Air Fryer Crispy Garlic Parmesan Chicken Wings
Wings air-fried until the skin crackles and turns deep golden, then tossed in a garlic butter and parmesan coating. A savory, high-protein plate with no stovetop needed.
- Total
- 41 min
- Prep 15 · Cook 26
- Serves
- 1
- Difficulty
- Easy
You'll practice: Rendering fat · Seasoning in layers
- Savory
- Crispy
- Air fryer
Instructions
-
Pat the 800 g chicken wings completely dry with paper towels. If the wings are whole, cut through the two joints into drumettes and flats, then discard the tips. Dry skin is what lets the air fryer crisp it.
~8 min
Dry skin is essential because surface moisture turns to steam in the air fryer, preventing the skin from crisping and browning.
-
In a large bowl, toss the wings with 1 tbsp oil, 1 tsp salt and 0.5 tsp black pepper until every piece is evenly coated.
~3 min
Oil conducts heat and helps the skin brown, while salt seasons and draws out surface moisture for crispier results.
Seasoning in layers Seasoning before cooking and again with garlic butter and parmesan builds flavor in layers. Add salty cheese off the heat so it clings rather than burns.
-
Arrange the wings in the air fryer basket in a single layer, skin side up, without overlapping. Cook at 200°C for 14 minutes.
~14 min
A single layer with space between pieces lets hot air circulate, so wings crisp instead of steaming where they touch.
If your air fryer basket is small, cook the wings in two batches rather than piling them up. Stacked wings steam instead of crisping, and the second batch can go in while the first rests.
Rendering fat Air-frying wings renders the fat under the skin, which bastes the meat and crisps the surface. Watch for deep golden, blistered skin and avoid crowding the basket.
-
While step 3 cooks
While the wings cook, peel and finely grate or press 3 cloves garlic. Melt 30 g butter in a small heatproof bowl set in the air fryer basket beside the wings for the last 2 minutes, until fully liquid. Stir the garlic into the melted butter.
~2 min
-
Flip the wings with tongs and cook at 200°C for another 12 minutes, until the skin is deep golden, blistered and crisp and the meat reaches 74°C at the thickest part.
~12 min
Flipping exposes the underside to direct hot air, and 74°C ensures the meat is safely cooked through.
Rendering fat Air-frying wings renders the fat under the skin, which bastes the meat and crisps the surface. Watch for deep golden, blistered skin and avoid crowding the basket.
-
Transfer the hot wings to a clean bowl, pour over the garlic butter and toss. Finely grate 40 g parmesan over the wings, toss once more so the cheese clings, and serve immediately while the skin is still crisp.
~2 min
Tossing off the heat lets the finely grated parmesan melt into the butter without clumping or scorching.
Grate the parmesan as finely as you can and add it off the heat: coarse shreds slide off the wings, while fine dust melts into the garlic butter and coats every piece.
Seasoning in layers Seasoning before cooking and again with garlic butter and parmesan builds flavor in layers. Add salty cheese off the heat so it clings rather than burns.