These Air Fryer Chicken Wings come out perfectly crispy on the outside and juicy on the inside, with a golden, crunchy skin that rivals any restaurant version. The first time I made them, I couldn’t believe how easy they were compared to deep frying, and my family devoured them in minutes.
If you’re looking for more crowd-pleasing dinner recipes, you’ll also love this Best Cowboy Caviar Recipe and Healthy Tuscan Shrimp Orzo Recipe or Delicious Black Bean Burgers Recipe for your next gathering.
The secret ingredient? Baking powder. It draws out moisture from the skin and creates that extra-crispy texture we all crave, without a single drop of oil needed for frying.
What You’ll Love About These Air Fryer Chicken Wings
Quick and hands-off. Once you prep the wings, the Air Fryer Chicken Wings does all the work while you relax or prep other dishes.
Healthier than fried. You’ll use barely any oil, cutting down on calories and fat without sacrificing flavor or texture.
Perfectly seasoned. The blend of garlic powder, smoked paprika, and a hint of pepper gives these wings a savory kick that pairs well with any dipping sauce.
Foolproof method. The two-temperature cooking process guarantees crispy skin every single time, even if you’re new to using an Air Fryer Chicken Wings.
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Air Fryer Chicken Wings Ingredients
Each ingredient plays an important role in creating the perfect Air Fryer Chicken Wings.
See Recipe Card Below This Post For Ingredient Quantities
Chicken wings: These are the star of the show. Look for fresh wings or fully thawed frozen wings for the best results.
Coarse salt: Kosher or sea salt works best here. It helps draw out moisture from the skin, which is essential for crispiness.
Baking powder: This is the secret ingredient that creates that ultra-crispy skin. Make sure it’s aluminum-free for the best flavor.
Cornstarch: Adds an extra layer of crunch to the coating and helps the seasonings stick to the wings.
Garlic powder: Brings a savory depth to the flavor without overpowering the chicken.
Smoked paprika: Adds a subtle smoky sweetness and gives the wings a beautiful reddish color.
Onion powder: Enhances the overall savory profile with a mild, sweet undertone.
Black pepper: A touch of heat that balances out the other seasonings.
Cooking oil: Just a small amount to lightly grease the Air Fryer Chicken Wings basket so the wings don’t stick.
How to Make Air Fryer Chicken Wings
Making these Air Fryer Chicken Wings is simple when you follow these steps.
Prep the Wings: Pat the chicken wings completely dry with paper towels. The drier the skin, the crispier your wings will be.
Season and Rest: In a small bowl, combine 1 teaspoon salt and 1 teaspoon baking powder. Toss the wings until evenly coated, then arrange them on a rack set over a sheet pan. Refrigerate uncovered for at least 1 hour. This resting time is key for achieving maximum crispiness.
Season Again: After chilling, pat the wings dry one more time. Mix together the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper in a bowl. Toss the wings in this spice mixture until thoroughly coated.
Air Fry: Lightly grease your air fryer basket with cooking oil and preheat to 300°F. Place the wings in a single layer, making sure they’re not touching or overcrowded. Air fry for 15 minutes without opening the basket.
Flip and Finish: After 15 minutes, carefully flip each wing using tongs. Increase the temperature to 450°F and air fry for another 10 minutes. The wings should look deeply golden with crispy edges. Use a meat thermometer to check that the internal temperature has reached 165°F before serving.
Ingredient Substitutions
Salt: If you don’t have coarse salt, regular table salt works fine. Just use a bit less since it’s more concentrated.
Baking powder: There’s no good substitute for this, so I recommend picking some up. It’s what makes the skin extra crispy.
Smoked paprika: Regular paprika or a pinch of cayenne pepper can be used instead if you want more heat.
Garlic powder: Fresh minced garlic won’t work as well for coating, but granulated garlic is a fine swap.
Cornstarch: Potato starch or arrowroot powder can replace cornstarch in equal amounts.
Equipment For Air Fryer Chicken Wings
You don’t need much to make these homemade Air Fryer Chicken Wings, but a few key tools make the process easier.
Air fryer: Any model works, though larger baskets let you cook more wings at once without crowding.
Sheet pan and rack: This setup allows Air Fryer Chicken Wings to circulate under the wings while they chill in the fridge, keeping the skin dry.
Paper towels: Essential for removing moisture from the wings before cooking.
Meat thermometer: Takes the guesswork out of checking for doneness. Wings are safe to eat at 165°F.
Storage and Reheating Tips
Refrigerator: Store leftover wings in an airtight container for up to 3 days. They’ll lose some crispiness in the fridge, but reheating helps bring it back.
Freezer: You can freeze cooked wings for up to 2 months. Let them cool completely, then arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag once frozen.
