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Air Fryer Garlic Parmesan Chicken Wings

Air Fryer Chicken Wings are the perfect alternative to messy deep frying and expensive take-out. These wings are easy to make, super crispy, and perfectly sauced in Garlic Parmesan Butter.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 People
Calories 602kcal
Author Diana Reis


  • Air Fryer


Air Fryer Chicken Wings

  • 2 lbs Wings split into drumettes and flats, tips removed
  • ½ Cup All Purpose Flour
  • 1 Tablespoon Cornstarch
  • 1 Teaspoon Granulated Garlic
  • 1 Teaspoon Paprika
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • Cooking Oil in a spray bottle

Garlic Parmesan Wing Sauce

  • ½ Cup Salted Butter 1 stick
  • ½ Cup Grated Parmesan Cheese
  • 1 Tablespoon Garlic minced 3-4 cloves
  • 1 Tablespoon Parsley minced


  • Start by cleaning the chicken wings. Trim away any excess skin that hangs over the edges and identify the joints between the drumette and the flat as well as the flat and the tip.
  • Using a good chef’s knife, split the whole chicken wings into drumettes, wingettes, and tips. Throw away the tips.
  • Next, mix flour, cornstarch, and spices together in a food storage bag. Add the chicken wing pieces to the bag, close, and shake to coat all of the pieces evenly.
  • Then, lay the pieces in the air fryer basket. Spray each piece liberally with cooking spray. Be sure to coat all sides evenly.
  • Preheat the air fryer to 400°.
  • Cook the chicken wings for 20-25 minutes. Turn the drumettes at the 10 minutes mark to make sure all sides are golden brown and crisp.
  • Transfer cooked wings to a large bowl. Coat with wing sauce of your choice, tossing gently, and serve.
  • While the wings are cooking, prepare the garlic parmesan wing sauce.


Do I need to preheat my air fryer? 
Yes! The air fryer is really just a small intense convection oven. You always preheat a traditional oven before putting food in, because you want control over how the food cooks and for how long. The same goes for the air fryer. You will get the best results by preheating the air fryer.
  • The tip is the pointed end piece. This doesn’t have any meat on it and tends to burn in the air fryer. We are going to throw those pieces away.
  • The piece closest to that is the flat or wingette. It is called the flat because it is a wide and flat part of the wing with two bones running along the edges. It isn’t the meatiest part of the wing, but it does have a great skin to meat ratio which makes it very tasty.
  • Then there is the drumette. This is the meatiest part of the chicken wing with juicy dark meat.
  • You can buy cooking sprays that are ready to use or add your own cooking oil to a spray bottle. I usually buy a cooking spray labeled as olive oil. This spray is actually a blend of olive oil and canola oil. I like this combination because it is multipurpose and cuts down on my kitchen clutter. 
  • It isn’t a neutral oil, but the canola oil mixed with it makes it have a high smoke point and makes it good for the air fryer. The little bit of flavor from the olive oil isn’t a problem because you aren’t using very much and I’m generally using it with foods that are heavily seasoned. 
  • Be sure to check on your chicken wings halfway through cooking. The drumettes should be turned at least once to get the skin on all sides crispy. 
  • Don’t turn the wingettes. Leave the skin side up to allow it the most exposure to heat to get them as crispy as possible.


Calories: 602kcal | Carbohydrates: 16g | Protein: 30g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1067mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1331IU | Vitamin C: 3mg | Calcium: 172mg | Iron: 2mg