Garlic Parmesan Chicken Wings (Air Fryer OR Oven Baked)

There’s a reason wings are a universal favorite: crisp skin, juicy meat, and a sauce that keeps you double-dipping. These Garlic Parmesan Chicken Wings (Air Fryer OR Oven Baked) strike the perfect balance of savory garlic, nutty parmesan, and a touch of heat — all while being simple enough for weeknight dinner or game-day spread. You’ll find options for both air fryer and oven so you can pick the method that fits your kitchen.

Why you’ll love these wings

• Versatile cooking: crisp in the air fryer or perfectly roasted in the oven.
• Deep garlic and parmesan flavor: butter, olive oil, and freshly minced garlic create a rich coating that clings to the wings.
• Simple mise en place: just a few pantry staples and a short active time make this a crowd-pleaser.
• Serving-ready: warmed alfredo sauce tossed with parmesan adds creaminess, while carrot and celery sticks offer the classic wing crunch.

Ingredients

• ▢2lbs chicken wings
• ▢Cooking spray
• ▢1 tsp Garlic powder
• ▢½ tsp Salt
• ▢1.5 tbsp baking powder skip if using the air fryer
• ▢4 tbsp butter, unsalted
• ▢3 tbsp olive oil
• ▢4 cloves garlic, minced
• ▢¼ cup parmesan cheese, grated, divided
• ▢1 tsp Italian seasoning
• ▢⅛ tsp red pepper flakes
• ▢¼ tsp salt
• ▢⅛ tsp pepper
• ▢½ cup alfredo sauce, warmed
• ▢2 tsp parsley, freshly chopped
• ▢1 medium carrot, sliced to sticks
• ▢1 medium celery, sliced to sticks

Make-ahead and swaps

If you’d like to prep in advance, toss the wings with the dry seasonings and baking powder (if using the oven) and refrigerate in an airtight container up to 24 hours. Bring them to room temperature before cooking. For a dairy-free version, swap the butter with a butter-style spread and replace parmesan and alfredo with a plant-based parmesan and cream sauce alternative.

Equipment

• Air fryer or oven with baking sheet and wire rack
• Mixing bowls
• Saucepan or microwave-safe bowl (to warm alfredo)
• Tongs
• Measuring spoons and cups

Step-by-step Instructions

1. Prepare the wings

1. Pat the 2lbs chicken wings dry with paper towels. Dry skin is essential for crisping, so press gently to remove excess moisture.
2. Place the wings in a large bowl. Sprinkle 1 tsp Garlic powder and ½ tsp Salt over the wings and toss to coat evenly.
3. If you are planning to cook in the oven, add 1.5 tbsp baking powder to the wings and toss until the powder evenly coats the skin. If you are using the air fryer, skip the baking powder entirely.

2. Cook the wings (choose one)

Air Fryer Method

1. Preheat your air fryer to 400°F (if your model requires preheating).
2. Lightly spray the air fryer basket with cooking spray to prevent sticking.
3. Arrange the wings in a single layer in the basket without overcrowding. Cook in batches if necessary so air can circulate freely.
4. Air fry at 400°F for 20–25 minutes, flipping the wings halfway through cooking, until the skin is golden and crisp and the internal temperature reaches 165°F.

Oven Method

1. Preheat your oven to 425°F. Line a baking sheet with foil for easier cleanup and set a wire rack on top.
2. Lightly spray the wire rack with cooking spray so the wings won’t stick.
3. Arrange the wings in a single layer on the rack. Roast for 35–45 minutes, turning once halfway through, until the skins are deep golden-brown and crisp and the internal temperature reaches 165°F.

3. Make the garlic parmesan sauce

1. While the wings are cooking, melt 4 tbsp butter in a small saucepan over medium-low heat.
2. Add 3 tbsp olive oil to the melted butter and stir to combine.
3. Add 4 cloves garlic, minced, and cook for about 1–2 minutes, stirring constantly, until fragrant but not browned.
4. Remove the pan from heat and stir in ¼ cup parmesan cheese (reserve the remaining parmesan for finishing), 1 tsp Italian seasoning, ⅛ tsp red pepper flakes, ¼ tsp salt, and ⅛ tsp pepper. Mix until the parmesan is incorporated into the buttery sauce.
5. Warm ½ cup alfredo sauce separately (microwave briefly or heat gently on the stove) then stir it into the garlic-parmesan mixture so the sauce becomes silky and evenly flavored.

4. Toss the wings in sauce

1. When the wings are fully cooked and crisp, transfer them to a large clean bowl.
2. Pour the garlic parmesan alfredo sauce over the wings and use tongs to toss until each wing is evenly coated.
3. Sprinkle the reserved portion of the ¼ cup parmesan cheese over the tossed wings and gently toss once more to evenly distribute the cheese.

