Super Crispy Garlic Parmesan Wings: The Ultimate Oven & Air Fryer Recipe

Unlock the secret to outrageously crispy, golden garlic parmesan wings, rivaling your favorite restaurant! Whether you prefer the oven or the air fryer, this recipe delivers perfectly crunchy, flavor-packed chicken wings every single time. Our special ingredient ensures an irresistible crunch without the deep fryer!

garlic parmesan wings with celery on metal plate

When it comes to game day snacks or a satisfying weeknight treat, few things beat a plate of perfectly cooked chicken wings. For many, wings are a beloved indulgence, often standing as the sole exception to a no-bone-in-chicken rule. And how could they not be, especially when they emerge from your kitchen — whether from the oven or an air fryer — golden, impeccably crispy, piping hot, and generously coated in a rich, savory garlic parmesan sauce? These aren’t just any wings; they’re the kind that make you wonder why you ever ordered takeout.

I confess, I’ve always been particular about my chicken wings. Breaded wings? Not for me. Deep-fried wings? While I appreciate a good crispy chicken tender, when it comes to wings, I’m an unwavering advocate for the oven-baked variety. I want that glorious, golden skin to be the star, delivering an unparalleled crunch with every bite, unhindered by any soggy breading. The sauce should cling directly to that beautiful, crisp exterior, creating a symphony of textures and flavors. This recipe embraces that philosophy wholeheartedly, ensuring maximum crunch and flavor in every wing.

These garlic parmesan wings are bursting with robust flavor, making them absolutely ideal for football watching parties or any gathering where delicious appetizers are a must. Because let’s be honest, for some of us (no names mentioned!), game day is primarily an excuse to indulge in an array of irresistible finger foods, and these wings are guaranteed to be the MVP of your spread!

Essential Ingredients for Perfect Garlic Parmesan Wings

Crafting these extraordinary wings requires a few key components, each playing a crucial role in achieving that restaurant-quality taste and texture. Here’s what you’ll need:

Chicken Wings: Start with fresh chicken wings. Sometimes you’ll find them whole, uncut. If so, begin by removing the small wing tips (you can save these for a homemade chicken stock!). Then, locate the joint connecting the drumette and the flat, and carefully slice down the center to separate them. This ensures even cooking and easier handling.
Baking Powder: This is our secret weapon for achieving truly extra crispy wings! You must use aluminum-free baking powder for this recipe to avoid any metallic aftertaste. The baking powder helps to raise the pH level on the chicken skin, promoting the Maillard reaction which leads to that beautiful golden-brown color and incredible crispiness, mimicking the texture of deep-fried wings without the oil.
Seasonings: A simple yet powerful blend will enhance the natural flavor of the chicken. You’ll need coarse kosher salt for optimal seasoning, garlic powder for an aromatic boost, freshly ground black pepper for a touch of warmth, and a pinch of paprika. The paprika doesn’t significantly alter the flavor but lends a lovely, appetizing reddish hue to the cooked wings.
Fresh Parsley: Finely chopped fresh parsley is essential for our garlic butter. It brightens both the visual appeal and the overall flavor profile of the rich sauce, adding a vibrant, herbaceous note.
Fresh Garlic Cloves: Don’t skimp on the fresh garlic! We’ll grate several cloves to create an incredibly aromatic and pungent garlic butter that will infuse every wing with irresistible flavor. Fresh garlic provides a depth of flavor that garlic powder alone cannot replicate.
Unsalted Butter: Melted unsalted butter forms the luscious base for our garlic parmesan coating. Combined with fresh garlic and parsley, it creates a rich, savory emulsion that generously coats the hot wings. Using unsalted butter allows you to control the overall saltiness of the dish.
Grated Parmesan Cheese: For the best results, use freshly grated parmesan cheese. Its finely grated texture allows it to adhere perfectly to the crispy wings, melting slightly from the residual heat and contributing a salty, umami-rich finish. Pre-shredded or powdered parmesan can be used in a pinch, but fresh provides superior flavor and texture.

wings in bowl with seasoning in another bowl

Mastering the Art of Extra Crispy Wings (Oven & Air Fryer Methods)

Achieving restaurant-quality crispiness at home is easier than you think with these step-by-step instructions. Whether you’re baking them or air frying, the principles remain largely the same for a perfect crunch.

Preparation is Key: Begin by preheating your oven to the specified temperature (or air fryer, as detailed in the notes below). Line a large, rimmed baking sheet with aluminum foil for easier cleanup, then place a sturdy wire rack on top. It’s crucial to generously spray the wire rack with cooking spray to prevent the wings from sticking during the high-heat cooking process. This setup ensures proper air circulation, which is vital for maximum crispiness.
Season and Dry the Wings Thoroughly: The absolute most critical step for crispy wings is to thoroughly pat them dry with paper towels. Remove as much surface moisture as possible. In a small bowl, whisk together the aluminum-free baking powder, kosher salt, garlic powder, black pepper, and paprika. Sprinkle this seasoning mixture evenly over all surfaces of the chicken wings, ensuring every crevice is coated. For truly superior results, arrange the seasoned wings on the wire rack and refrigerate them, uncovered, for at least 45 minutes, and ideally overnight (up to 24 hours). This allows the skin to further dry out and the baking powder to work its magic. If time is short, you can let them sit at room temperature for 10-15 minutes or bake immediately, but the drying step is highly recommended.
Bake or Air Fry to Golden Perfection: Place the seasoned wings, skin-side up, on the prepared wire rack. Bake in the preheated oven according to the recipe card instructions, flipping them halfway through to ensure even browning and crispiness on all sides. If using an air fryer, preheat it to 400ºF and cook in a single layer, ensuring not to overcrowd the basket. Overcrowding will steam the wings instead of crisping them. Cook for 16-22 minutes, flipping halfway. The goal is a deeply golden-brown skin with an internal temperature of 165ºF.
Prepare the Irresistible Garlic Butter Topping: While your wings are nearing completion, combine the melted unsalted butter, grated fresh garlic, a pinch of salt, and fresh chopped parsley in a microwave-safe bowl. Microwave for 30-60 seconds, or until the butter is fully melted and the garlic is fragrant. As soon as the wings are hot out of the oven or air fryer, transfer them immediately to a large mixing bowl. Pour the warm garlic butter sauce over the wings and gently toss until every wing is evenly coated. Finally, sprinkle with the freshly grated parmesan cheese and toss again until the cheese clings to the buttery, crispy skin.
Serve Immediately: Plate your golden, crispy garlic parmesan wings and serve them hot! They are fantastic on their own, but also pair wonderfully with classic accompaniments like celery sticks, carrot sticks, and a side of creamy ranch or blue cheese dressing for dipping. Enjoy the crunch!

