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Shatteringly crispy air fryer garlic parmesan chicken wings tossed in garlic herb butter and finely grated parmesan cheese

Crispy Air Fryer Garlic Parmesan Wings

These Crispy Air Fryer Garlic Parmesan Wings deliver shatteringly crisp skin and juicy, tender chicken without a drop of deep frying oil. Tossed fresh out of the air fryer in a warm roasted garlic herb butter and generously coated in finely grated aged Parmigiano Reggiano, they are the ultimate game day appetizer or weeknight crowd-pleaser.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Crispy Wings Prep
  • 2 lbs 900g chicken wings, split into drumettes and flats
  • 1 tbsp aluminum-free baking powder NOT baking soda
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 tsp smoked paprika
Garlic Parmesan Glaze
  • 1/3 cup 75g unsalted butter, melted
  • 4 cloves fresh garlic finely minced or grated
  • 1/2 cup finely grated Parmigiano Reggiano cheese divided
  • 2 tbsp fresh flat-leaf Italian parsley finely minced
  • 1/4 tsp crushed red pepper flakes optional for mild kick
  • 1 tbsp fresh lemon juice
For Serving
  • Cold buttermilk ranch dip or blue cheese dressing
  • Crisp celery and carrot sticks
  • Fresh lemon wedges

Method
 

Step-by-Step Cooking Walkthrough
  1. Dry the Wings Thoroughly: Place chicken wings on a paper towel-lined baking sheet and pat every surface completely dry. Removing all exterior moisture is the secret to ultimate crispiness.
  2. Toss in Crisping Mixture: In a large bowl, whisk together aluminum-free baking powder, garlic powder, onion powder, kosher salt, black pepper, and smoked paprika. Add the dried wings and toss vigorously until every piece is evenly and lightly dusted.
  3. Preheat & Arrange Air Fryer: Preheat air fryer to 380°F (195°C) for 3 minutes. Lightly grease the basket with olive oil spray. Arrange wings in a single, uncrowded layer with space between pieces so hot air circulates freely (cook in batches if needed).
  4. First Air Fry Phase: Cook at 380°F (195°C) for 15 minutes. Use silicone tongs to flip each wing over, then cook for an additional 7 minutes until cooked through and golden.
  5. High Heat Crisp Finish: Increase temperature to 400°F (205°C) and air fry for 4 to 5 minutes more until the skin is blistered, deeply golden, and shatteringly crisp.
  6. Make Garlic Butter Glaze: While wings finish, gently simmer melted butter and minced garlic in a small saucepan over medium-low heat for 1 to 2 minutes until garlic is soft, fragrant, and lightly golden (do not burn). Stir in lemon juice and red pepper flakes, then remove from heat.
  7. Toss & Coat: Transfer hot crispy wings immediately to a large stainless steel bowl. Pour warm garlic butter over the wings, add half of the grated parmesan cheese and minced parsley, and toss vigorously until evenly coated.
  8. Garnish & Serve: Pile wings high onto a warm serving platter, shower with remaining grated parmesan and fresh parsley, and serve immediately with cool ranch dip and lemon wedges!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 2gProtein: 31gFat: 32gSaturated Fat: 13gCholesterol: 135mgSodium: 680mgPotassium: 260mgVitamin A: 520IUVitamin C: 4mgCalcium: 180mgIron: 1.5mg

Notes

Chef Secret: The true key to shatteringly crisp air fryer skin without deep frying is aluminum-free baking powder and thoroughly patting the raw wings bone-dry with paper towels before seasoning! Baking powder alters the pH level of the chicken skin, drawing out deep surface moisture and creating countless micro-blisters that turn intensely crispy under high circulating heat.

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