Crispy Air Fryer Chicken Wings
These Crispy Air Fryer Chicken Wings deliver restaurant-quality results with perfectly golden, crunchy skin and tender, juicy meat inside — all without the mess of deep frying. A simple seasoning blend and the air fryer's hot air circulation create that irresistible crunch we all love, ready in under 40 minutes. They're healthier than traditional fried wings, incredibly easy to make, and versatile enough to pair with any sauce or seasoning.
Equipment
- Air fryer 5-quart or larger recommended
- Large mixing bowl
- Paper towels
- Tongs
- Meat thermometer (optional but helpful)
- Small bowl for seasoning mix
Ingredients
- 2 pounds chicken wings 907g, separated into drumettes and flats
- 1 tablespoon baking powder aluminum-free
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon avocado oil or olive oil
- your favorite wing sauce optional, for tossing
Instructions
- Pat the chicken wings completely dry with paper towels, removing as much moisture as possible. If not already separated, cut them at the joints into drumettes and flats, then place in a large mixing bowl and let sit at room temperature for 15 minutes.
- In a small bowl, combine the baking powder, salt, garlic powder, onion powder, black pepper, and smoked paprika. Whisk until evenly distributed.
- Drizzle the oil over the wings and toss to coat lightly. Sprinkle the seasoning mixture over the wings and toss again thoroughly, making sure every wing is evenly coated.
- Set your air fryer to 380°F (193°C) and let it preheat for 3-5 minutes.
- Place the wings in a single layer in the air fryer basket, making sure they don't overlap and leaving a little space between each wing. Cook in batches if necessary; don't overcrowd.
- Cook at 380°F for 12 minutes. Resist the urge to open the air fryer during this stage; let the hot air do its work.
- After 12 minutes, carefully flip each wing using tongs. Increase the temperature to 400°F (204°C) and cook for an additional 10-13 minutes, depending on your desired level of crispiness.
- Use a meat thermometer to ensure the internal temperature has reached 165°F (74°C). The skin should be deeply golden and crispy to the touch. If needed, continue cooking in 2-3 minute increments.
- Remove the wings from the air fryer and let them rest for 2-3 minutes. Serve plain on a platter, or toss in a clean bowl with your favorite sauce until well coated. Serve immediately while hot and crispy.
Notes
- Always pat the wings completely dry; moisture is the enemy of crispy skin.
- Don't skip the baking powder; it's the secret to extra-crispy wings by raising the pH level and breaking down proteins.
- Avoid overcrowding the basket; cook in batches if necessary for proper air circulation.
- Flip the wings halfway through for even browning on all sides.
- Let wings come to room temperature before cooking for more even results.
- Increase the final temperature to 400°F for the last few minutes for extra crispiness.
- If tossing in sauce, do it after cooking to maintain the crispy texture.
- Use a meat thermometer to ensure they're cooked through without overdoing them.
- For frozen wings, add 5-7 minutes to the total cooking time.
- Clean your air fryer basket between batches to prevent smoking from accumulated drippings.
- Store leftover wings in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheat in the air fryer at 375°F for 5-7 minutes to restore crispiness; avoid microwaving.
Nutrition
Serving: 6wingsCalories: 285kcalCarbohydrates: 1gProtein: 24gFat: 20gSaturated Fat: 5gCholesterol: 95mgSodium: 650mg
Tried this recipe?Let us know how it was!