Crispy Air Fryer Wings

I stumbled on these air fryer wings during football season when I needed something easier (and way less messy) than deep frying, and they've totally transformed how I make wings! That super crunchy outside with the buttery, garlicky parmesan coating gives you wings that taste like takeout but you can make them right at home without any fuss.

When my wing-obsessed brother-in-law begged for the recipe after trying these during our game day party, I knew I'd hit on something really good!

Ingredients Required

• Chicken wings: You can get whole ones and cut them yourself or buy pre-cut drumettes and flats. For best crunch, go with fresh instead of frozen wings.
• Baking powder & corn starch: This weird but amazing pair creates that fantastic crunch without any frying. They're absolutely necessary!
• Butter: Forms the base of your amazing sauce. Stick with actual butter - substitutes won't work right.
• Fresh garlic: Use plenty! The jarred stuff just won't give you that same amazing flavor kick.
• Grated parmesan: The dry kind from the shaker works great here since it mixes into the sauce better.
• Ranch seasoning: Gives extra flavor layers to both your coating and your sauce.
• Cajun seasoning: Adds just enough heat to balance out the butter and cheese richness.
• Fresh parsley: That bright green herb flavor cuts through all the richness and makes everything taste better.

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My Cooking Method

Proper Wing Preparation

Getting your wings super clean and then drying them completely is key to making them crispy. I've learned that really pressing down with paper towels to get out all the moisture makes an enormous difference in how crunchy they turn out.

The Secret Mixture

That corn starch and baking powder combo might look weird, but it makes a tiny layer that helps pull moisture out and creates those crunchy little bubbles on the skin. You just need a light coating to work its magic.

Initial Broil Trick

Turning on the broil setting for a couple minutes before switching to air fry is so smart - it works like the super hot initial plunge into a deep fryer and helps melt the fat under the skin for maximum crunchiness.

Making Sauce At The Right Moment

I cook up the sauce while the wings are getting crispy so it's hot and runny when the wings finish cooking. This helps it cover every bit of the wings, and the wings stay hot enough to keep everything melted and yummy.

Growing up, my dad would make traditional wings that triggered all the smoke detectors and left our kitchen covered in grease. These air fryer wings give me all that crispy deliciousness without the mess or having the house smell like fried food for the next week.

Tasty Pairings

These wings work as a main dish with some greens on the side, but they're perfect for game day spreads too. I often make these alongside classic Buffalo wings for variety. They go great with cold beer or a bright white wine that cuts through the richness.

Customization Options

Try adding some fresh lemon juice to brighten up the sauce. Mix in Italian seasonings for a different flavor direction. Want more heat? Just add extra hot sauce or some red pepper flakes. For a smoky twist, put a bit of smoked paprika in your seasoning blend.

Leftover Management

If you somehow don't finish them all, they warm up great in the air fryer at 375°F for about 3-4 minutes. Just remember to use foil as the recipe mentions - this stops the sauce from creating a mess but still lets the wings get crispy again.

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Expert Suggestions

• Cut your wings into separate flats and drumettes before cooking so they cook more evenly
• The hot sauce doesn't make them spicy - it just adds flavor depth you'd miss if you left it out
• For extra garlic punch, throw in one raw minced clove to the sauce after heating it

This method has completely changed my home wing game. There's something so rewarding about getting that perfect crispy outside and juicy inside without dealing with deep frying. And that garlic parmesan combo just can't be beat - it's rich and satisfying but has so much more going on than many one-note wing sauces out there.

Frequently Asked Questions

→ Why rinse wings in water and vinegar?

It cleans them well and mildly softens the meat. Short on time? Just skip it.

→ What’s the deal with cornstarch and baking powder?

They make the wings crunchier without throwing them into a deep fryer.

→ Can I cook these ahead and reheat?

They’re tastiest fresh, but using foil to reheat in the air fryer works fine.

→ No air fryer...what now?

Bake them at 425°F for 40 minutes, turning halfway for even browning.

→ What if I want less heat?

Skip the hot sauce and flakes, or just tone them down for milder wings.