Garlic Parmesan Herb Dry-Rubbed Chicken Wings

 

Garlic Parmesan Herb Dry-Rubbed Chicken Wings

These wings are everything a flavor-chaser dreams of: crispy, juicy, herby, cheesy, and just a little addictive. What makes them next-level isn’t just the seasoning—it’s the method. We layer flavor and texture through a three-step process: marinate, roast, air fry. The result? Shatter-crisp skin, juicy centers, and a Parmesan herb dry rub that clings to every bite.

Perfect for game day, dinner parties, or just feeding your inner wing fiend on a random Tuesday night.

Ingredients

For the Marinade:

• 2 lbs chicken wings, split into flats and drums

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp dried oregano

• ½ tsp dried basil

For the Dry Rub:

• ¼ cup finely grated Parmesan (the powdery kind works best)

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried thyme

• ½ tsp dried parsley

• ½ tsp smoked paprika

• ¼ tsp salt (adjust to taste)

• ¼ tsp black pepper

• Optional: pinch of red pepper flakes

Instructions

1. Marinate for Deep Flavor
Combine wings, garlic, olive oil, lemon juice, salt, pepper, oregano, and basil in a bowl or resealable bag. Toss to coat thoroughly. Cover and refrigerate for at least 2 hours—overnight is ideal for max flavor.

2. Roast for Juiciness
Preheat oven to 400°F (200°C). Line a baking sheet with foil and top with a wire rack. Arrange wings in a single layer. Roast for 25–30 minutes, flipping halfway through, until fully cooked but not yet crispy.

3. Air Fry for Crisp Perfection
Transfer wings to an air fryer basket in a single layer (work in batches). Air fry at 400°F for 5–7 minutes until golden and crisp. (Our favorite air fryer makes this step mess-free and easy.)

4. Toss in Dry Rub
Mix all dry rub ingredients in a large bowl. Add hot wings and toss well to coat every surface with herby, cheesy goodness.

5. Serve Immediately
Pile onto a platter. Sprinkle with extra Parm or fresh herbs if you’re feeling fancy. Serve with lemon wedges.

Pro Tip

No air fryer? Just roast for 40–45 minutes total, flipping once. The skin won’t be quite as crisp, but it’ll still bring the flavor.

Why It Works

The marinade infuses the wings with garlic and citrusy backbone. Roasting gently cooks them through without drying, and air frying gives that coveted crunch. The dry rub clings to hot skin like seasoning armor—no messy sauces needed.

This is your go-to when you want wings that deliver boldness without deep-frying drama.

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