Name: Garlic Butter Air Fryer Chicken Wings
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 2 lbs chicken wings, split into drumettes and flats; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp smoked paprika; 1 tsp garlic powder; 4 tbsp unsalted butter; 3 cloves garlic, minced; 2 tbsp fresh parsley, finely chopped; Cooking spray (for air fryer basket)

Savor the irresistible flavor of Garlic Butter Air Fryer Chicken Wings, crispy on the outside, juicy inside. This easy-to-make recipe combines rich garlic butter with perfectly seasoned wings, cooked to golden perfection in the air fryer for a quick, delicious meal or appetizer that everyone will love.

Why You’ll Love This Recipe

These Garlic Butter Air Fryer Chicken Wings are a game-changer for wing lovers! The air fryer delivers a crispy texture without the mess of deep frying, while the garlic butter sauce infuses every bite with savory, buttery goodness. Perfect for game days, family dinners, or casual gatherings, this recipe is quick, requiring minimal prep and cook time. It’s versatile, allowing for spice adjustments to suit any palate, and the ingredients are simple, likely already in your pantry. Whether you’re a beginner or a seasoned cook, these wings are foolproof and guaranteed to impress your guests with their restaurant-quality flavor.

Recipe Tips and Tricks

Pat Wings Dry: Ensure wings are thoroughly dried with paper towels before seasoning to achieve maximum crispiness.
Don’t Overcrowd: Arrange wings in a single layer in the air fryer basket to allow proper air circulation for even cooking.
Shake the Basket: Halfway through cooking, shake the basket or flip the wings to ensure all sides crisp up evenly.
Melt Butter Properly: Melt butter over low heat to avoid burning, and stir in garlic at the end to preserve its flavor.
Taste and Adjust: Sample the garlic butter sauce before tossing with wings and adjust salt or spices as needed.
Use a Thermometer: Check that the internal temperature of the wings reaches 165°F for safe consumption.
Serve Immediately: For the best texture, toss wings in sauce and serve hot to maintain crispiness.

Yield: 4 servings

Garlic Butter Air Fryer Chicken Wings

Crispy Garlic Butter Air Fryer Chicken Wings are juicy, flavorful, and easy to make, perfect for any occasion.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

2 lbs chicken wings, split into drumettes and flats
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
4 tbsp unsalted butter
3 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
Cooking spray (for air fryer basket)

Instructions

Prepare the Wings: Pat chicken wings dry with paper towels to remove excess moisture, ensuring crispy results.
Season the Wings: In a large bowl, toss wings with salt, pepper, smoked paprika, and garlic powder until evenly coated.
Preheat Air Fryer: Set your air fryer to 400°F and preheat for 3 minutes for optimal cooking temperature.
Arrange Wings: Lightly spray the air fryer basket with cooking spray. Place wings in a single layer, avoiding overcrowding.
Cook Wings: Air fry wings for 18-20 minutes, shaking the basket or flipping wings halfway for even crispiness.
Check Doneness: Ensure wings reach an internal temperature of 165°F and are golden brown and crispy.
Melt Butter: In a small saucepan, melt butter over low heat, then stir in minced garlic, cooking for 1 minute.
Make Sauce: Remove butter from heat, add chopped parsley, and stir to combine for a fragrant garlic butter sauce.
Toss Wings: Transfer cooked wings to a large bowl, pour garlic butter sauce over them, and toss to coat evenly.
Serve Hot: Garnish with extra parsley if desired, and serve immediately with your favorite dipping sauce or sides.

Notes

For extra crispy wings, increase air fryer temperature to 410°F for the last 2 minutes, but watch closely to avoid burning.
Adjust garlic quantity to taste; more garlic intensifies flavor, while less keeps it subtle.
Pair with ranch or blue cheese dressing for a classic wing experience.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 876Total Fat 68gSaturated Fat 27gTrans Fat 1gUnsaturated Fat 36gCholesterol 222mgSodium 1236mgCarbohydrates 25gFiber 1gSugar 1gProtein 40g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Wings: Opt for fresh or fully thawed wings for even cooking; split into drumettes and flats for easier eating.
Butter: Unsalted butter allows better control over the dish’s saltiness; use high-quality butter for richer flavor.
Garlic: Freshly minced garlic provides the best aroma and taste; avoid pre-minced for maximum freshness.
Paprika: Smoked paprika adds a subtle smokiness, but regular paprika works for a milder flavor profile.
Garlic Powder: Enhances the garlic flavor without overpowering; ensure it’s fresh for optimal taste.
Salt and Pepper: Use kosher salt for even seasoning and freshly ground pepper for a bold kick.
Parsley: Fresh parsley adds a vibrant color and slight herbaceous note; chop finely for even distribution.

Variations and Substitutions

For a spicy kick, add 1-2 teaspoons of hot sauce or cayenne pepper to the garlic butter sauce. Substitute olive oil for butter for a lighter option, though it may alter the richness. For a tangy twist, mix in a tablespoon of lemon juice or vinegar. If you’re avoiding gluten, ensure all spices are gluten-free. For a dairy-free version, use plant-based butter and verify it melts well for coating. Experiment with herbs like rosemary or thyme instead of parsley for a different flavor profile. If you don’t have an air fryer, bake wings at 400°F for 40-45 minutes, flipping halfway.

Storage Options

Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5-7 minutes to restore crispiness. For longer storage, freeze cooked wings in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating. Avoid microwaving, as it can make the wings soggy. If storing sauce separately, keep it refrigerated for up to 5 days and reheat gently before tossing with wings.