5. Garnish and serve

1. Scatter 2 tsp freshly chopped parsley over the wings for a fresh finish.
2. Arrange the carrot sticks and celery sticks on the serving platter alongside the wings.
3. Serve immediately while hot and crispy. Enjoy with extra warmed alfredo or your favorite dipping sauce on the side.

Tips for success

• Do not skip drying the wings — moisture prevents crisping.
• If using the oven, the baking powder helps create an extra-crispy skin; don’t use it in the air fryer as noted.
• Keep an eye on the garlic in the sauce; it should turn fragrant but not brown to avoid bitterness.
• For even crisping in the oven, use a wire rack so heat circulates under the wings.

Nutrition and serving ideas

These wings pair beautifully with a simple green salad, roasted potatoes, or garlic bread. The carrot and celery sticks cut through the richness and add a welcome crunch. Portion sizes will vary, but plan for about 6–8 wings per person for a main, or fewer as an appetizer.

Final notes

Whether you choose the air fryer or oven, these Garlic Parmesan Chicken Wings (Air Fryer OR Oven Baked) deliver on texture and flavor. The buttery garlic-parmesan sauce clings to crispy skin for a mouthwatering bite every time. Keep the extra parmesan and fresh parsley on hand for finishing touches, and serve immediately for the best experience.

Enjoy your wings — crunchy, cheesy, and loaded with garlic goodness.

Garlic Parmesan Chicken Wings (Air Fryer OR Oven Baked)

Crispy garlic parmesan chicken wings finished with a buttery garlic-parmesan sauce and served with carrots, celery, and alfredo dipping sauce.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb chicken wings
• cooking spray
• 1 tsp garlic powder
• 1/2 tsp salt
• 1.5 tbsp baking powder skip if using the air fryer
• 4 tbsp unsalted butter
• 3 tbsp olive oil
• 4 clove garlic minced
• 1/4 cup parmesan cheese grated, divided
• 1 tsp Italian seasoning
• 1/8 tsp red pepper flakes
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/2 cup alfredo sauce warmed, for dipping
• 2 tsp parsley freshly chopped
• 1 medium carrot sliced into sticks
• 1 medium celery stalk sliced into sticks

Equipment

• air fryer or oven with baking sheet and wire rack
• Mixing Bowls
• Small Saucepan
• Measuring Spoons
• Tongs
• Knife and cutting board

Method

 

1. Pat the chicken wings dry with paper towels.
2. In a small bowl combine 1 tsp garlic powder and 1/2 tsp salt; if baking, add 1.5 tbsp baking powder and mix well.
3. Coat the wings evenly with the dry rub so each piece is covered.
4. For air fryer: preheat to 375°F (190°C) for 5 minutes and spray the basket with cooking spray. Arrange wings skin-side up in a single layer without overlapping.
5. Air fry wings 25 minutes, flipping at about 15 minutes; then increase temperature to 400°F (200°C), flip again, and cook 8–10 more minutes until the thickest part reaches 165°F (74°C); test multiple wings.
6. For oven: preheat oven to 425°F (220°C). Line a baking sheet with foil and place an oven-safe wire rack on top; spray the rack with cooking spray.
7. Place seasoned wings skin-side up on the rack in a single layer and bake 50–60 minutes, flipping and spraying every 20 minutes, until the thickest parts reach 165°F (74°C).
8. When about 15–30 minutes of cook time remain, heat a small saucepan over medium and add 3 tbsp olive oil and 4 tbsp butter.
9. Once the butter melts, add the minced garlic and sauté up to 3 minutes until translucent, then reduce heat to low.
10. Stir in half of the grated parmesan (about 2 tbsp), 1 tsp Italian seasoning, 1/8 tsp red pepper flakes, 1/4 tsp salt, and 1/8 tsp black pepper. Cook, stirring, about 2 minutes until the cheese melts into the sauce, then transfer to a large bowl.
11. Add the cooked wings to the bowl with the garlic-parmesan sauce and toss to coat evenly.
12. Plate the wings, drizzle any remaining sauce on top, sprinkle with the remaining grated parmesan and chopped parsley, and serve with warmed alfredo sauce, carrot sticks, and celery sticks.

Notes

• Use baking powder only for oven-baked wings, not in the air fryer.
• Make sure wings reach an internal temperature of 165°F (74°C).
• Test multiple wings to ensure doneness.
• Use warm alfredo sauce for dipping.
• Reserve half the parmesan to sprinkle on finished wings.