more of a paste, but it will melt when tossed with the hot wings.
Step 5: Air fry for another 12-14 minutes or until the wings are golden brown.
Step 6: Toss the wings in the sauces and serve immediately.
TIP - Chicken is safe to eat when it reaches an internal temperature of 165 degrees.
TIP - The hot wings will melt the cheese and sauce when you toss them.
Expert Tips & Recipe Notes
- Use good quality parmesan cheese. Not all parmesan cheese is made equal. There is the shelf stable canned kind, which I never recommend using. It does not have the same flavor and has a ton of additives which affect texture. Then there is the parmesan in the refrigerated section that is often shredded, grated, or shaved, but also can be sold in a wedge. This is a good option if you do not want to splurge on the best option, parmesan reggiano (often not found in the refrigerated section).
- Finely grate the cheese. I love to use this microplane grater because it results in the perfect texture.
- Every air fryer is different. These times are ranges based on my air fryer. This is why most of my air fryer recipes recommend checking on the food halfway through.
- Do not overcrowd the air fryer. The less wings you cook at a time the crispier they will turn out. If possible do not let the wings touch, but at least do not overlap or stack them. You can cook them in batches if needed, but serve them immediately when they come out.
- Flip. The top of the food develops color more while cooking in the air fryer. This is why many recipes say to shake or flip at some point during cooking. I like to start with the wings skin side down, so the skin can brown for longer on top.
- Air fry until golden & crispy. The chicken will be well over 165 degrees when the wings come out, but they will not be dry. Dark meat holds up quite well above this temperature. It is worth the extra cooking time so the skin can get crispy.
- Toss while hot. Be sure to toss the wings immediately when they come out so they are hot enough to melt the parmesan cheese slightly.
Store leftover wings in the refrigerator in an airtight container for up to 4 days. Reheat in the air fryer at 370 degrees for 3-4 minutes. Finish at 400 degrees for 2-3 minutes or until crispy. They do not get crispy if reheated in the microwave.
Deep frying is the obvious answer. But air frying wings are my favorite way to cook them. They get super crispy on the outside but remain moist in the middle. Tossing them with some baking powder also aids in the browning and crisping of the skin.
A classic side dish for wings is french fries. If you want to keep things simple, try my Air Fryer Frozen French Fry Recipe. I also love to serve my wings with raw carrots, celery, and ranch dressing of course.
Every air fryer is different. Wings take approximately 20-25 minutes at 400 degrees to cook and become crispy.
If wings are being served as the main course, about 1 pound per person is a generous serving size. This is anywhere from 8-12 wings per person depending on the size.
Yes, just be sure the chicken thawed. The cook times for this recipe are based on thawed chicken wings.
Yes. This ensures every side of the wing gets crispy and turns golden brown.
Garlic Parmesan Wings (Air Fryer)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 Tablespoon baking powder
- 2 pounds chicken wings, drumsticks & flats
- ¼ cup unsalted butter
- 1 Tablespoon buffalo sauce
- 2 teaspoons granulated garlic
- 1 ounces about ⅓ cup grated parmesan cheese*
- Review all recipe notes and instructions before beginning.
- In a small bowl, combine the salt, pepper, and baking powder. In a large bowl, toss the wings with the salt mixture. Place the wings skin side down in a single layer in the air fryer. Do not overlap.
- Air fry for 10 minutes at 400 degrees.
- While the wings cook, melt the butter. In a clean large bowl, combine the melted butter, buffalo sauce, garlic, and parmesan. Set aside.
- Flip the wings and lightly spray with oil if they look dry.
- Air fry for another 12-14 minutes or until the wings are golden brown.
- Toss the wings in the sauces and serve immediately.
I normally don’t comment on post but I oh my god these were so good. I added lemon pepper seasoning to the salt and pepper before putting in. That mixed with your sauce was like amazing!