Crispy Air Fryer Garlic Parmesan Wings

By Chef Marcus

Updated 5 Hours Ago

Forget the deep fryer. The air fryer is the undisputed king of cooking chicken wings at home, and this garlic parmesan coating is dangerously addictive. They come out shattering-crisp on the outside and dripping with juicy flavor on the inside, all with a fraction of the oil.

The secret to that unbelievable, glass-like crunch? Baking powder. Tossing the raw wings in a tiny bit of baking powder raises the pH level of the chicken skin, drawing out moisture and allowing it to crisp up beautifully in the rushing hot air of the fryer. Toss them in a rich, buttery garlic parmesan bath right at the end, and you’ll never order takeout wings again.

Why this recipe is an absolute game-changer:

No Oily Mess: You get deep-fried texture without a giant vat of bubbling oil splashing all over your stove.
The Baking Powder Trick: This scientific hack guarantees the crispiest skin you’ve ever had from an air fryer or oven.
Flavor Bomb: The melted butter, fresh garlic, and salty parmesan cheese grip onto the craggy, crispy skin of the wings perfectly.

The Recipe

Prep time: 10 mins | Cook time: 20 mins | Servings: 4 Portions

Ingredients

2 lbs Chicken wings (flats and drumettes)
1 tbsp Aluminum-free baking powder (NOT baking soda!)
1 tsp Garlic powder
1 tsp Kosher salt & 1/2 tsp Black pepper
The Garlic Parm Coating
1/4 cup Unsalted butter, melted
4 cloves Garlic, finely minced
1/2 cup Freshly grated Parmesan cheese
2 tbsp Fresh parsley, finely chopped

Instructions

Dry the Wings

This is crucial: Pat the chicken wings completely dry with paper towels. The drier the skin, the crispier the final result. Place them in a large mixing bowl.

The Magic Dust

Sprinkle the baking powder, garlic powder, salt, and pepper over the wings. Toss aggressively until every single wing is evenly coated with the dry mixture.

Air Fry to Perfection

Preheat your air fryer to 400°F (200°C). Spray the basket lightly with oil. Arrange the wings in a single layer (work in batches if necessary so they don’t overlap). Cook for 20-22 minutes, flipping them halfway through, until deeply golden and crispy.

Make the Butter Bath

While the wings are on their last 5 minutes of cooking, grab a large clean bowl. Mix together the melted butter, minced garlic, grated parmesan, and chopped parsley.

The Final Toss

As soon as the wings are done and still piping hot, dump them directly into the garlic butter bowl. Toss them continuously until the cheese slightly melts and clings to the crispy skin. Serve immediately!