Crafting these delectable garlic parm wings begins with selecting the right ingredients and understanding how each contributes to the final flavor and texture. Here are some essential notes and potential substitutions:

For the sauce: This recipe calls for the unparalleled flavor of fresh garlic, not garlic powder. While garlic powder is excellent for seasoning the wings themselves, when creating the rich, aromatic butter sauce, mincing fresh garlic is absolutely crucial. It imparts a much more vibrant, authentic garlic taste and also adds a subtle texture that garlic powder simply cannot replicate. If you don’t have fresh garlic, you could use pre-minced garlic in a pinch, but the flavor will be more pronounced with freshly minced cloves. Alternatively, for a deeper umami note, you could roast the garlic before mincing, though this adds an extra step.

For the wings: The type and preparation of your chicken wings significantly impact the outcome. I typically use wings that are already trimmed into “flats” and “drumettes,” which saves a lot of prep time. However, if you purchase whole chicken wings, don’t worry! It’s a simple process to prepare them yourself. Use sharp kitchen shears or a chef’s knife to separate the drumette, flat, and wingtip. You’ll want to discard the wingtips (or save them for chicken stock). More importantly, pay attention to any excess skin or fatty bits. Removing any superfluous skin and fat will greatly enhance the crispiness of your wings, as it reduces moisture and allows the hot air to directly crisp the skin. Ensuring your wings are of good quality, preferably fresh, will always yield the best results.

Seasonings: The garlic powder, onion powder, salt, and black pepper create a foundational savory base for the wings. Feel free to adjust the quantities to your taste. For an extra kick, a pinch of cayenne pepper or smoked paprika can be added to the seasoning mix. The olive oil helps the seasonings adhere and contributes to the wings’ golden-brown exterior and crisp texture during air frying.

Parmesan Cheese: For the best flavor and melt-in-your-mouth texture, use freshly grated Parmesan cheese. Pre-grated Parmesan often contains anti-caking agents that can affect how it coats the wings and melts into the butter sauce. A high-quality Parmigiano-Reggiano will elevate the dish considerably.

Step 2: Once thoroughly dried, place the wings in a large mixing bowl. Now it’s time to season them to perfection. Add the garlic powder, onion powder, salt, and black pepper directly to the wings. Toss them vigorously to ensure every piece is evenly coated with the seasoning blend. After the seasonings are distributed, drizzle the wings with olive oil. The oil helps the dry rub adhere effectively and also aids in developing that beautiful golden-brown color and irresistible crispy texture during cooking. Toss again to ensure the oil coats all the seasoned wings evenly.

Step 3: Carefully arrange the seasoned wings in a single layer in your preheated air fryer basket. It’s crucial not to overcrowd the basket. Overcrowding prevents proper air circulation, which is essential for achieving crispiness. If necessary, cook the wings in batches. Place them in the air fryer for a total of 18-20 minutes. After the initial 10 minutes of cooking, open the air fryer basket and use tongs to flip each wing. This ensures even cooking and crisping on all sides. Return them to the air fryer for the remaining 8-10 minutes, or until they are deeply golden brown and incredibly crispy.

YES, absolutely! While the air fryer is fantastic for speed and crispness, you can certainly achieve delicious results in a conventional oven. It simply takes a bit longer due to the larger cooking space and less concentrated heat. To bake them, preheat your oven to 400℉ (200°C). Arrange the seasoned wings on a wire rack placed over a baking sheet (this allows air circulation, similar to an air fryer). Bake for 35-40 minutes, making sure to flip the wings halfway through to ensure even browning and crisping on all sides. The sauce can be made the same way while the wings bake.

It’s not an ingredient, but rather a crucial technique: DRY THE WINGS! This cannot be stressed enough. Excess moisture on the chicken skin prevents it from crisping up and instead causes it to steam. While some recipes suggest baking powder to aid crispiness, I rarely use it, and my wings consistently come out incredibly crispy. The most effective method is simply to meticulously pat the wings bone-dry with paper towels before seasoning and cooking. That’s the real secret to restaurant-level crispiness without any extra ingredients.

Reheating garlic parm wings is best done right back in your trusty air fryer. The goal is to bring them back to temperature and revive their crisp texture without drying them out. Place leftover wings in a single layer in the air fryer basket (do not overcrowd) and set the temperature to 375℉ (190°C). Cook for 5-7 minutes, or until they are warmed through and the skin has regained its crispness. Flipping them halfway through is recommended. Avoid the microwave, as it will make them soggy.

You can certainly do some prep work in advance. You can trim and pat dry the wings, then season them and store them uncovered on a wire rack in the refrigerator for up to 24 hours. This even helps them air dry further, enhancing crispiness. The garlic parmesan sauce can also be made a day in advance and stored in an airtight container in the fridge, then gently reheated over low heat before tossing with the freshly cooked wings. Cooking the wings fresh is always recommended for the best texture.

The air fryer method is incredibly versatile for wings, allowing for endless sauce possibilities! Once you have your perfectly crispy wings, you can toss them in classic Buffalo sauce for a spicy kick, a sweet and savory honey garlic sauce, tangy BBQ sauce, or even a spicy Korean gochujang sauce. For something unique, try a lemon pepper seasoning directly on the wings after cooking, or a sweet chili glaze. The key is to apply the sauce *after* air frying to maintain the crispiness.

• ▢ 1 lb chicken wings
• ▢ 2 tablespoon olive oil
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon black pepper
• ▢ ½ teaspoon salt
• ▢ 3 cloves garlic, minced
• ▢ 2 tablespoon fresh chopped parsley
• ▢ 2 tablespoon butter
• ▢ ¼ cup parmesan cheese

• Preheat the air fryer to 400℉ (200°C). Remove the wings from their packaging and use paper towels to pat them thoroughly dry. Place the dried wings in a bowl and season them with garlic powder, onion powder, salt, pepper, and olive oil. Toss well to ensure all wings are evenly coated. Arrange the seasoned wings in a single layer in the preheated air fryer basket, ensuring not to overcrowd. Air fry for 18 minutes, flipping them halfway through (after 9 minutes) to achieve even crispiness on all sides.
• While the wings are air frying, prepare the garlic parmesan sauce. In a small saucepan over medium-low heat, add your butter. Allow the butter to fully melt. Once melted and just beginning to gently bubble, add the minced fresh garlic and chopped fresh parsley. Continue to simmer the butter for about 5 minutes, stirring occasionally, until the garlic becomes incredibly fragrant and slightly softened, but not browned. Then, remove the saucepan from the heat.
• Once the wings are perfectly crispy from the air fryer, transfer them immediately to a large clean mixing bowl. Pour the warm garlic and parsley butter sauce over the wings and toss thoroughly to ensure they are completely coated. Next, add the grated parmesan cheese to the bowl and toss again until the cheese evenly adheres to all the saucy wings. Serve these glorious garlic parm wings hot and enjoy!

1. Drying the wings is absolutely essential and will ensure you get the crispiest result possible. Don’t skip this step! 
2. Always season the wings with the dry seasoning blend first before adding the olive oil. This technique helps the seasoning adhere better to the chicken, creating a more flavorful and textural coating. 
3. When making the butter sauce, use a consistently low heat to prevent the butter from burning. Burnt butter can become bitter and thin, detracting from the delicious flavor of your sauce. Be patient and allow the garlic to infuse slowly.