Crispy Air Fryer Chicken Wings
These are the BEST crispy air fryer chicken wings! Fresh chicken wings are coated in an Italian flavored dry rub with a secret ingredient. Finished off with a garlic butter sauce and parmesan cheese, these wings are great for game day!
Ingredients
- 4-5 pounds whole chicken wings
- 1 Tablespoon garlic powder
- 2 Tablespoons Italian seasoning
- 2 Tablespoons grated parmesan cheese plus extra for serving
- 1 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 stick salted butter
- 2 Tablespoons minced garlic
Instructions
- Use a sharp knife to apply pressure between the two different joints in the whole wings to easily slice through and separate them. You should then have three pieces, the drumette, wingette and wing tip. If the knife doesn't go through easily, reposition it and try again.
- Discard the wing tips and pat the drumettes and wingettes as dry as possible with paper towels to help remove any excess moisture.
- In a small bowl, add the garlic powder, Italian seasoning, parmesan cheese, kosher salt and baking powder. Mix until everything is well combined.
- In a large bowl, toss the drumettes and wingettes with the dry rub mixture until all of the chicken pieces are evenly coated and no seasoning is left at the bottom of the bowl.
- Working in batches, air fry the chicken in a single layer at 400˚ for 10 minutes. Flip the wing pieces over and air fry for an additional 8-10 minutes. The chicken should be a deep golden brown color and cooked to an internal temperature of 165˚ when checked with a kitchen thermometer.
- While the wings are cooking, melt the butter in a small skillet over medium low heat. Add the garlic and let the mixture simmer for 1-2 minutes until it becomes fragrant.
- When all the wings have been cooked, toss them in a large bowl with the garlic butter and sprinkle with extra parmesan cheese before serving.
Notes
- Total cooking times will vary based on air fryer sizes. Make sure to place wing pieces in an even layer and don't over crowd so they cook evenly.
- 4-5 pounds of chicken wings will yield approximately 28 total pieces of a combination of drumettes and wingettes.
- To cook these wings in the oven, place the seasoned and dried wings in a single layer on baking sheet lined with parchment paper or foil. Cook at 425˚ oven for 25-35 minutes until browned and cooked through.
Substitutions and Variations
- Hot Wings - Omit the Italian seasoning and parmesan cheese from the dry rub and add 1 tablespoon onion powder and ½ teaspoon cayenne pepper to the garlic powder and baking powder. After air frying the chicken wings, toss the wings in your favorite buffalo sauce and serve with carrot sticks, celery sticks and blue cheese dressing.
- Barbecue Wings - Omit the Italian seasoning and parmesan cheese from the dry rub and add 1 tablespoon onion powder and 1 tablespoon of chili powder to the garlic powder and baking powder. After air frying the chicken wings, toss the wings in your favorite barbecue sauce and serve with ranch dressing.
Make Ahead and Storage Instructions
Leftover wings will keep for 3-5 days in an airtight container in the refrigerator and can be reheated in a microwave, an air fryer or in the oven.Nutrition
Serving: 4wing piecesCalories: 389kcalCarbohydrates: 3gProtein: 23gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 126mgSodium: 653mgPotassium: 233mgFiber: 1gSugar: 0.1gVitamin A: 565IUVitamin C: 2mgCalcium: 142mgIron: 2mg
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