Reheating: The air fryer is the best way to reheat these wings. Preheat to 375°F and cook for 5 to 7 minutes until warmed through and crispy again. You can also use the oven at 400°F for about 10 minutes.
Serving Suggestions
These juicy Air Fryer Chicken Wings style are delicious on their own, but here are some tasty ways to serve them:
Classic buffalo style: Toss the hot wings in melted butter mixed with your favorite hot sauce, then serve with celery sticks and ranch or blue cheese dressing.
Honey garlic glaze: Mix honey, soy sauce, and minced garlic in a saucepan and simmer until thickened. Toss the wings in the glaze right before serving.
BBQ wings: Brush the cooked wings with your favorite barbecue sauce and pop them back in the Air Fryer Chicken Wings for 2 minutes to caramelize the sauce.
Asian-inspired: Drizzle with a mix of sesame oil, soy sauce, and a sprinkle of sesame seeds. Serve with steamed rice and stir-fried vegetables.
Expert Tips
Dry, dry, dry. I can’t stress this enough. The drier the wings are before cooking, the crispier they’ll turn out. Take your time with the paper towels.
Don’t skip the chill time. That hour in the fridge allows the baking powder to work its magic on the skin.
Cook in batches. If your air fryer is small, cook the wings in two batches rather than crowding them. Overcrowding creates steam, which makes the skin soggy instead of crispy.
Flip halfway through. This ensures even browning and crispiness on all sides.
Check the temperature. Always use a meat thermometer to make sure your wings have reached 165°F internally. This keeps them safe to eat and perfectly juicy.
Experiment with flavors. Once you master this basic method, try different spice blends like Cajun seasoning, lemon pepper, or garlic parmesan.
A Little Kitchen Story
Last Sunday, William decided he wanted to help me make these air fryer chicken wings crispy for game day. He took his job of patting the wings dry very seriously, using almost an entire roll of paper towels before I could stop him. “Mom, they have to be really, really dry, right?” he asked, stacking soggy paper towels into a small mountain on the counter.
When it was time to flip them, he peeked into the air fryer basket and his eyes went wide. “They’re turning golden!” he shouted, like he’d discovered treasure. After they cooled just enough to eat, he grabbed one and took a huge bite. “Crunchy on the outside, soft on the inside,” he announced with his mouth half-full, giving me a greasy thumbs up. That’s when I knew we had a winner.
FAQ
How do you get chicken wings crispy in an air fryer?
The key is using baking powder mixed with salt and letting the wings rest in the fridge for at least an hour. This draws out moisture from the skin, which is what makes them crispy. Patting them dry before cooking also helps. William’s trick is to use way too many paper towels, but it works!
What is the best setting to cook chicken wings in the air fryer?
Start at 300°F for 15 minutes to cook the wings through gently, then increase to 450°F for the last 10 minutes to crisp up the skin. This two-temperature method gives you the best texture, tender inside with a golden, crunchy outside.
How should I cook my wings in the air fryer?
Always arrange them in a single layer without overcrowding, and flip them halfway through cooking. Grease the basket lightly so they don’t stick. If you’re cooking a big batch, it’s better to do two rounds than to pile them all in at once.
What are the common mistakes when air frying wings?
The biggest mistakes are not drying the wings well enough, skipping the fridge rest time, and overcrowding the basket. Also, some people forget to flip the wings, which leads to uneven browning. Taking your time with the prep steps really pays off with perfectly crispy results.
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Pairing
These are my favorite dishes to serve with Air Fryer Chicken Wings
Air Fryer Chicken Wings
These crispy, Air Fryer Chicken Wings made in the air fryer are the perfect snack or meal, packed with flavor and crunch.
Ingredients
Method
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Pat the chicken wings dry with a paper towel to remove excess moisture.
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Mix the salt and baking powder together and coat the wings evenly with this mixture. Let the wings rest on a rack over a sheet pan in the refrigerator for at least 1 hour.
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After refrigerating, pat the wings dry again with a paper towel.
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Combine the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper in a small bowl. Toss the wings in this seasoning mix until fully coated.
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Grease the air fryer basket lightly with cooking oil and preheat to 300°F
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Place the wings in a single layer inside the air fryer basket, ensuring they do not touch each other. Cook at 300°F for 15 minutes.
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After 15 minutes, flip the wings over, increase the temperature to 450°F, and cook for an additional 10 minutes or until they reach an internal temperature of 165°F.
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Use a meat thermometer to check the internal temperature of the wings before serving.
Nutrition
Notes
These wings turn out perfectly crispy every time. If you’re using boneless wings, reduce cooking time by 2 minutes on each side to prevent them from drying out.
