Garlic Parmesan Wings

These Garlic Parmesan Wings will have you licking your fingers and coming back for more. These wings are incredibly and come together easily. They’re made with roasted garlic and Parmigiano Reggiano so you KNOW the flavor is going to be off-the-charts good.

What stands out

These wings are suited to game day, or any day of the week for that matter! We find that when we air-fry chicken wings, the results are just perfection: they get that crispy skin we love but the meat is tender and juicy never dry. These are slathered with our creamy, dreamy, sauce that’s full of deep and sweet roasted garlic flavor and a cheesy Parmesan. You won’t be able to stop with these!

How to Prepare Garlic Parmesan Wings

First, preheat the oven to 400F (200C).

Now, take a whole head of garlic, cut off the top so that the garlic is exposed. Add a touch of oil and a pinch of salt and pepper. Wrap it in foil (or parchment paper) and bake at 400F (200C) for 35 to 40 minutes or until the garlic is caramelized and soft.

Let it cool, squeeze it out of its shell into a bowl and give it a mash or a stir. Set it aside.

Next, add the chicken wings to a big bowl and then season with salt and pepper. Now, add the oil.

Next, massage the wings well with clean hands and then add them to the preheated air-fryer basket (making sure you don’t overlap them).

Then air-fry at 380F (190C) for 25 minutes tossing them halfway through.

Five minutes before the wings are done, add the butter to a saucepan on low heat and let it melt.

Next, stir in the grated Parmesan and then squeeze the roasted garlic into the pot.

Now, add in the sour cream and stir. Once the sauce is creamy and smooth, take it off the heat.

Finally, pour the sauce on top of the hot wings, garnish with parsley and enjoy!

Kitchen tip

If you don’t have an air fryer you can bake these Garlic Parmesan Wings at 425F (220C) on a baking sheet. We like to place the wings on top of a wired rack so that the air circulates around it. Bake until crispy or fully cooked through. This should take approximately 45 minutes.

Swaps

1. Instead of sour cream, you can use cream cheese mayo or yogurt.
2. To make a dairy-free sauce use cashew cream or coconut cream instead of sour cream. We would also use nutritional yeast instead of Parmesan cheese in that case.
3. Make this recipe vegetarian by serving the sauce over buffalo cauliflower bites.

Serve it with

• Serve these Garlic Parmesan Wings with pub classics such as a Wedge SaladHealthy Coleslaw Recipe waffle fries, french fries or our Crispy Parmesan Potatoes.

Questions

CAn we make these Garlic Parmesan Wings in the oven?

If you don’t have an air fryer you can bake the wings at 425F (220C) on a mark baking sheet. We like to place the wings on top of a wire rack so that the air circulates around them. Bake for about 45 minutes until crispy and fully cooked. If you don’t have a wire rack, cook on a mark parchment paper -lined baking sheet, making sure to flip halfway through. They may not be as crispy but still delish!

Which air-fryer do you use?

We love this mark Air Fryer! If you have a different brand of air-fryer, check their cooking time and temperature recommendation for chicken because appliances may vary.

Can we make this sauce dairy-free?

Yes, you can make this sauce dairy-free by using cashew or coconut cream instead of sour cream and nutritional yeast instead of Parmesan. Let us know how it turns out!

can we make this recipe with a vegetarian protein?

We think this sauce would be with buffalo sauce cauliflower bites!

Ingredients

Makes 2 servings

• 2.5 lbs chicken wings, about 20 wings
• 2 tablespoons avocado oil, or any oil
• ½ teaspoon salt, to taste
• ½ teaspoon pepper, to taste
• 1 head garlic
• ¼ teaspoon oil
• pinch salt and pepper, to taste
• 4 tablespoons butter
• 1 cup Parmigiano Reggiano cheese, finely grated
• 3 tablespoons sour cream
• parsley for garnish

Equipment

• Air Fryer
• Nakiri Knife
• Cutting Board
• Parchment Paper
• Redmond Real Salt
• Mixing Bowls
• Medium Pot
• Measuring Cups + Spoons
• Baking Sheet

Method

1. Preheat the oven to 400F (200C)
2. Take a whole head of garlic, cut off the top so that the garlic is exposed. Add a touch of oil and a pinch of salt and pepper. Wrap it in foil (or parchment paper) and bake at 400F (200C) for 35 to 40 minutes or until the garlic is caramelized and soft.
3. Let it cool, squeeze it out of its shell into a bowl and give it a mash or a stir. Set it aside.
4. Now add the chicken wings to a big bowl and season with salt, pepper, and add the oil.
5. With clean hands, massage it really well and add the chicken wings to the air-fryer basket making sure you don’t overlap them.
6. You can absolutely do this in the oven too just look at our notes.
7. Air-fry at 380F (190C) for 25 minutes tossing them halfway through. (If the air-fryer has preheating instructions please preheat it for 5 minutes prior.)
8. Five minutes before the wings are done, add the butter to a saucepan on low heat and let it melt. Stir in the grated Parmesan and squeeze in the roasted garlic.
9. Add in the sour cream and and stir. Once the sauce is creamy and smooth, take it off the heat. Pour on top of the hot wings, garnish with parsley and enjoy!