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A closeup of air fryer chicken wings topped with parmesan cheese and parsley.
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Air Fryer Garlic Parmesan Wings

Air fryer garlic parmesan wings are not just for game day! With this delicious and easy recipe, you’ll want to make these for dinner every night of the week. They’re crispy, comforting, packed full of flavor, and sure to be your next recipe on constant rotation!
Course Appetizer, Lunch, Main Course, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 servings
Cost $15

Equipment

  • air fryer

Ingredients

  • 8 chicken wings around 16 wingettes and drumettes
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 to 4 tablespoon olive oil just enough to coat the wings
  • 2 garlic cloves minced
  • ¼ teaspoon lemon zest
  • 1 tablespoon fresh parsley chopped (optional)
  • 3 to 4 tablespoon freshly grated parmesan cheese "grated" = the smallest holes of your grater
  • lemon wedges, carrots or celery sticks, dipping sauce for serving

Instructions

  • If you bought whole chicken wings, cut them into wingettes and drumettes by cutting at each joint. Discard the wing tips (or save them to make chicken broth later on!). If you’ve never done this before, follow this tutorial on how to break down chicken wings for help.
  • Set the wings aside. In a separate bowl, combine garlic powder, salt, and pepper. Sprinkle the mixture over the wings.
  • Spray your air fryer basket with nonstick spray. Add the wings to the basket skin-side down and then also lightly spray the top of the wings with nonstick spray. Do not overcrowd the basket. You might need to cook the wings in batches, depending on the size of your air fryer.
  • Air fry the wings at 390 degrees F for about 25 minutes (see notes), or until the wings are perfectly golden brown and cooked to 165 degrees F in the middle.
  • While waiting for the wings to cook, combine the olive oil, lemon zest, and minced garlic in a microwave safe bowl. Microwave for 30 seconds, just long enough for the garlic and lemon zest to slightly cook, so that their flavors mix into the oil.
  • If using fresh parsley, add it to the bowl. Give the “sauce” a stir.
  • When the wings are done cooking, place them in the bowl with the sauce and toss them to coat. Sprinkle the grated parmesan cheese over top and give them another toss until the wings are evenly coated.
  • Serve air fryer garlic parmesan wings warm with a light splash of fresh lemon juice, cut carrots or celery sticks, and a side of your favorite dipping sauce. 

Notes

  1. For crispy wings, make sure there is no extra moisture. Do not rinse the wings before cutting or cooking. If they feel wet when you remove them from their package, dab them dry with a paper towel.
  2. For more servings, double or triple the recipe. For a main dish, plan on about 6 to 8 wingettes or drumettes per person. This means 3 to 4 whole wings per person.
  3. See the "Substitutions and Alterations" section for more details on how to make this recipe with chicken thighs, chicken legs, or chicken tenders, as well as different sauces.
  4. You can prepare the wings ahead of time: Just season and air fry them according to the recipe. Allow them to cool completely and place them in an airtight, freezer-safe container. You can store the chicken wings in the freezer for up to 4 months. When ready to eat, place the frozen wings back in the air fryer and heat them up at 350 degrees F for 5 to 10 minutes, or until they’re no longer cold in the middle. (You might need to break one apart to check the internal temperature.) Once the wings are warmed through, follow the rest of the instructions to create the garlic sauce and coat the wings.
 
*As a brief disclaimer: there are so many different kinds of air fryers on the market, which makes it hard to develop universal cook times for air fryer recipes. This was the optimal time and temperature for my air fryer, but it may vary for you depending on the size and brand. Use this cook time as a recommendation and check your wings a little bit before the 25 minute mark. Add a little more time in small increments until the wings are cooked through and cooked to your preferred crispness.