These copycat Wingstop garlic parmesan wings are crispy, golden chicken wings coated in buttery garlic and plenty of parmesan cheese. They're made in the air fryer, so there's no deep frying.
Wings and pizza are a regular Friday night thing at my house, and these show up a lot. I make them for game days too.
Quick Summary
- Crispy wings made in the air fryer, no deep frying needed.
- A quick garlic butter sauce that comes together in a small saucepan.
- Why I use canned parmesan instead of freshly grated.
- Ready in 55 minutes and serves 4 as a main dish or 8 as an appetizer.
Jump to:
Key Ingredients
- Chicken wings: bone-in wings crisp up beautifully in the air fryer and hold onto sauce well.
- Grated Parmesan Cheese (canned): gives the wings a salty, nutty flavor and helps the sauce stick.
- Minced garlic: infuses the butter with fresh, bold garlic flavor.
- Salted butter: acts as the base of the sauce and coats the wings so the cheese sticks.
Ingredient Substitutions
- Boneless chicken instead of wings for a less messy finger food option.
- Garlic powder instead of fresh garlic.
- Asiago cheese instead of grated parmesan for a different cheese flavor.
Recipe Variations
- Spicy Garlic Parmesan Wings: add red pepper flakes or a dash of hot sauce to the butter.
- Lemon Garlic Parmesan Wings: stir a tablespoon of lemon juice or zest into the sauce.
- Buffalo Parmesan Wings: mix buffalo sauce with the garlic butter for a tangy version.
Tips
- Don't overcrowd the air fryer. Cook in batches if needed to keep the wings crispy.
- Use canned grated parmesan. Freshly grated parmesan will melt.
- Toss with the sauce immediately after cooking while the wings are still hot so the cheese sticks well.
Storage and Reheating
Store leftover Wingstop garlic parmesan wings in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer at 350°F for 5-7 minutes to bring back the crispiness. Avoid microwaving if you want to keep the texture.
Serve With...
I like to serve them alongside my Homemade Ranch Dressing or blue cheese for dipping.
You May Be Wondering
Wingstop describes theirs as savory garlic and buttery parmesan. For my Wingstop garlic parmesan wings, I use salted butter, minced garlic, and canned grated parmesan, tossed with air fryer wings.
Mine are tossed in the garlic butter sauce first, and then sprinkled with parmesan. The butter helps the cheese stick, so you get a saucy wing with a cheesy coating.
No. The sauce is just butter, garlic and parmesan. If you want some heat, try the spicy variation above.
As a main dish, each serving is about 763 calories. As an appetizer, it's about 381 calories per serving.
More Crowd-Pleasing Appetizers
Here are a few more wings and party bites I love making:
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Air Fryer Parmesan Garlic Wings
Equipment
- Saucepan
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 pound chicken wings
- 1 cup grated parmesan cheese
- 4 tablespoons minced garlic
- ¼ cup salted butter
Instructions
For the wings
- Arrange the wing portions in the air fryer basket on a rack. Set heat for 30 minutes at 360 degrees.
- Remove basket from air fryer and turn wings over. Return basket to the air fryer, turn the heat to 390 degrees, and cook for 15 minutes more, or until wings are crispy.
For the sauce
- In a small saucepan melt the butter on medium heat.
- Stir in the minced garlic and cook on low for 2 minutes.
- Add the wings to a large bowl, pour in the garlic butter sauce, and toss the wings until coated.
- Sprinkle in grated parmesan and toss well.
Comments
No Comments