Description
Crispy and flavorful Garlic Parmesan Wings made effortlessly in the air fryer. These wings are coated in a garlic and herb butter, sprinkled with sea salt and parmesan cheese, and cooked to golden perfection. Perfect as a snack or appetizer, served with optional ranch and fresh parsley garnish.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wings cut into drumettes and wingettes
Garlic Butter Mixture
- ½ cup (1 stick) salted butter, divided and melted
- 1 tablespoon minced garlic
Seasoning
- 2 tablespoons garlic and herb seasoning
- 2 teaspoons sea salt
Topping & Garnish
- ½ cup grated parmesan cheese
- Fresh chopped parsley (optional garnish)
- Ranch (optional side)
Instructions
- Preheat and dry wings: Preheat the air fryer to 400°F. Pat the chicken wing pieces dry with a paper towel to remove excess moisture for crispiness.
- Butter the wings: Melt 2 tablespoons of butter and drizzle over the dry wings. Toss lightly to coat evenly.
- Season wings: In a small bowl, mix garlic and herb seasoning with sea salt. Sprinkle over wings and gently rub onto both sides.
- Air fry first side: Arrange wings in a single even layer in the air fryer basket without overcrowding. Cook for 8-10 minutes.
- Flip and continue cooking: Flip wings and cook for another 7-9 minutes until golden brown and crispy, ensuring internal temperature reaches 165°F. Cook in batches if necessary.
- Prepare garlic butter sauce: While wings cook, combine remaining 6 tablespoons melted butter with minced garlic in a medium bowl.
- Toss wings in garlic butter: After cooking, toss wings thoroughly in the garlic butter mixture to coat well.
- Add parmesan and toast: Sprinkle wings with grated parmesan cheese, then return to air fryer for 2-3 minutes to lightly toast the cheese.
- Final touches: Optionally drizzle extra garlic butter over wings or serve on the side.
- Serve: Garnish with fresh chopped parsley and additional parmesan if desired. Serve with ranch dressing for dipping if preferred.
Notes
- Store cooked wings in an airtight container in the refrigerator for 3-4 days.
- Freeze cooled wings in an airtight container or freezer bag for up to 3-4 months; thaw overnight in refrigerator or using microwave defrost.
- Reheat wings in the air fryer or oven until heated through and cheese crisps again.
- Dry wings thoroughly before cooking to ensure crispiness.
- Do not overcrowd air fryer basket; cook in batches for best results.
- Use a meat thermometer to confirm wings reach 165°F internal temperature.
- Tossing wings in garlic butter helps parmesan stick and adds flavor.
- Optional additions: lemon juice or hot sauce mixed into garlic butter for extra flavor.
Keywords: Garlic Parmesan Wings, Air Fryer Wings, Crispy Chicken Wings, Garlic Butter Wings, Appetizer, Party Snack