Crispy Garlic Wings

I stumbled upon these air fryer chicken wings during football season when I needed a simpler (and cleaner) option than deep frying, and they've totally transformed how I make wings! That perfect crunch on the outside combined with the buttery, garlicky parmesan coating gives you wings that taste restaurant-quality without any of the fuss.

When my wing-obsessed brother-in-law begged for this recipe after trying them at our last football gathering, I knew I'd hit a home run!

Ingredients Rundown

• Chicken wings: You can buy whole ones to cut yourself or already separated drumettes and flats. Go with fresh instead of frozen for the crunchiest results.
• Baking powder & corn starch: This unexpected pair creates that amazing crunch without any oil. It's absolutely essential!
• Butter: Forms the base of your amazing sauce. Stick with actual butter - substitutes won't cut it.
• Fresh garlic: And plenty of it! Skip the jar stuff as it won't give you that same bold flavor.
• Grated parmesan: The type in the shaker works best here since it mixes into the sauce more smoothly.
• Ranch seasoning: Brings extra flavor layers to both your wing coating and sauce.
• Cajun seasoning: Adds a gentle heat that works perfectly with the buttery richness.
• Fresh parsley: That fresh green flavor helps balance all the richness and makes everything look prettier too.

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My Cooking Method

Preparation Is Key

Getting wings super dry before cooking makes all the difference in crunchiness. I always thoroughly clean them first, then really press them with paper towels to get out every bit of moisture I can.

The Secret Mixture

Don't let the baking powder and corn starch combo throw you off - it creates a thin layer that pulls moisture away from the skin and helps form those tiny crunchy bubbles everyone loves. Just use a light coating, that's all you need.

Start With The Broiler

Using the broil function for a few minutes before switching to air fry works wonders - it copies the intense heat you'd get from a deep fryer and helps melt the fat under the skin for ultimate crunchiness.

Get Your Timing Right

I always make my sauce while the wings are cooking so it's nice and warm when they're done. This lets it coat every bit of the wings perfectly, and the heat from the freshly cooked wings keeps everything gorgeously melty.

Growing up, I watched my dad make old-school Buffalo wings that triggered every smoke detector and left the kitchen covered in grease. These air fryer wings give me that same amazing crunch and flavor without turning my kitchen into a disaster zone or making my house smell like a fast food joint for days.

Ways To Enjoy

You can serve these as your main dish with a simple salad on the side, or add them to your game day spread. I often make these alongside classic Buffalo wings for variety. They go great with ice cold beer or even a glass of crisp white wine for contrast.

Customization Options

Try adding some fresh lemon juice to the sauce for extra zing. Mix in Italian seasonings for a different taste. 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 Guidelines

If you somehow end up with extras, they heat up great in the air fryer at 375°F for about 3-4 minutes. Remember to use foil as the recipe suggests - this keeps your sauce from making a mess but still gives you that amazing reheated texture.

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Expert Advice

• Cut your wings into flats and drumettes before cooking so they cook more evenly
• Don't worry about the hot sauce making things too spicy - it just adds flavor that you'll miss if you leave it out
• For extra garlic punch, throw in a raw minced clove to the sauce after heating it

Since finding this method, I can't imagine making wings any other way. There's something really rewarding about getting that perfect crispy outside and juicy inside without dealing with a pot of hot oil. And that garlic parmesan combo just can't be beat - it's rich and satisfying but still has layers of flavor that basic wing sauces just don't deliver.

Frequently Asked Questions

→ Why soak wings in water with vinegar?

It cleans them well and may soften the meat a bit. You can skip this step if needed.

→ What’s the point of cornstarch and baking powder?

They help create super crunchy skin without deep frying.

→ Can these wings be prepped early?

They’re tastiest fresh, but leftovers can be reheated quickly in the air fryer using foil.

→ No air fryer? What now?

Bake at 425°F in the oven for 40-45 minutes and flip partway through.

→ How can I make them less spicy?

Leave out hot sauce and red pepper flakes for a milder version.