Perfectly crispy Air Fryer Chicken Wings deliver deep-fried texture with minimal oil and mess. The hot circulating air creates a shatteringly crisp skin while keeping the meat juicy inside. These wings are fast, customizable, and so good you might skip takeout forever.
Nothing beats a great Air Fryer Chicken Wings. Whether you're a fan of Chicken Recipes or want to try something from our Chicken Breast Recipes selection, keep scrolling!
Why You’ll Love This Air Fryer Chicken Wings
- No-fry crispiness: Achieve shatteringly crisp skin with just a spoonful of oil.
- Fast & hands-off: Ready in under 30 minutes, perfect for busy nights.
- Healthier indulgence: Cuts fat and calories without sacrificing flavor or texture.
- Endlessly customizable: A blank canvas for buffalo, soy-honey, dry rubs, and more.
Ingredients & Tools
- 900 g chicken wings, split into drumettes and flats, pat dry
- 1 tbsp baking powder (not soda!)
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 1/2 tsp paprika (optional, for color)
- 1 tbsp olive oil or avocado oil
- 120 ml buffalo sauce or sauce of choice (for tossing after cooking)
Tools: Air fryer, mixing bowl, kitchen tongs, instant-read thermometer
Notes: Baking powder is the secret for crispiness—it’s alkaline and helps break down proteins on the skin. You won’t taste it, but you’ll notice the texture difference.
Nutrition (per serving)
| Calories: | 280 kcal |
| Protein: | 23 g |
| Fat: | 18 g |
| Carbs: | 2 g |
| Fiber: | 0 g |
Serves: 3-4 | Prep Time: 5 minutes | Cook Time: 22-25 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Dry those wings thoroughly. This is the single most important step for crispy skin. Use paper towels and really pat them dry—any surface moisture will steam the skin instead of letting it crisp up. It feels fussy, but it makes all the difference.
- Why baking powder and not baking soda? Baking powder is less alkaline and contains cornstarch, which helps with browning without leaving a metallic, soapy taste that baking soda can sometimes impart. Double-check your container!
- Don’t overcrowd the air fryer basket. The hot air needs space to circulate around each wing. If the pieces are piled on top of each other, they’ll steam and become soggy. Cook in batches if your air fryer is on the smaller side.
- Sauce after cooking, not before. If you add a wet sauce before air frying, it will burn and create a sticky, bitter coating. Cook the wings plain and crispy first, then toss them in your sauce while they’re still piping hot from the fryer.
How to Make Air Fryer Chicken Wings
Step 1: Start by prepping your wings. If you bought whole wings, you’ll want to separate them into drumettes and flats. Pat them completely dry with paper towels—I mean, really get in there. Any moisture is the enemy of crispiness. Place the dried wings in a large mixing bowl.
Step 2: In a small bowl, whisk together the baking powder, kosher salt, black pepper, garlic powder, and paprika. The baking powder is our not-so-secret weapon for that shatteringly crisp skin. Sprinkle this dry mixture over the wings, then drizzle with the tablespoon of oil. Toss everything together with your hands or tongs until every wing piece is evenly and lightly coated. You’ll notice the coating feels a bit pasty—that’s exactly what you want.
Step 3: Preheat your air fryer to 200°C (400°F) for about 3 minutes. While it’s heating, arrange the wings in a single layer in the air fryer basket. Make sure they aren’t touching or overlapping too much—they need their personal space for the hot air to work its magic. You might need to cook in two batches depending on your air fryer’s size.
Step 4: Air fry the wings for 12 minutes. After this first round, you’ll notice they’re starting to firm up and some fat has rendered out. Use kitchen tongs to carefully flip each wing. This ensures even cooking and browning on all sides. The skin should already be looking a bit bubbly and tight.
Step 5: Continue cooking for another 10-13 minutes. Keep an eye on them towards the end, as air fryers can vary in power. They’re done when the skin is deep golden brown and incredibly crispy, and an instant-read thermometer inserted into the thickest part of a drumette (without touching bone) reads 74°C (165°F). The internal temperature is your best friend here—it guarantees juicy, safe-to-eat meat.
Step 6: Once cooked, immediately transfer the hot wings to a clean bowl. Pour your preferred sauce over them—classic buffalo, BBQ, teriyaki, you name it—and toss vigorously to coat every nook and cranny. The heat from the wings will help the sauce cling beautifully. Serve right away while they’re still audibly sizzling and crisp.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Freeze cooked unsauced wings on a tray, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat in air fryer at 190°C for 3–4 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- Classic Celery and Carrot Sticks — The cool, crisp crunch is the perfect textural and temperature contrast to the hot, spicy wings. Don’t forget a generous bowl of creamy blue cheese or ranch dressing for dipping.
- Crispy Seasoned Potato Wedges — You can cook these in the air fryer too, either before or after the wings. They soak up any extra sauce and round out the meal into proper comfort food territory.
- Simple Creamy Coleslaw — A tangy, vinegar-based slaw cuts through the richness of the wings beautifully, balancing the plate and refreshing your palate between bites.
Drinks
- A Crisp, Cold Lager — The carbonation and mild bitterness are a classic pairing for a reason—they cleanse the palate and cool the heat from spicy sauces effortlessly.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help reset your taste buds, especially if you’ve gone for a fiery buffalo sauce.
Something Sweet
- No-Churn Vanilla Ice Cream — After all that savory, salty, spicy goodness, a bowl of smooth, cool vanilla ice cream is the ultimate satisfying finish. The simplicity is key here.
Top Mistakes to Avoid
- Mistake: Skipping the drying step. If you toss wet wings into the air fryer, the surface moisture will steam the skin, resulting in a rubbery, pale exterior instead of the crisp, golden-brown finish we’re after. Patience with a paper towel is a small price to pay for perfection.
