For the Irresistible Garlic Parmesan Sauce: This rich and aromatic sauce is a key component that truly elevates the wings, so selecting high-quality ingredients makes a noticeable difference. For the sauce itself, always prioritize fresh garlic over garlic powder. While garlic powder is excellent for seasoning the chicken wings directly, freshly minced garlic provides a more vibrant depth of flavor and a pleasing texture that simply cannot be replicated by its powdered counterpart. It effortlessly infuses the melted butter with an intense, aromatic punch. When it comes to the Parmesan, freshly grated Parmesan cheese is highly recommended. It will melt and coat the wings far more smoothly and completely than pre-shredded varieties, resulting in a creamier, richer, and more authentic finish.

For the Chicken Wings: The quality and preparation of your chicken wings are paramount for achieving that desired crispiness. I typically opt for wings that are already pre-trimmed into convenient drumettes and flats, as this significantly cuts down on preparation time. However, if you purchase whole chicken wings or find that they haven’t been adequately trimmed, it’s worth taking a few extra moments to prepare them properly. Use sharp kitchen shears to carefully remove any excess skin, fatty deposits, or tip pieces. This isn’t merely about aesthetics; eliminating extra moisture and fat allows the chicken skin to render more efficiently and ensures it crisps up beautifully in the air fryer. Remember, patting the wings thoroughly dry is the absolute most critical step – we’ll delve into that in more detail in the cooking instructions!

Step 2: Season Generously and Lightly Coat with Oil. Once your wings are thoroughly dry, transfer them to a large mixing bowl. Liberally season them with your blend of garlic powder, onion powder, salt, and black pepper. Toss vigorously to ensure that every single wing is evenly and completely coated with the flavorful dry rub. Following this, drizzle just enough olive oil over the seasoned wings to lightly coat them. The olive oil serves two important purposes: it helps the seasonings adhere beautifully to the chicken skin and significantly contributes to achieving that gorgeous golden-brown, irresistibly crispy exterior without the need for excessive amounts of fat.

Step 3: Air Fry to Ultimate Perfection. Carefully arrange the seasoned wings in a single, even layer within your preheated air fryer basket. It is paramount to avoid overcrowding the basket; if necessary, cook in smaller batches to ensure proper air circulation around each wing and to maximize crispiness. Air fry the wings for approximately 18-20 minutes at 400℉ (200°C). After the initial 10 minutes of cooking, use tongs to diligently flip each wing, allowing both sides to achieve an equally golden-brown and delightfully crunchy texture. Always use a meat thermometer to verify that the internal temperature of the thickest part of the wing reaches a safe 165°F (74°C) when fully cooked.

Absolutely! While the air fryer provides unmatched crispiness and remarkable efficiency, you can certainly bake these delicious garlic parmesan wings in a traditional oven. The primary differences will be the slightly longer cooking time and potentially a less uniformly crispy result. To adapt the recipe for your oven, preheat it to a robust 400℉ (200°C). Place your seasoned, thoroughly dried wings on a wire rack that’s set over a baking sheet – this setup is crucial as it allows air to circulate around the entire wing, promoting crispier results. Bake for approximately 35-40 minutes, ensuring you flip the wings halfway through the cooking time to achieve even browning and crisping on both sides. Always use a meat thermometer to confirm that the internal temperature reaches a safe 165°F (74°C) before serving.

This is a fun trick question – it’s actually not an ingredient; it’s a critical technique! The undisputed secret to achieving unbelievably crispy air fryer wings every single time is to thoroughly dry the wings before you even think about seasoning or cooking them. Moisture is the archenemy of crispiness, as it causes the chicken skin to steam rather than render and crisp up when exposed to heat. While some recipes might suggest using baking powder, I’ve found it’s often entirely unnecessary if you simply commit to vigorously patting your wings dry with paper towels until absolutely no moisture remains on the skin. I personally never use baking powder, and my wings consistently emerge from the air fryer perfectly crispy and golden. Focus intently on that initial drying step, and you will be absolutely amazed at the significant difference it makes!