Expert Tips for Unbeatable Crispy Chicken Wings

Thoroughly Pat Them Dry!

Once you’ve trimmed and separated your wings, devote ample time to drying them completely. I find it effective to lay a few sheets of paper towels on a cutting board, arrange all the wings in a single layer, then place several more paper towels on top and blot vigorously. The goal is to eliminate as much surface moisture as possible, as moisture is the enemy of crispiness. Drier wings mean a crispier outcome.

Never Skip the Baking Powder!

As mentioned, aluminum-free baking powder is the game-changer for this recipe. It’s not just for leavening; it’s an alkaline agent that helps break down proteins on the chicken skin, creating tiny air pockets. During baking, these pockets expand, leading to a much crispier and more golden-brown exterior. This humble ingredient genuinely elevates your wings from good to extraordinary.

Spread Them Out and Utilize a Wire Rack for Cooking!

Proper spacing is paramount. It’s crucial to arrange the chicken wings in a single layer on a wire baking rack, ensuring they are not touching. Using a rack facilitates air circulation around every surface of the wings, allowing them to crisp up evenly. Without it, the bottoms can steam rather than brown. If your batch of wings is too large for one rack, use two baking sheets and racks, baking them one at a time if necessary, to guarantee optimum golden crispiness for every wing.

Allow Them to Air Dry in the Fridge, If Time Permits.

For the absolute best results, especially if you’re planning ahead, season your chicken wings with the baking powder mixture, then place them on the wire rack and pop the entire rack into the bottom shelf of your refrigerator. Let them air dry, uncovered, for as long as your schedule allows—overnight is ideal, but even 45 minutes to an hour makes a noticeable difference. This extra drying time ensures an incredibly crunchy skin.

Toss the Wings in a Large Bowl for Even Coating.

Once your wings are beautifully crispy and ready for their flavorful coating, transfer them into a large metal mixing bowl. Drizzle in the prepared garlic butter sauce. Instead of using tongs, which can sometimes scrape off the sauce, swirl and gently toss the wings in the bowl with your hands (wearing gloves, of course, or using the bowl’s momentum). This technique ensures every wing is evenly coated with that delicious garlic parmesan sauce without losing precious flavor to your utensils.

garlic parsley butter before and after melting

wings tossed in garlic parmesan butter in metal bowl

Recipe FAQs: Your Garlic Parmesan Wings Questions Answered

Why do you use baking powder on the wings?

Baking powder is alkaline, which means it helps to raise the pH of the chicken skin. This chemical change significantly aids in the Maillard reaction, a browning process that occurs between amino acids and reducing sugars when heat is applied. The result is wings that are exceptionally golden brown, incredibly crispy, and packed with enhanced flavor – all without the need for deep frying.

I’m making these for the big game, how many wings should I prepare per person?

A good general rule of thumb is to estimate about 8 ounces of chicken wings per person if the wings are serving as a main meal or if you’re not offering too many other substantial appetizers. This recipe, yielding enough wings for 5-6 people as an appetizer, can be easily scaled up or down depending on the size of your crowd and whether it’s the star of the show or part of a larger spread.

Can you make these in the air fryer?

Yes, absolutely! The air fryer is a fantastic alternative for achieving super crispy wings. To adapt this recipe for an air fryer, I suggest preheating your air fryer to 400ºF (200ºC). Once hot, add a single layer of seasoned wings to the air fryer basket. It’s crucial not to overcrowd the basket; cook in batches if necessary to ensure proper airflow and crispiness. Bake for 16-22 minutes, depending on the size of your wings, making sure to flip them over around the halfway mark for even cooking. Toss them in the garlic butter sauce immediately after they come out of the hot air fryer.

How do you store and reheat leftover wings?

To store any delicious leftover wings, place them in an airtight container and refrigerate for up to 3-4 days. For reheating, the best method to regain their crispiness is either the air fryer or the oven. In an air fryer, reheat at 300ºF (150ºC) for about 5-8 minutes, or until thoroughly heated through and the skin crisps up again. In the oven, spread them on a baking sheet and reheat at 350ºF (175ºC) for 10-15 minutes.

plate with prepared garlic parmesan wings

If you enjoy this recipe, you might also savor these delicious dishes:

Firecracker Chicken Meatballs
Loaded Sheet Pan BBQ Chicken Nachos
Crunchy Buffalo Chicken Jalapeno Poppers
Sticky Baked Chicken Bites in Honey Sriracha
Southwestern Egg Rolls with Avocado Cilantro Sauce

golden drumstick with parsley, garlic, and parmesan on top

Yield: serves 4-8