Air Fryer Chicken Wings
Make the crispiest chicken wings in your air fryer and skip the mess of deep frying. Serve them with your favorite wing sauce or dipping sauce!
When my son comes home from college, the first thing we do is go out for chicken wings. We have our favorite local place and always order the same thing. 50 plain wings, cooked for an extra 5 minutes and sauce on the side.
Sauce on the side keeps them crispy and we can order a few extra sauces to try different flavors. Don’t worry, we don’t eat all 50 at once! We bring them home and reheat them in the air fryer the next day and this gets them SUPER crispy.
And because they don’t have sauce on them, everyone can add their favorite!
Once I started making my chicken wings in the air fryer at home, I knew it was a game changer. I guarantee, once you start making these, this will be your go-to method as well.
More Air Fryer Recipes
Check out these air fryer meatballs, air fryer corn dogs, and these air fryer pigs in a blanket! I love these almost as much as these garlic parmesan air fryer wings.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Chicken – split the wings in to the drums and the flats. Connor and I prefer the flats which works out since Brooks loves the drumettes.
- Baking powder – This makes the skin extra crispy. If you want to skip this step, I recommend patting the wing pieces dry and then leaving on a rack, uncovered, in the fridge overnight. This helps to dry out the skin too.
- Spices – I have kept the spices simple so the chicken can really shine, but feel free to use your favorite spices or spice mixes. This chicken seasoning is perfect for these.
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How To Make Air Fryer Chicken Wings
- Pat the chicken wings dry with paper towels to remove as much moisture as possible. Toss with baking powder to coat.
- Sprinkle with the remaining spices and toss to coat. Preheat the air fryer to 400F for 5 minutes.
- Place the chicken wings in the air fryer basket, in a single layer. leaving room between each one. Depending on how many you have, you might need to cook them in batches.
- Air fry for 12-15 minutes, flip, and then air fry for an additional 12-15 minutes or until the skin is golden brown and the internal temperature reaches 165F. Remove and enjoy!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Serving Suggestions
I like to cook my chicken wings plain or with a dry rub. It keeps the skin extra crispy. But once they are ready, I love to dip them in a yummy sauce or a cool dip. Some of my favorite ones are my homemade buffalo sauce, or this Alabama white bbq sauce.
Once you pick your favorite sauce and dip, you can add some side dishes. I love to have them with this crunchy coleslaw, these garlic parmesan fries, or these loaded potato skins.
Yes, but thaw and dry them completely first. Frozen wings retain moisture and won’t crisp up as well.
Bake wings on a wire rack at 425°F (220°C) for 40-45 minutes, flipping halfway. Cooking time can vary depending on the size of your wings.
Store any leftovers in the fridge, in an airtight container, for up to 3 days. You can also freeze for up to 1 month. Thaw overnight before reheating.
I have found that the best way is to preheat the air fryer to 400F. While it’s heating, microwave the wings for 30 seconds. This heats the inside. So when you put them back in the air fryer, the outside won’t overcook before the inside gets hot.
I have used a parchment paper liner before, to keep clean up easier. But I don’t like that the air doesn’t circulate under the wings and any juices that run out, stay on the paper and keeps the wings from getting crispy. I would rather run my basket through the dishwasher instead of using the liner.
Tapas Tips & Tricks
- Be sure to dry the wings as much as possible. Pat them dry using multiple dry towels or paper towels. You might think this unnecessary but you will thank me later
- Don’t skip the baking powder step. It make the skin super crispy.
- Be sure to leave room between each of the wings for the air to circulate. If you overcrowd the basket, the wings will “steam” and not get crispy.
- Switch up the seasonings and try something new like my chicken taco seasoning or steak seasoning!
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This crispy air fryer chicken wings recipe is easy to make and you end up with super juicy chicken wings that you can enjoy plain or add your favorite sauce and dip!
Air Fryer Chicken Wings
Ingredients
- 2.5 lbs chicken wings split into drums and flats, patted dry
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp baking powder optional, for extra crispiness
Instructions
- Pat the wings thoroughly with paper towels to get them as dry as possible.
- If using the baking powder, sprinkle over the wings and toss to coat.
- In a bowl, mix salt, garlic powder, paprika, and black pepper. Toss the wings in the seasoning until evenly coated.
- Preheat the air fryer to 400°F (200°C) for 5 minutes.
- Arrange wings in a single layer in the air fryer basket (work in batches if needed).
- Cook for 12-15 minutes, flip, and cook for another 12-15 minutes until golden and crispy.
- Remove and enjoy.
Notes
- Be sure to dry the wings as much as possible. Pat them dry using multiple dry towels or paper towels. You might think this unnecessary but you will thank me later
- Don’t skip the baking powder step. It make the skin super crispy.
- Be sure to leave room between each of the wings for the air to circulate. If you overcrowd the basket, the wings will “steam” and not get crispy.
- Switch up the seasonings and try something new like my chicken taco seasoning or steak seasoning!
Nutrition
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