Name: Alfredo Chicken Wings
Prep time: 10 min
Cook time: PT-488128H47M43S
Total time: PT-488128H47M43S
Cuisine: American‑Italian fusion
Ingredients: 3 lbs (≈1.36 kg) chicken wings (flats and drums); Salt & pepper, to taste; 1‑2 tbsp olive oil (or avocado oil for air fryer recipe); ¼–½ cup unsalted butter; 2 cups heavy cream (or half‑and‑half)—adjust by recipe; 1–2 tbsp minced garlic (roasted garlic optional); 1¼–2 cups grated Parmesan cheese; ½ tsp Italian seasoning (optional); Pinch chili flakes (optional); Fresh parsley or chives, chopped, for garnish

Jump to Recipe·Leave a Review

Crispy chicken wings drenched in a rich, creamy Alfredo sauce—garlicky, cheesy, and utterly indulgent. This recipe brings together the comfort of Alfredo pasta and the irresistible crunch of wings for a dish that feels both decadent and satisfying. Alfredo Chicken Wings

Why You’ll Love This Recipe

I love how these wings balance crispy, golden skin with a silky Alfredo coating that clings to every bite. The garlic and Parmesan make the sauce deeply flavorful, while a hint of Italian seasoning or chili flakes adds just the right kick. I also like that I can choose between oven-baked or air-fried wings depending on how much time I have. Whether I serve them as an appetizer, snack, or even a main dish, they never fail to impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lbs (≈1.36 kg) chicken wings (flats and drums)
Salt & pepper, to taste
1-2 tbsp olive oil (or avocado oil for air fryer recipe)
¼–½ cup unsalted butter
2 cups heavy cream (or half-and-half)
1–2 tbsp minced garlic (roasted garlic optional)
1¼–2 cups grated Parmesan cheese
½ tsp Italian seasoning (optional)
Pinch chili flakes (optional)
Fresh parsley or chives, chopped, for garnish

Directions

I preheat the oven to 375 °F (190 °C)—or 400 °F (200 °C) if I’m roasting garlic or using the air fryer.
I toss the wings with oil, salt, and pepper, then bake them on a sheet or wire rack until golden and cooked through, about 45 minutes to 1 hour, flipping halfway. (For air frying, I cook at 380 °F for about 25 minutes.)
If I’m using roasted garlic, I roast a whole head at 400 °F for 35–40 minutes until soft, then mash it.
In a saucepan over medium-low heat, I melt butter and sauté garlic (including roasted garlic if I prepared it) until fragrant.
I pour in the heavy cream and let it come to a gentle simmer.
I whisk in Parmesan cheese gradually until it melts and the sauce thickens.
I stir in Italian seasoning or chili flakes if I want extra flavor, and season to taste.
I transfer the wings to a bowl, pour the Alfredo sauce over, and toss until fully coated.
I garnish with chopped parsley or chives and serve immediately.

Servings and timing

This recipe makes about 4–6 servings, with each serving being 6–8 wings depending on size.

Prep time: 10 minutes (plus optional garlic roasting)
Cook time: 45–60 minutes in the oven or 25 minutes in the air fryer
Total time: 55–70 minutes

Variations

I sometimes dry-brine the wings overnight with salt to make them even crispier, though it’s optional. For a deeper flavor, I like roasting the garlic before mixing it into the sauce. If I want something lighter, I use half-and-half instead of heavy cream. A pinch of chili flakes can turn this into a slightly spicy Alfredo wing dish. I also save extra sauce to drizzle over steamed vegetables like broccoli.

storage/reheating

I store leftover Alfredo wings in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in the oven or air fryer at 350 °F until warmed through, which helps maintain their crispiness. If the sauce thickens too much, I loosen it with a splash of cream or milk when reheating.

FAQs

Can I make these wings ahead of time?

Yes, I often bake or air-fry the wings in advance, then prepare the Alfredo sauce right before serving. Tossing them together fresh keeps the texture best.

Can I use boneless chicken instead of wings?

I sometimes swap wings for boneless chicken thighs or tenders. The cooking time may be shorter, but the Alfredo coating works just as well.

What’s the best way to get extra crispy wings?

I like to pat the wings very dry before cooking and sometimes dry-brine them overnight. Using a wire rack in the oven or an air fryer also helps render the skin for extra crispiness.

Can I make the sauce lighter?

Yes, I sometimes use half-and-half instead of heavy cream. The sauce won’t be as rich but still tastes creamy and delicious.

How do I keep the sauce from clumping?

I add Parmesan cheese gradually while whisking and keep the heat low to prevent curdling. Freshly grated Parmesan melts more smoothly than pre-shredded cheese.

Conclusion

These Alfredo chicken wings are one of my favorite comfort food recipes. I love how they combine the richness of Alfredo sauce with the crispiness of perfectly cooked wings. Whether I serve them as a game-day snack or a decadent appetizer, they always disappear fast. This recipe is flexible, indulgent, and sure to become a go-to whenever I want something truly satisfying.