Crispy, golden chicken wings cooked in the air fryer or oven, then tossed in a simple garlic-butter and parmesan coating. These wings are addictive — perfect as a starter, buffet or party food.
Chicken wings are an inexpensive, crowd-pleasing option for gatherings and weeknight meals alike. If you love bold, garlicky, cheesy flavours, these garlic parmesan wings are a classic choice. They’re quick to prepare, can be cooked in either an air fryer or oven, and reheat well for leftovers.
Table of Contents
- 📋 Ingredients
- How to make it
- Pro Tip
- 🍽️ What to serve it with
- 🍲 More Wonderful Wings
- ? Frequently Asked Questions
- Garlic Parmesan Chicken Wings Recipe
📋 Ingredients
Wings
Baking Powder – Use aluminium-free baking powder if possible. Some baking powders that contain aluminium (sodium aluminium sulfate, E521) can impart a metallic taste for sensitive people.
Coating
Butter, Parmesan and Garlic form the rich coating. Add salt, pepper and dried parsley to taste — parsley gives a fresh pop of colour.
How to make it
Full recipe and quantities are in the recipe card at the end of the post.
- Trim the wings at the joint so each piece becomes a wing and a drumette. Pat the pieces dry with paper towels.
- Toss the dried wings with aluminium-free baking powder, salt and pepper so they get a light, even coating.
- Air fry the wings at 210°C (410°F) for about 30–35 minutes, shaking the basket every 10 minutes, until golden and crisp. (Oven instructions are in the recipe notes.)
- In the final few minutes, melt butter in a small pan, add minced garlic and gently cook for 1–2 minutes to soften the garlic without browning it.
- Remove the pan from the heat, stir in finely grated parmesan, dried parsley, salt and pepper until combined.
- Toss the cooked wings in the garlic-parmesan butter until well coated. Use a pastry brush if needed to ensure even coverage, then serve hot.
Find the joint
Cutting at joint
Tossing the wings with seasoning and baking powder
Pro Tip
If you don’t have an air fryer you can use the oven — see the notes in the recipe card for the oven method and a tip to increase crispiness.
These wings work wonderfully as an appetiser or game-day snack, and they can also be served as a main with sides for a satisfying family dinner.
🍽️ What to serve it with
- Serve alongside other finger foods for a party spread or with simple sides for a meal.
- Suggestions: mini burritos, cheeseburger or buffalo chicken spring rolls, Korean beef lettuce wraps.
The whole family usually devours these wings — they’re easy to prepare and skip the mess of deep frying.
🍲 More Wonderful Wings
Appetizers
Sticky AND Crispy Asian Chicken Wings
Appetizers
Salt and Pepper Chicken Wings
Appetizers
Crispy Baked Buffalo Wings
Appetizers
Crispy Baked Chicken Wings
Appetizers
BBQ Chicken Wings
Appetizers
Baked Cauliflower Wings – Asian Style
? Frequently Asked Questions
You can make the wings ahead, though they’re best fresh. Cook, cool, cover and refrigerate for up to a day. Reheat in the air fryer for 5–6 minutes at 200°C/400°F until crisp, then add the garlic-parmesan coating.
Yes. Add an extra tablespoon of baking powder when coating (the oven usually needs a little help to get extra crisp). For the oven method:
- Preheat to 120°C/250°F (fan) and place a rack on a large baking tray.
- Arrange the coated wings skin-side up in a single layer on the rack (they can touch).
- Place on the lower shelf for 30 minutes.
- Increase the oven to 220°C/425°F (fan), rotate the tray, then cook another 45–50 minutes until lightly golden and crispy.
- Toss with the garlic-parmesan coating before serving.
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Garlic Parmesan Chicken Wings Recipe
Ingredients
The Crispy Chicken Wings
- 1 kg (2.2 lb) chicken wings
- 1 level tbsp aluminium-free baking powder*
- ½ tsp table salt
- ½ tsp pepper
The Garlic Parmesan Butter
- 90 g (3.1 oz) unsalted butter
- 3 cloves garlic, minced
- 50 g (1/2 cup) finely grated parmesan
- 1 tsp dried parsley
- ¼ tsp table salt (optional)
- ¼ tsp pepper
Instructions
Make the crispy chicken wings
- Cut each wing at the joint so you have a wing and a drumette.
- Pat the wings dry, then toss in a large bowl with the baking powder, salt and pepper so they have a light coating.
- Air fry at 210°C/410°F for 30–35 minutes, shaking every 10 minutes, until crisp. (See notes for oven method.)
Make the garlic parmesan butter
- In the last 5 minutes, melt butter over low–medium heat and add the minced garlic. Gently cook 1–2 minutes to soften the garlic.
- Remove from heat, stir in parmesan, parsley, salt and pepper until combined.
- Toss the cooked wings with the garlic-parmesan butter, brush to coat evenly, and serve.
Notes
Use aluminium-free baking powder if you can—some people notice a metallic taste from baking powders that contain aluminium. Also be sure to use baking powder, not baking soda.
Make ahead: While best fresh, cooked wings can be cooled, refrigerated for up to a day, then reheated in the air fryer for 5–6 minutes at 200°C/400°F to crisp before adding the garlic-parmesan coating.
Oven method: Add an extra tablespoon of baking powder when coating, then follow these steps:
- Preheat oven to 120°C/250°F (fan) and place a rack on a large tray.
- Arrange coated wings skin-side up in a single layer on the rack.
- Bake on the lower shelf for 30 minutes.
- Increase the oven to 220°C/425°F (fan), rotate the tray, then bake another 45–50 minutes until lightly golden and crispy.
- Toss in the garlic-parmesan coating and serve.
Nutritional information is approximate and given per wing.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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