I stopped ordering chicken wings at bars. I just can't do it anymore. Paying $18 for ten flabby, sad wings swimming in a puddle of separated grease is an insult. Deep frying at home is a massive hassle, and ovens take too long. Your air fryer is the perfect weapon for elite-level wings, provided you know the secret ingredient.

We are going to make garlic parmesan wings that are so shatteringly crispy, you'll think they came out of a vat of boiling peanut oil. And we're doing it in 10 minutes.

The Baking Powder Trick

You cannot skip this. Do not use baking soda; it will taste like aluminum. You must use baking powder. When you toss the wings in baking powder, it alters the pH level of the chicken skin, breaking down the peptide bonds. That sciency nonsense means the skin blisters and crisps up instantly under the intense heat of the air fryer. It's the greatest culinary cheat code of our generation.

The Build

  • 1 lb Chicken Wings: Split into flats and drumettes. PAT THEM DRY. I cannot stress this enough. Wet chicken steams; dry chicken fries.
  • 1 tbsp Baking Powder: The aluminum-free kind if you can find it.
  • 1 tsp Garlic Powder & Salt: For the base seasoning.
  • 3 tbsp Melted Butter: Unsalted.
  • 1/4 Cup Parmesan: Grated, not shredded.
  • 2 Cloves Fresh Garlic: Minced.

The 10-Minute Fry

  1. Take your aggressively dried wings and throw them in a large bowl. Sprinkle the baking powder, garlic powder, and salt over them. Toss them until they look slightly chalky. They should not be clumpy.
  2. Preheat your air fryer to 400°F (200°C) for a few minutes. Heat matters.
  3. Spray the basket lightly with oil. Place the wings in a single layer. Do not stack them. If they touch, they steam.
  4. Air fry for 5 minutes. Open the drawer, flip every single wing, and blast them for another 5 minutes. (Depending on the size of your wings, it might take 12 minutes total, but pull them when they look golden and crispy).
  5. While they fry, microwave the butter until melted. Stir in the minced fresh garlic.
  6. Take the blazing hot wings out of the basket. Throw them in a clean bowl. Pour the garlic butter over them, dump in the parmesan, and toss like a madman.

The cheese will melt slightly into the hot butter, creating a thick, savory paste that clings to the crispy skin. Grab a napkin. You're going to need it.