Air Fryer Garlic Parmesan Wings
Deeply golden split wings with a baking powder boost, tossed after crisping in garlic butter, Parmesan, and parsley.
🍽 4 servings
⏱ Prep: 15 min
🔥 Cook: 25 min
⏰ Total: 40 min
📊 Medium
Ingredients
- 2 lb split chicken wings (drumettes and flats)
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 3 tbsp unsalted butter, melted
- 3 cloves garlic cloves, minced
- 1/3 cup grated Parmesan
- 2 tbsp chopped parsley
Instructions
- Pat wings VERY dry with paper towels. Dry skin is essential for crispiness.
- In a small bowl, mix baking powder, salt, pepper, and garlic powder. Toss wings with the seasoning until evenly coated.
- Arrange wings in a single layer in the air fryer basket. Do not overlap — cook in batches if needed.
- Air fry at 380°F / 193°C for 12 minutes.
- Increase temperature to 400°F / 204°C. Turn wings and continue cooking for 8–13 minutes, shaking 2–3 times, until deeply golden and crisp. Wings should reach a safe internal temperature of 165°F.
- While wings cook, mix melted butter, minced garlic, Parmesan, and parsley in a large bowl.
- TOSS AFTER CRISPING — transfer hot wings to the garlic butter mixture and toss to coat. Serve immediately.
Chef's Notes
Chef's Notes: The baking powder raises the skin's pH, promoting browning and crispiness. Do not increase the amount — more than 1 tsp per 2 lb can taste metallic. The two-temperature approach (380°F then 400°F) gives tender meat and crisp skin. Contains: Milk.