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Serves 4Prep 15 minCook 400 minTotal 37 min

Ingredients

• 2 pounds split chicken wings, flats and drumettes
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• Cooking spray or 1 teaspoon neutral oil

Method

1. Prepare the wings. If the wings are frozen, thaw them completely in the refrigerator. Pat the wings very dry with paper towels. Removing excess moisture is important for crisp skin.
2. Preheat the air fryer. Preheat the air fryer to 390°F (200°C) for 3–5 minutes, or according to the manufacturer’s instructions.
3. Season the chicken. Place the wings in a large bowl. Add the cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper. Toss until every wing has a thin, even coating.
4. Arrange the wings. Lightly coat the air fryer basket with cooking spray or oil. Arrange the wings in a single layer, leaving space between them. Work in batches if necessary. Do not stack the wings.
5. Air fry. Cook at 390°F for 10 minutes. Turn each wing, then continue cooking for 8–10 minutes, or until the skin is browned and crisp.
6. Check the temperature. Insert an instant-read thermometer into the thickest part of a wing without touching the bone. The minimum safe internal temperature is 165°F (74°C) . Larger wings may require a few additional minutes.
7. Make the coating. While the wings cook, melt the butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic, parmesan, parsley, black pepper, and salt.
8. Toss the wings. Transfer the cooked wings to a clean bowl. Pour over the garlic-parmesan mixture and toss until evenly coated.
9. Set the coating. Return the coated wings to the air fryer in a single layer. Cook at 400°F (205°C) for 2–3 minutes, watching carefully so the garlic and parmesan do not burn.
10. Serve immediately. Transfer the wings to a serving plate. Finish with extra parmesan and parsley if desired. Serve with lemon wedges.

Air Fryer Garlic Parmesan Wings (Crispy)

These air fryer garlic parmesan wings are crisp on the outside, juicy inside, and coated in a savoury mixture of melted butter, fresh garlic, parmesan, and parsley. The wings are cooked without deep-frying and finished with the garlic-parmesan coating after they crisp, which helps preserve the texture.

For the best results, pat the wings completely dry, avoid overcrowding the air fryer basket, and use an instant-read thermometer. Chicken wings should reach at least 165°F (74°C) in the thickest part, following USDA poultry safety guidance.

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Why this method works

The wings are coated with a small amount of cornstarch before cooking. Cornstarch absorbs surface moisture and helps create a thin, crisp coating without a heavy batter. The wings are then cooked in a single layer so hot air can circulate around each piece.

The garlic-parmesan mixture is added after the main cooking stage. Fresh garlic and parmesan can brown quickly, so adding them at the end reduces the risk of burning while keeping their flavour clear. Similar air-fryer wing methods generally use temperatures between 390°F and 400°F and a cooking time of approximately 18–25 minutes, depending on wing size and the air fryer model. See this air fryer garlic parmesan wing recipe from Perdue for another reference point.

Recipe

Air Fryer Garlic Parmesan Wings

Servings: 4
Prep time: 15 minutes
Cook time: 22 minutes
Total time: 37 minutes
Cuisine: American
Category: Appetizer, Main course
Method: Air fryer

Ingredients

For the wings

• 2 pounds split chicken wings, flats and drumettes
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon fine salt
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• Cooking spray or 1 teaspoon neutral oil

For the garlic parmesan coating

• 3 tablespoons unsalted butter, melted
• 3 garlic cloves, finely minced
• ½ cup finely grated parmesan
• 1 tablespoon chopped fresh parsley
• ¼ teaspoon black pepper
• ¼ teaspoon salt, or to taste
• Lemon wedges, for serving

Method

1. Prepare the wings.
   If the wings are frozen, thaw them completely in the refrigerator. Pat the wings very dry with paper towels. Removing excess moisture is important for crisp skin.

2. Preheat the air fryer.
   Preheat the air fryer to 390°F (200°C) for 3–5 minutes, or according to the manufacturer’s instructions.

3. Season the chicken.
   Place the wings in a large bowl. Add the cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper. Toss until every wing has a thin, even coating.

