These Garlic Parmesan Chicken Wings are cooked to crispy perfection and smothered in a quick made from scratch creamy garlic parmesan sauce. Air-fryer wings first get dry rubbed in a blend of spices and tossed in some cornstarch for a crispy crunchy exterior tossed in a buttery and garlicky creamy parmesan sauce finished with a dusting of extra parmesan and fresh parsley.
You’ll never want wings another way! This is probably the best and healthiest way to get extra crispy wings without frying them. A much healthier version except for the sauce but that just means there’s a good balance!
To kick things off, I like to arrange all the wings on a baking dish so that I can pat them dry and flip them easily to do both sides. Next is I combine all my dry rub spices- basically my go-to spice cabinet spices. If you don’t have some of the ones listed, try and use what you have and spices that you typically like and that would work well with BBQ flavours. Rub all the spices into the wings and toss them in a bit of cornstarch, just enough to get a light coating on each of the wings. The cornstarch is the secret ingredient that will crisp up that exterior so that it gets nice and crunchy and golden. I always add a touch of water to the air fryer for chicken to get a little steam going and help cook them juicy otherwise I find it a bit dry.
Now this sauce is garlic heavy, but once you mix it with some mayo and toss it in the wings it becomes more subtle. So if you taste the sauce before tossing in the wings you’ll get hit with a ton of garlic, trust me it gets better as it melts on top the hot wings. The sauce is super quick to cook, You can do it as your cooking the wings and just let it rest while all of the wings finish cooking. Its made with butter, a few spices, lots of garlic, a touch of sugar and water and the creaminess comes from the mayo. You need something to adhere to wings otherwise its just garlic butter. Its a bit oily at first but keep mixing it with the mayo, or add a bit more if its not coming together well enough until its a thick creamy white sauce.
Because my oven isn’t an air-fryer as well, I use my good old fashioned counter top machine so I have to do it in 2 batches. Which is totally fine. You can turn the oven on keep warm if your doing like me to keep the first round hot. If your just here for the garlic parm sauce that’s fine and you’ve opted to either oven bake or grill on the Q your wings the end results are very similar. Once all the wings are ready I add them all into a large mixing bowl and pour a little bit of sauce overtop at a time. Toss and add more sauce until you get them just the way you like it. I always save some sauce for extra dipping on the side. Because these are garlic parm wings, finish them off with extra shaved parmesan and some fresh parsley for a pop of colour. I added some raw veggies for a little bit of balance on the side. These wings are so good that they’ll be gone before you know it! They are 100% a crowd pleaser. This household was gathered around the plate until each and everyone last one was gone!
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