I made these on a Tuesday because I was craving wings and had zero interest in heating up a big oven or dealing with a pot of hot oil. One batch later, I was standing over the sink eating them straight from the bowl. That’s basically the whole review.
The thing about making wings in an air fryer toaster oven combo is that the convection fan does exactly what a deep fryer does to skin — it blasts out the moisture fast, so you get genuine crunch without any frying. The baking powder trick is something I picked up from a food science rabbit hole a few years back. It changes the pH of the skin slightly, which helps it brown and crisp up better. You’d never guess it was in there, but you’d definitely notice if you left it out.
The garlic parmesan sauce here is simple on purpose. Butter, fresh garlic, good Parmesan, a little lemon. That’s it. I’ve tried fancier versions with herbs de Provence and whatnot, and honestly this one keeps winning. The lemon juice is small but important — it cuts through the richness just enough.
If you’re cooking for a crowd, you’ll want a good air fryer basket or rack that fits your specific oven, since airflow underneath the wings is what makes the bottoms crispy too. Most toaster ovens come with one, but aftermarket racks are cheap and sometimes better. Worth checking before you start.
Air Fryer Toaster Oven Chicken Wings with Garlic Parmesan
Crispy, golden chicken wings made entirely in your air fryer toaster oven — no deep frying, no mess. Tossed in a savory garlic parmesan butter sauce, they come out shatteringly crispy on the outside and juicy inside.
Ingredients
Wings
Garlic Parmesan Sauce
Instructions
Prep the Wings
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Pat your wings very dry with paper towels. I mean really dry — this matters more than almost anything else for getting crispy skin.
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In a large bowl, toss the wings with the baking powder, salt, pepper, garlic powder, and smoked paprika until everything is evenly coated. The baking powder sounds weird, but trust it.
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If you have time, let them sit uncovered in the fridge for 30 minutes to an hour. Totally optional, but the skin gets even drier and crispier. If it's a weeknight and you don't have time, skip it — they're still great.
Air Fry the Wings
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Preheat your air fryer toaster oven to 400°F on the air fry setting. Give it a full 3-5 minutes to heat up.
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Arrange the wings in a single layer on the air fryer basket or rack. Don't crowd them. If your oven is smaller, do two batches — it's worth it.
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Air fry for 12 minutes, then flip each wing. Cook another 10-12 minutes until the skin is deep golden and visibly crispy. The internal temperature should hit 165°F.
Make the Sauce and Finish
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While the wings are in their final few minutes, melt the butter in a small saucepan over low heat. Add the minced garlic and cook for about 60 seconds until fragrant — just enough to take the raw edge off.
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Pull the wings out and immediately toss them in a large bowl with the warm garlic butter. Add the Parmesan, parsley, lemon juice, and red pepper flakes if you're using them.
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Toss well and serve right away. Parmesan gets a little clumpy as it cools, which honestly I don't mind at all, but they're best eaten immediately.
Notes
Baking powder is not the same as baking soda — don't swap them. Aluminum-free baking powder (like Bob's Red Mill) is best here so you don't get any metallic taste. For extra crispy wings, after the first 12 minutes of cooking, you can crank the oven to 425°F for the last few minutes. Works great. Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 375°F air fry setting for about 5-6 minutes to bring the crispiness back. Reheated wings from an air fryer are genuinely good, which is not something I can say for most foods.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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