Ingredients
Method
- Pat the chicken wings completely dry with paper towels until no visible moisture remains.
- Place the wings in a large bowl and add the olive oil, garlic powder, Italian seasoning, paprika, salt, and black pepper, then toss until the wings are evenly coated.
- Sprinkle the grated parmesan cheese over the wings in 2 to 3 additions, tossing between each addition until all wings are evenly coated in a light parmesan crust.
- If needed, preheat the air fryer to 380°F.
- Lightly spray the air fryer basket with cooking spray, then arrange the wings in a single layer in the basket, leaving space between each piece.
- Air fry the wings at 380°F for 10 minutes.
- Flip each wing using tongs, then continue air frying at 380°F for 10 to 12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F.
- For extra crispiness, increase the air fryer temperature to 400°F and cook for an additional 2 to 3 minutes, watching closely so the parmesan does not burn.
- Remove the wings from the air fryer and let them rest for 1 to 2 minutes to allow the parmesan crust to set before serving.
Notes
- For even crispier wings, chill the seasoned and parmesan coated wings on a baking sheet in the refrigerator for up to 24 hours before air frying.
- Do not overcrowd the air fryer basket; cook in batches if needed so the hot air can circulate and crisp the wings evenly.
- Use finely grated parmesan rather than shredded so it adheres better and forms a more even crust.
- Toss the wings gently with the parmesan to keep the coating from clumping or falling off.
- Do not overcrowd the air fryer basket; cook in batches if needed so the hot air can circulate and crisp the wings evenly.
- Use finely grated parmesan rather than shredded so it adheres better and forms a more even crust.
- Toss the wings gently with the parmesan to keep the coating from clumping or falling off.