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Garlic Parmesan Chicken Wings

Dry rubbed crispy air fryer chicken wings tossed in a homemade creamy garlic parmesan sauce
Prep Time15 mins
Cook Time20 mins
Course: Appetizer
Cuisine: American
Keyword: air fryer, chicken wings, garlic parmesan
Servings: 4


  • air fryer


  • 2 1/2 lbs chicken wings
  • 1 tbsp smoked paprika
  • 1 tbsp chipotle chili powder
  • 1 tbsp dried oregano
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp mesquite seasoning
  • 2 tbsp cornstarch
  • 1/2 cup unsalted butter
  • 10 cloves garlic, minced
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp chili powder
  • 2 tbsp water
  • 1 tsp granulated sugar
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup mayonnaise
  • parsley to garnish


  • Pat dry the wings and line in a single layer on a tray.
  • Preheat the air fryer to 390 degrees F.
  • Combine the dry rub ingredients: paprika, chili powder, oregano, garlic powder, onion powder, salt, pepper and mesquite. Dust both sides of each wings in the rub. Toss the wings in a bit of cornstarch to get them cooking nice and crispy.
  • Pour a touch of water in the air fryer under the basket and spray the basket of the air fryer with a bit of cooking oil. Layer wings in a single layer and cook 10 minutes per side. Repeat until all the wings are cooked.
  • For the garlic parmesan sauce: In a saucepan combine butter with minced garlic cloves over medium heat. Once the butter is melted and begins to bubble add the oregano, thyme, salt, pepper and chili powder. Stir in the sugar, water and parmesan cheese until the cheese is all melted and well incorporated. The mixture should be a little thick. Remove from heat and combine with the mayonnaise.
  • Add the wings to a large shallow mixing bowl, pour the garlic parmesan sauce overtop and toss until well coated.
  • Serve immediately with chopped parsley and extra parmesan cheese.