Step 1: Season the Wings
Pat the chicken wings completely dry with paper towels.
In a large bowl, toss the wings with olive oil, paprika, garlic powder, onion powder, salt, black pepper, smoked paprika, and cayenne until evenly coated.
Step 2: Air Fry
Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
Arrange the wings in a single layer in the air fryer basket, leaving space between each wing.
Air fry for 10 minutes.
Flip the wings and cook for another 8–10 minutes, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Step 3: Make the Butter Garlic Sauce
While the wings cook, melt the butter in a small saucepan over medium-low heat.
Add the minced garlic and cook for 1–2 minutes, stirring constantly until fragrant.
Stir in the honey, hot sauce (if using), Italian seasoning, lemon juice, and red pepper flakes.
Remove from the heat and mix in the chopped parsley.
Step 4: Coat the Wings
Transfer the hot wings to a large bowl.
Pour the butter garlic sauce over the wings and toss until every wing is evenly coated.
Step 5: Serve
Garnish with extra parsley and serve immediately with ranch or blue cheese dressing, celery sticks, and carrot sticks if desired.
Tips
- Drying the wings thoroughly helps them become extra crispy.
- Don’t overcrowd the air fryer basket—cook in batches if needed.
- Add freshly grated Parmesan cheese after tossing the wings for a delicious garlic Parmesan version.
- Adjust the amount of chili flakes or hot sauce to make them as mild or spicy as you like.
- Leftover wings can be stored in the refrigerator for up to 3 days and reheated in the air fryer at 375°F (190°C) for 4–5 minutes.
Enjoy these crispy, buttery, garlic-packed wings—they’re guaranteed to disappear fast! 🍗🧄🧈
