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Air Fryer Chicken Wings With Garlic Parmesan Dust

Annahita Carter
Air fryer chicken wings with garlic parmesan dust are crisped hot and fast, then tossed with melted butter and showered with a dry, cheesy garlic “dust” that sticks without turning into a heavy sauce.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 40 minutes
Course Dinner, Snack
Cuisine American
Servings 4 servings
Calories 520 kcal

Equipment

  • Air fryer
  • Paper towels
  • Large mixing bowl
  • Tongs
  • Measuring spoons
  • Microplane grater

Ingredients
  

For the wings

  • 2 lb chicken wings (drumettes + flats) tips removed (about 900 g)
  • 1 tsp fine salt (about 6 g)
  • 1/2 tsp black pepper
  • 1 tsp neutral oil (avocado, canola, or vegetable) (about 5 ml)
  • 1 tsp baking powder optional; aluminum-free if possible (about 4 g)

For the garlic Parmesan dust

  • 1/2 cup finely grated Parmesan (about 50 g; microplane is best)
  • 2 Tbsp unsalted butter melted (about 30 g)
  • 1 1/2 tsp garlic powder
  • 1 tsp dried parsley or 1 Tbsp chopped fresh parsley
  • 1/4 tsp red pepper flakes optional
  • 1/4 tsp black pepper extra

Instructions
 

  • Dry the wings aggressively: pat with paper towels until they stop looking wet. If you have extra time, air-dry on a plate in the fridge for about 10 minutes while you prep.
  • Season for crisp skin: in a big bowl, toss wings with salt, pepper, oil, and (optional) baking powder. If using baking powder, stick to the listed amount to avoid aftertaste.
  • Preheat the air fryer to 200°C / 400°F for 3 minutes.
  • Air fry in a single layer (don’t stack). Cook at 200°C / 400°F for 10 minutes.
  • Flip every wing, then cook 8–12 minutes more until deep golden with dry, blistered skin. Target at least 74°C / 165°F internal at the thickest part.
  • While the wings finish, make the dust: mix Parmesan, garlic powder, parsley, red pepper flakes (if using), and black pepper in a bowl.
  • Toss with butter first: move hot wings to a clean bowl, drizzle with melted butter, and toss until glossy.
  • Dust and toss again: sprinkle in the Parmesan mixture and toss until lightly coated. Add the dust in two rounds to prevent clumping.
  • Optional: re-crisp to set the coating by returning wings to the air fryer for 1–2 minutes, watching closely so the Parmesan doesn’t turn bitter.

Nutrition

Calories: 520kcalCarbohydrates: 3gProtein: 37gFat: 40gSaturated Fat: 12gCholesterol: 165mgSodium: 780mgPotassium: 420mgFiber: 0.5gSugar: 0.5gVitamin A: 450IUVitamin C: 1mgCalcium: 220mgIron: 2.2mg
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