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Air Fryer Wingstop Garlic Parmesan Wings

Air Fryer Wingstop Garlic Parmesan Wings - recipe card
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Crispy, golden air-fried chicken wings tossed in a rich, buttery garlic Parmesan sauce that clings to every bite. This copycat recipe delivers the signature Wingstop flavor with a fraction of the oil, yielding juicy meat and shatteringly crisp skin.

Ingredients

Scale
  • 2 lb (about 12) chicken wing sections (drumettes and flats)
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/4 tsp freshly ground black pepper
  • 3 tbsp unsalted butter, melted
  • 2 tsp minced garlic (about 2 cloves)
  • 1/2 cup finely grated Parmesan cheese, divided
  • 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions

  1. Pat the chicken wings completely dry with paper towels. Removing as much moisture as possible is essential for getting crispy skin in the air fryer — moisture creates steam, which prevents browning.
  2. In a large bowl, combine the baking powder, kosher salt, garlic powder, and black pepper. Add the chicken wings and toss thoroughly to coat every piece evenly. The baking powder raises the pH of the skin, promoting browning and crispiness.
  3. Preheat the air fryer to 380°F (193°C) for 5 minutes. Preheating ensures the wings start cooking immediately, which helps render fat and crisp the skin.
  4. Arrange the wings in a single layer in the air fryer basket, leaving space between each piece so hot air can circulate. Work in batches if necessary — overcrowding will steam the wings and make them soggy.
  5. Air fry at 380°F (193°C) for 20 minutes, flipping the wings halfway through with tongs. The wings should be golden brown and the skin should feel dry and crispy to the touch.
  6. Increase the air fryer temperature to 400°F (204°C) and cook for an additional 5–8 minutes, shaking the basket halfway through, until the skin is deep golden and very crisp. This high-heat blast renders extra fat and adds crunch.
  7. While the wings cook, prepare the garlic Parmesan sauce. In a small saucepan over medium-low heat, melt the butter with the minced garlic, stirring frequently. Cook for 1–2 minutes until the garlic is fragrant but not browned — toasted garlic can turn bitter. Remove from heat and set aside.
  8. Transfer the cooked wings to a large mixing bowl. Pour the garlic butter over the wings and toss to coat evenly. No need to dry them first — the butter will absorb into the crispy skin.
  9. Add 1/4 cup of the grated Parmesan cheese and toss again until the cheese clings to the buttery wings. Taste one wing and season with additional salt if needed (parmesan and baking powder add saltiness, so be cautious).
  10. Transfer the wings to a serving platter. Sprinkle with the remaining 1/4 cup Parmesan and the chopped parsley for a bright finish. Serve immediately while the skin is at peak crispness.

Notes

Storage: Refrigerate leftover wings in an airtight container for up to 3 days. Freeze un-sauced wings for up to 3 months. To reheat, place wings in an air fryer at 375°F (190°C) for 5–7 minutes until hot and crispy. Microwave is not recommended as it makes the skin soggy. The sauce is best made fresh, but it can be refrigerated for up to a week.

Nutrition

Keywords: air fryer wings, garlic parmesan wings, wingstop copycat, chicken wings, crispy air fryer, game day appetizer, keto friendly wings, easy wing recipe, parmesan garlic sauce, air fried chicken, party food, wing recipe

Find it online: https://copycatkitchenco.com/air-fryer-wingstop-garlic-parmesan-wings/