4. Arrange the wings.
   Lightly coat the air fryer basket with cooking spray or oil. Arrange the wings in a single layer, leaving space between them. Work in batches if necessary. Do not stack the wings.

5. Air fry.
   Cook at 390°F for 10 minutes. Turn each wing, then continue cooking for 8–10 minutes, or until the skin is browned and crisp.

6. Check the temperature.
   Insert an instant-read thermometer into the thickest part of a wing without touching the bone. The minimum safe internal temperature is 165°F (74°C). Larger wings may require a few additional minutes.

7. Make the coating.
   While the wings cook, melt the butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic, parmesan, parsley, black pepper, and salt.

8. Toss the wings.
   Transfer the cooked wings to a clean bowl. Pour over the garlic-parmesan mixture and toss until evenly coated.

9. Set the coating.
   Return the coated wings to the air fryer in a single layer. Cook at 400°F (205°C) for 2–3 minutes, watching carefully so the garlic and parmesan do not burn.

10. Serve immediately.
    Transfer the wings to a serving plate. Finish with extra parmesan and parsley if desired. Serve with lemon wedges.

Tips for crisp wings

• Dry the wings thoroughly. Surface moisture creates steam, which prevents the skin from crisping.
• Use baking powder, not baking soda. Baking powder helps dry and brown the skin. Baking soda can leave a strong alkaline taste.
• Do not overcrowd the basket. Air must circulate around the wings. Cook in batches if the basket is small.
• Turn the wings halfway through. This encourages even browning on both sides.
• Use finely grated parmesan. It melts and clings more evenly than large shreds.
• Add the coating at the end. Garlic and parmesan can burn if exposed to high heat for the entire cooking time.
• Check your air fryer early. Basket size, heating element position, and wing size affect the cooking time.
• Serve straight away. The wings are crispest immediately after cooking. If held too long, the coating will soften.
• Keep raw chicken separate. Wash hands, utensils, and surfaces that have contacted raw poultry before handling cooked food.

For another variation on the technique, compare the timing and finishing method in this air fryer garlic parmesan chicken wing recipe from Gimme Delicious.

Variations

Spicy garlic parmesan wings

Add ½ teaspoon of cayenne pepper to the dry seasoning. Alternatively, stir 1–2 teaspoons of hot sauce or a pinch of chilli flakes into the melted butter.

Lemon pepper wings

Replace the smoked paprika with 1 teaspoon of lemon pepper seasoning. Add 1 teaspoon of finely grated lemon zest to the parmesan coating.

Extra-herb wings

Add ½ teaspoon each of dried oregano and dried Italian herbs to the seasoning. Finish with fresh parsley, chives, or basil.

No-dairy wings

Use olive oil instead of butter and replace the parmesan with a dairy-free parmesan-style alternative or 2 tablespoons of nutritional yeast. Check the label if serving guests with allergies.

More intensely garlicky wings

Use roasted garlic instead of raw minced garlic. Mash 2–3 roasted cloves into the melted butter before adding the parmesan.

Frequently asked questions

Can I use frozen wings?

Yes, but thawed wings generally brown more evenly and become crispier. If cooking from frozen, separate the wings as soon as possible, pat away any released moisture, and expect the cooking time to increase. Always verify the internal temperature before serving.

Why are my air fryer wings not crispy?

The most common causes are wet wings, overcrowding, and insufficient cooking time. Pat the wings dry, leave space between them, and cook in batches. A short final stage at 400°F can also improve crispness.

Can I make these wings without cornstarch?

Yes. The wings will still cook successfully, but the surface may be slightly less crisp. If preferred, omit the cornstarch and keep the baking powder.

Can I prepare the wings ahead of time?

You can season the raw wings several hours ahead and keep them covered in the refrigerator. For the best texture, cook and coat them shortly before serving.

How should I store leftovers?

Cool the wings promptly, place them in a sealed container, and refrigerate for up to 3 days. Reheat them in an air fryer at 375°F for 4–7 minutes, or until hot throughout. Avoid microwaving if crisp skin is important.

What should I serve with garlic parmesan wings?

Serve the wings with celery, carrot sticks, a green salad, roasted vegetables, or potato wedges. A simple yoghurt-herb dip or lemon mayonnaise also works well.