The Best Buffalo Garlic Parmesan Wings You'll Ever Taste

Ingredients

• 2 lb Chicken Wings (about 20 small wings, tips trimmed)
• 1 Tbsp Olive Oil (extra‑virgin preferred)
• 1 tsp Black Pepper (freshly ground)
• 2 Tbsp Frank's RedHot Buffalo Seasoning (contains salt; adjust if desired)
• 1 tsp Baking Powder (helps crisp the skin)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 1 Tbsp Brown Sugar (lightly packed)
• 1 Tbsp Hot Honey (or regular honey plus a dash of hot sauce)
• 2 Tbsp Smoked Hot Sauce (regular hot sauce works if smoked not available)
• 2 cloves Garlic (minced)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 spray Cooking Spray (for air‑fryer basket)

Instructions

1. Season the Wings

   Pat the chicken wings dry, then drizzle with olive oil. Sprinkle black pepper, Frank's Buffalo seasoning, and baking powder. Toss with your hands until evenly coated.

   Time: PT5M

2. Melt Butter and Add Sweeteners

   In a small saucepan over medium heat, melt the butter. Stir in brown sugar, hot honey, and smoked hot sauce. Whisk continuously until the mixture is smooth and the sugar has dissolved.

   Time: PT3M

   Temperature: Medium heat

3. Emulsify the Sauce

   Remove the pan from heat. Transfer the hot mixture to a blender (or use a stick blender) and pulse for a few seconds until the sauce becomes glossy and slightly thickened.

   Time: PT1M

4. Add Garlic and Parmesan

   Return the blended sauce to the saucepan, lower to low heat, and whisk in the minced garlic and grated Parmesan. Let it simmer for about 1 minute until it bubbles and the cheese melts.

   Time: PT1M

   Temperature: Low heat

5. Preheat Air Fryer

   Spray the air‑fryer basket lightly with cooking spray. Set the air fryer to 400°F (200°C) and preheat for 5 minutes.

   Time: PT5M

   Temperature: 400°F

6. Air‑Fry the Wings

   Arrange the seasoned wings in a single layer in the basket (do not overcrowd). Cook for 22‑24 minutes, flipping the wings halfway through at the 12‑minute mark.

   Time: PT24M

   Temperature: 400°F

7. Toss Wings in Sauce

   Transfer the cooked wings to a large bowl. Pour the garlic‑Parmesan buffalo sauce over the wings and toss until every piece is evenly coated.

   Time: PT2M

8. Serve

   Plate the wings, optionally garnish with extra grated Parmesan or chopped parsley, and serve immediately while hot and crispy.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

28 g

Carbohydrates

12 g

Fat

30 g

Fiber

0 g

Ingredient Substitutions

• Instead of Chicken Wings: Chicken drumettes
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Black Pepper: white pepper
• Instead of Frank's RedHot Buffalo Seasoning: store‑bought buffalo wing seasoning
• Instead of Baking Powder: baking soda (use half amount)
• Instead of Unsalted Butter: margarine
• Instead of Brown Sugar: white sugar with a pinch of molasses
• Instead of Hot Honey: regular honey, maple syrup with chili flakes
• Instead of Smoked Hot Sauce: regular hot sauce, Frank's RedHot Original
• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Cooking Spray: light oil brush

Equipment Needed

• Air Fryer
• Mixing Bowl
• Small Saucepan
• Whisk
• Blender or Stick Blender
• Measuring Spoons
• Tongs
• Cutting Board
• Serving Plate or Bowl

Critical Steps — Do Not Skip

• Evenly coating the wings with oil and seasoning
• Emulsifying the butter‑hot sauce mixture to prevent separation
• Adding garlic and Parmesan at low heat to avoid burning
• Flipping the wings halfway through air‑frying for uniform crispness
• Tossing the hot wings quickly with the sauce to ensure full coverage

Chef Tips from the Video

• Baking powder raises the pH of the skin, helping it become extra crunchy
• Hot honey adds a subtle sweet heat that balances the buffalo spice
• If you like extra garlic punch, add a second clove during the simmer step

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 5‑7 minutes to regain crispness.

Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a freezer bag. Up to 2 months. Reheat directly from frozen in the air fryer at 375°F for 10‑12 minutes.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the buffalo‑garlic‑Parmesan sauce up to 24 hours ahead and store refrigerated; re‑whisk before tossing
• Season the wings and keep them in a sealed bag in the fridge; air‑fry just before serving

Frequently Asked Questions