- Mistake: Using baking soda instead of baking powder. Baking soda is much more alkaline and can leave a distinct, unpleasant chemical or soapy aftertaste on the wings. Baking powder provides the right lift and browning without the off-flavors.
- Mistake: Overcrowding the basket. This is the most common air fryer error. When the wings are piled on top of each other, the hot air can’t circulate properly, leading to uneven cooking and steamed, soggy skin. Cook in batches for the best results—it’s worth the extra few minutes.
- Mistake: Saucing before cooking. Any sauce with sugar will burn and become bitter in the high heat of the air fryer. Always cook the wings naked and crisp, then toss them in your sauce the moment they come out of the basket.
Expert Tips
- Tip: Let the wings rest at room temperature for 10-15 minutes before cooking. Taking the chill off ensures more even cooking from the outside in, so the interior is perfectly juicy by the time the skin is crisp.
- Tip: For extra-crispy skin, let the seasoned wings sit in the fridge for an hour. This “dry-brine” step allows the salt and baking powder more time to pull moisture from the skin, resulting in an even crispier final product. It’s a pro move for your most important wing occasions.
- Tip: Shake the basket halfway, but also flip individually. While shaking the basket is convenient, taking an extra 30 seconds to flip each wing with tongs guarantees that every surface gets equal exposure to the heat for uniform browning and crispness.
- Tip: Add a teaspoon of cornstarch to your dry rub. If you’re a crispiness fanatic, a little extra cornstarch in the seasoning mix will further enhance browning and create an even more substantial, crunchy crust on the wings.
FAQs
Can I use frozen wings?
You can, but for the best results, I highly recommend thawing them first. Pat them completely dry after thawing. If you must cook from frozen, add 5-8 minutes to the cooking time and be aware that the skin might not get quite as crispy due to the excess moisture that’s released. Always check the internal temperature with a thermometer to ensure they’re fully cooked.
Why are my wings not crispy?
The usual culprits are wet wings, overcrowding the basket, or not using baking powder. Remember, moisture is the enemy of crispiness. Make sure you’ve patted the wings bone-dry, arranged them in a single layer with space between, and used the baking powder in the rub. If they’re still not crisp, your air fryer might need a preheat, or they might just need a few more minutes of cooking time.
Can I make these ahead of time?
They are truly best served immediately. However, you can prep the wings up to the point of cooking—toss them in the dry rub and oil, then keep them covered in the fridge for a few hours. When you’re ready, just pop them in the preheated air fryer. You can also reheat leftover wings in the air fryer at 190°C for 3-4 minutes to bring back some of the crispness.
What’s the best sauce for air fryer wings?
The world is your oyster! Classic buffalo is always a winner, but a homemade honey-garlic glaze, a sticky Korean gochujang sauce, or a simple lemon-pepper butter are all fantastic. The key is to apply the sauce after cooking. For dry rubs, you can add them before or after—a sprinkle of Cajun seasoning after cooking gives a great flavor punch.
Do I need to flip the wings?
Yes, absolutely. Flipping them halfway through the cooking process is crucial for even browning and crispiness on all sides. While shaking the basket can help, taking the time to turn each piece individually with tongs gives you the most consistent and professional-looking results.
Air Fryer Chicken Wings
Make the crispiest Air Fryer Chicken Wings in under 30 minutes with minimal oil. This easy recipe is a healthier, foolproof alternative to takeout. Get the recipe now!
Ingredients
For the Ingredients
-
900 g chicken wings (split into drumettes and flats, pat dry)
-
1 tbsp baking powder (not soda!)
-
1 tsp kosher salt
-
1/2 tsp black pepper (freshly ground)
-
1/2 tsp garlic powder
-
1/2 tsp paprika (optional, for color)
-
1 tbsp olive oil or avocado oil
-
120 ml buffalo sauce or sauce of choice (for tossing after cooking)
Instructions
-
Start by prepping your wings. If you bought whole wings, you’ll want to separate them into drumettes and flats. Pat them completely dry with paper towels—I mean, really get in there. Any moisture is the enemy of crispiness. Place the dried wings in a large mixing bowl.01
-
In a small bowl, whisk together the baking powder, kosher salt, black pepper, garlic powder, and paprika. The baking powder is our not-so-secret weapon for that shatteringly crisp skin. Sprinkle this dry mixture over the wings, then drizzle with the tablespoon of oil. Toss everything together with your hands or tongs until every wing piece is evenly and lightly coated. You’ll notice the coating feels a bit pasty—that’s exactly what you want.02
-
Preheat your air fryer to 200°C (400°F) for about 3 minutes. While it’s heating, arrange the wings in a single layer in the air fryer basket. Make sure they aren’t touching or overlapping too much—they need their personal space for the hot air to work its magic. You might need to cook in two batches depending on your air fryer’s size.03
-
Air fry the wings for 12 minutes. After this first round, you’ll notice they’re starting to firm up and some fat has rendered out. Use kitchen tongs to carefully flip each wing. This ensures even cooking and browning on all sides. The skin should already be looking a bit bubbly and tight.04
-
Continue cooking for another 10-13 minutes. Keep an eye on them towards the end, as air fryers can vary in power. They’re done when the skin is deep golden brown and incredibly crispy, and an instant-read thermometer inserted into the thickest part of a drumette (without touching bone) reads 74°C (165°F). The internal temperature is your best friend here—it guarantees juicy, safe-to-eat meat.05
-
Once cooked, immediately transfer the hot wings to a clean bowl. Pour your preferred sauce over them—classic buffalo, BBQ, teriyaki, you name it—and toss vigorously to coat every nook and cranny. The heat from the wings will help the sauce cling beautifully. Serve right away while they’re still audibly sizzling and crisp.06
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