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Shatteringly Crispy Garlic Parmesan Chicken Wings (Air Fryer or Oven)

A pile of crispy, golden brown garlic parmesan chicken wings coated in cheese and parsley on a white plate.

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Make restaurant-quality, sauce-free crispy chicken wings coated in a savory garlic parmesan crust. This recipe delivers maximum crunch without deep frying, perfect for your next casual gathering.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free for best results)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken wings completely dry using paper towels. This step is key for crispy baked wings.
  2. In a large bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated. The baking powder helps achieve that restaurant-quality crunch.
  3. Arrange the wings in a single layer in your air fryer basket or on a wire rack set over a baking sheet if baking in the oven. Do not overcrowd the pan.
  4. Air Fry at 380°F (195°C) for 20 minutes, then increase the temperature to 400°F (200°C) and cook for another 5 to 10 minutes, or until golden brown and fully cooked. If baking, cook at 425°F (220°C) for 40 to 45 minutes, flipping halfway through.
  5. While the wings finish cooking, prepare the coating. In a small bowl, mix the melted butter, minced garlic, and grated Parmesan cheese.
  6. Place the hot, crispy wings into a large bowl. Drizzle the garlic parmesan mixture over the wings and toss gently to coat.
  7. Sprinkle with fresh parsley before serving immediately as mess free party food.

Notes

  • For the crispiest skin, ensure your wings are very dry before seasoning.
  • If you prefer a saucier wing, toss the cooked wings in a light glaze after applying the parmesan coating.
  • This method works well for easy appetizer recipes when preparing a large batch in the oven.

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