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5 from 3 votes

Garlic Parmesan Wings (Air Fryer)

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main
Cuisine: American
Servings: 2 people
Calories: 763kcal
Author: Brianna May


  • 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.


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.
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. 


Calories: 763kcal | Carbohydrates: 4g | Protein: 46g | Fat: 62g | Saturated Fat: 26g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 250mg | Sodium: 1050mg | Fiber: 1g | Sugar: 1g