Air Fryer Crispy Garlic Parmesan Wings
Deep-fry crunch without hot oil, tossed in melted garlic butter and aged parmesan.
air-fryer Timer
Set for 20 mins @ 380°F then 400°F (193°C / 204°C) (Flip at 10m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pat 2 lbs wings dry. Toss with 1 tsp baking powder and 1 tsp kosher salt.
Air fry at 380°F for 15 minutes, shaking basket at 10 minutes.
Increase heat to 400°F for 5 more minutes until skin is blistered and crackling.
Toss immediately in melted butter, minced garlic, and grated parmesan.
Step-by-Step Guided Instructions
Pat 2 lbs split chicken wings thoroughly dry with paper towels. Toss in a dry bowl with 1 tsp aluminum-free baking powder and 1 tsp kosher salt until evenly dusted.
Baking powder raises skin pH, accelerating the Maillard browning and creating blistered crunch.
Arrange wings in a single layer in the air fryer basket. Air fry at 380°F for 15 minutes, shaking the basket once at 10 minutes.
The 380°F start renders subcutaneous fat so the wings do not turn greasy.
Increase temperature to 400°F and cook for 5 additional minutes until skin crackles and turns deep golden brown.
High heat in the final 5 minutes puffs the skin into restaurant-style crispy bubbles.
Transfer hot wings to a large metal bowl. Pour over 4 tbsp melted salted butter, 3 minced garlic cloves, 1/2 cup finely grated parmesan cheese, and 2 tbsp chopped parsley. Toss vigorously.
Toss immediately while wings are steaming hot so the parmesan binds to the melted butter.
Never use baking soda instead of baking powder! Baking soda tastes metallic; aluminum-free baking powder produces crisp skin with zero aftertaste.
Serve wings with mild ranch or ketchup on the side.
- Celery and carrot sticks with blue cheese
- Air fryer waffle fries
- Garlic breadsticks
Reheat in air fryer at 380°F for 4 minutes to restore shatter-crisp texture.