Air Fryer Turkey Wings
Turkey wings get the crispy, golden treatment in this air fryer turkey wings recipe, no deep fryer or hours babysitting the oven required. Just a handful of pantry spices, a solid air fryer, and about 45 minutes stand between you and dinner. The skin turns deeply golden and shatters when you bite in, while the dark meat underneath stays tender and juicy.
Equipment
- Air fryer (basket or oven style) large capacity recommended to avoid crowding
- Large mixing bowl
- Tongs for flipping wings
- Instant-read meat thermometer essential for checking doneness
- Silicone basting brush for pressing rub into joints
- Paper towels for drying skin thoroughly
- Sharp knife for separating wings if whole
Ingredients
- 4 pounds turkey wings separated into drumettes and flats, wing tips removed (save for stock if desired)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika preferably Spanish smoked paprika for deeper flavor
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 tablespoon brown sugar helps caramelize the skin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional, for heat
Instructions
- Pat the turkey wings completely dry with paper towels on all sides. Separate whole wings into drumettes and flats at the joint, discarding or saving wing tips.
- In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, brown sugar, kosher salt, black pepper, and cayenne if using. Stir until evenly blended.
- Place wings in a large mixing bowl and drizzle with olive oil. Toss to coat evenly. Sprinkle spice blend over wings, tossing between additions, then use a basting brush to press rub into joints and crevices.
- Preheat air fryer to 380°F for 5 minutes. Lightly spray the basket with oil. Arrange wings in a single layer with space between each piece, working in batches if necessary to avoid crowding.
- Cook at 380°F for 20 minutes. Flip each wing over with tongs, then continue cooking for another 12-15 minutes until skin is deeply golden and crisp.
- Insert thermometer into thickest part of a wing avoiding bone; confirm internal temperature reaches 165°F. If needed, return in 3-minute increments until done. Rest for 5-10 minutes before serving.
Notes
- Pat dry thoroughly: Moisture is the enemy of crispy skin — take your time drying every surface with paper towels.
- Avoid overcrowding: Wings need space for air to circulate. Cook in batches if your basket is small to prevent steaming.
- Let the rub sit: If you have 15-20 minutes, let the seasoned wings rest before cooking for deeper flavor penetration.
- Flip halfway: Don't skip flipping at the 20-minute mark; it ensures even browning on both sides.
- Use a thermometer: Wing size varies significantly, so always check internal temperature rather than relying solely on cook time.
- Storage: Store cooled wings in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 360°F for 6-8 minutes to re-crisp.
- Freezing: Cooked wings can be frozen in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Variation ideas: Try Buffalo style (toss in hot sauce and butter), honey garlic (brush on during last few minutes), or BBQ (toss in sauce after cooking).
- Baking alternative: No air fryer? Bake on a wire rack over a baking sheet at 425°F for about 45 minutes, flipping halfway.
- Make it a meal: Serve with mashed potatoes and gravy, a crisp green salad, or roasted vegetables like Brussels sprouts or green beans.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 3gProtein: 34gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 480mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 15IUCalcium: 2mgIron: 10mg
Tried this recipe?Let us know how it was!