The absolute best way to reheat leftover garlic parm wings, or indeed any air-fried wings, is to put them right back into the air fryer! This method is superior because it helps to reactivate the crispness of the skin, preventing them from becoming soggy like they might in a microwave. To reheat, preheat your air fryer to 375℉ (190°C). Arrange the leftover wings in a single layer in the air fryer basket, ensuring there’s enough space between them to prevent overcrowding. Reheat for 5-7 minutes, or until they are thoroughly warmed through and the skin has gratifyingly regained its desired crisp texture. Definitely avoid using the microwave, as it will unfortunately only make them rubbery and soft.

Absolutely! Air fryer garlic parm wings are an ideal choice for entertaining a crowd. The key to successfully making a large quantity is to cook them in manageable batches to prevent overcrowding your air fryer basket. Overcrowding significantly reduces proper air circulation, which in turn leads to steamed rather than truly crispy wings. Once each batch is perfectly cooked, you can easily keep them warm in a low oven (set to around 200°F / 95°C) by placing them on a wire rack over a baking sheet. This setup helps maintain their crispness while you finish cooking the remaining batches. Just before serving, combine all the cooked wings in a large bowl and toss them generously with the garlic parmesan sauce for maximum freshness and flavor. You might also consider doubling or tripling the sauce recipe if you’re preparing a significantly larger quantity of wings!

• ▢ 1 lb chicken wings
• ▢ 2 tablespoon olive oil
• ▢ 1 teaspoon garlic powder
• ▢
  1 teaspoon onion powder
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon salt
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoon fresh chopped parsley
• ▢ 2 tablespoon butter
• ▢ ¼ cup parmesan cheese

• Preheat your air fryer to 400℉ (200°C). Crucially, remove the chicken wings from their packaging and use paper towels to vigorously pat them completely dry – this is key for crispiness! In a large bowl, toss the dry wings with garlic powder, onion powder, salt, pepper, and olive oil, ensuring they are evenly coated. Arrange the seasoned wings in a single layer in the preheated air fryer basket, being careful not to overcrowd it. Cook for 18-20 minutes, flipping them halfway through (after about 10 minutes) to ensure uniform crisping and golden-brown perfection.
• While the wings are cooking, prepare your delectable garlic parmesan sauce. In a small saucepan, melt the butter over medium-low heat. Once the butter is fully melted and gently bubbling, add the minced fresh garlic and chopped fresh parsley. Allow the butter to simmer gently for about 5 minutes, or until the garlic is fragrant and softened, but not browned. Immediately remove the saucepan from the heat to prevent the garlic from burning.
• Once the wings are perfectly crispy and cooked through, transfer them to a clean large bowl. Pour the warm garlic and parsley butter sauce over the wings and coat them thoroughly. Finally, sprinkle in the grated parmesan cheese and toss once more until the cheese adheres beautifully to the wings. Serve your hot, crispy, and incredibly flavorful Air Fryer Garlic Parm Wings immediately and prepare for them to disappear quickly!

1. Drying the wings thoroughly with paper towels is the MOST important step to ensure the crispiest possible skin. Don’t skip it!
2. Always season your wings first with the dry spices before adding the olive oil. This technique helps the seasonings adhere better, creating a delicious dry rub effect, while the oil aids in achieving that golden, crispy texture during air frying.
3. When making the butter sauce, use low heat and be patient. This prevents the butter from burning and ensures the garlic infuses its flavor beautifully without becoming bitter.
4. For best results, avoid overcrowding the air fryer basket. Cook the wings in batches if necessary to allow for proper air circulation and maximum crispiness.
5. Consider using freshly grated Parmesan cheese for the sauce – it melts and coats the wings more evenly than pre-shredded varieties, offering a superior flavor and texture.