Air Fryer Garlic Parmesan Chicken Wings
Air-fried wings seasoned with garlic and paprika, then tossed hot with Parmesan and parsley.
Ingredients
Main Ingredients
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
Method
- Preheat the air fryer to 400°F (200°C). Pat the 2 pounds thawed wings thoroughly dry, including the folds of skin.
- Toss with the olive oil, minced garlic, salt, black pepper, and paprika until evenly coated. Spread the garlic over the wings rather than leaving clumps.
- Arrange the wings in a single layer with space for airflow. Work in separate batches if they would overlap; each additional batch needs its own cooking time.
- Cook at 400°F for 25–30 minutes per batch, turning halfway and checking for scorching garlic. Probe the thickest meat without touching bone; each wing must reach 165°F before removing it.
- Transfer the hot wings to a clean bowl and toss with the 1/2 cup Parmesan and 2 tablespoons parsley. Divide into 4 servings and serve promptly.
Notes
- Refrigerate within 2 hours and use within 3–4 days.
- Reheat to 165°F, checking a thick wing.