A wing that is not crispy is not a wing at all. These air fryer garlic parm wings will blow your mind. So crispy and delicious, perfect for sitting on the couch and watching the game.
I don't like to deep fry in my house. It is a lot of work and it creates a huge mess and my house smells like a McDonalds for a week. No offense, Ronald. Now with the innovation of small air fryers, we can get that same crispy texture without having to deep fry or turn the oven on for an hour.
In my opinion, the air fryer has one use: to imitate deep-fried foods. I'm not going to break it out for every recipe, but wings, if they're not grilled, belong in the air fryer. You won't get a crispier wing than these. The garlic parm butter sauce is out of this world and is just one of the flavors you can use when making air fryer wings.
Ingredient Notes and Substitutions
For the sauce. Use real garlic, not powder. Garlic powder is great to season, but if you want the butter to have a nice garlic taste and some texture, mincing fresh garlic is important.
For the wings. The wings I used were already trimmed and prepared, but if you buy wings that aren't trimmed well, use kitchen shears to remove any excess skin. This will help make sure your wings are crispy.
I am a partner with Force of Nature, and I love their wings and some of their other products. It's always high-quality and tastes delicious, plus their team is really responsive!
How To Cook Wings in the Air Fryer
- Preheat the air fryer to 400℉. My air fryer doesn't have a preheat function, so I just turn it on for 5 minutes at the temperature I want.
- This is the most important step. Remove the wings from their packaging and use a paper towel to pat them dry. The wings need to be dry in order to get crispy. The more moisture on the wings, the more likely they will steam.
- Place the wings in a bowl and season with garlic powder, onion powder, salt, pepper, and olive oil.
- Place them in the air fryer for 18 minutes. After 10 minutes, flip them and return them to the air fryer.
How to make garlic parmesan sauce
So, the sauce is actually a garlic and parsley butter sauce and it is so easy to make.
- In a small saucepan on medium-low heat, add your butter.
- Once the butter is melted and starting to bubble, add the garlic and parsley. Allow the butter to simmer until the garlic becomes fragrant, about 5 minutes. It should look like the picture above. Then remove from the heat.
- Transfer the wings to a bowl and toss with the garlic and parsley butter sauce. Then add the parmesan cheese and toss until completely covered.
- Dry the wings. This can't be overstated. I have skipped this step so many times when it comes to cooking, whether it be chicken, shrimp, or steak. Pat them dry and you will be guaranteed a crispy wing.
- Season first, then drizzle with olive oil. I love the way the wings have a dry rub feel when you add the seasoning first. The seasoning will have no trouble sticking to the wings. The olive oil is just to help fry the wing to a crispy texture.
- Use low heat when creating a butter sauce. As soon as the butter burns, it will become thin and taste terrible. Be patient. Use a low heat and infuse the butter with that garlic flavor.
Reheating and Storing wings
Reheating garlic parm wings is best done right back in the air fryer. Put them in at 375℉ for 5-7 minutes or until they are warmed through.
Store the wings in an air-tight container in the fridge for 3-4 days, or in the freezer for up to 3 months!
YES! It just takes a lot longer because it is a much larger space. Preheat the oven to 400℉ and bake for 35-40 minutes, flipping the wings halfway through.
It is not an ingredient, it is a technique. DRY THE WINGS. Baking powder can help but if your wings aren't dry, you'll never get a crispy wing. I never use baking powder and my wings always come out crispy. Pat them dry.
Please leave a comment and star rating below in the recipe card! I love to hear about what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
Great Sunday Football Recipes
Air Fryer Garlic Parm Wings
- 1 air fryer
- 1 small saucepan
- 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 the air fryer to 400℉. Remove the wings from their packaging and use a paper towel to pat them dry. Place them in a bowl and season with garlic powder, onion powder, salt, pepper, and olive oil. Place them in the air fryer for 18 minutes flipping them halfway through.
- In a small saucepan on medium-low heat, add your butter. Once melted add the garlic and parsley. Allow the butter to bubble until the garlic becomes fragrant, about 5 minutes. Then remove from the heat.
- Transfer the wings to a bowl with the garlic and parsley butter sauce and coat the wings. Then add the parmesan cheese and toss until completely covered. Serve hot!
- Drying the wings will make sure you get the crispiest wing.
- Season the wings with the seasoning first before adding the olive oil. This will make sure the seasoning really sticks to the wings.
- Keep the butter at a low heat to make sure it doesn't burn.