Air fryer chicken wings are one of the easiest ways to get crisp skin without a pot of hot oil. You only need a light coating of oil, a few seasonings, and enough space in the basket for the hot air to move around the wings.
This recipe keeps the seasoning simple so you can eat the wings as they are or toss them with your favorite sauce after cooking.
The small trick that helps them get crisp
Dry the wings very well before seasoning them. Moisture on the surface works against crisp skin. A small amount of baking powder also helps the outside brown and crisp while the meat stays juicy.
Do not crowd the basket
It is tempting to fit every wing into one batch, but air fryers work best when air can move around the food. Keep the wings in one layer. A second batch usually gives a better result than stacking them.
Easy sauce ideas
After cooking, toss the wings with buffalo sauce, barbecue sauce, honey garlic sauce, or simply a little melted butter and hot sauce. If you like very crisp wings, serve the sauce on the side instead.
Crispy Air Fryer Chicken Wings
Crispy air fryer chicken wings with simple seasoning and very little oil.
Cook: 24 mins
Total: 34 mins
Serves: 4
Ingredients
- 2 pounds chicken wings, split and tips removed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
Instructions
- Pat the chicken wings very dry with paper towels.
- Place the wings in a bowl. Add the olive oil, garlic powder, paprika, salt, pepper, and baking powder. Toss until evenly coated.
- Preheat the air fryer to 380°F (193°C) for 3 minutes if your model recommends preheating.
- Arrange the wings in a single layer. Air fry at 380°F for 18 minutes, turning halfway through.
- Increase the heat to 400°F (204°C) and cook for another 5 to 6 minutes, until the skin is crisp and the chicken is cooked through.
Helpful Notes
- Dry wings are the secret to better browning, so do not skip that step.
- Do not stack the wings. Cook in batches if your basket is small.
- Chicken is safely cooked when the thickest part reaches 165°F (74°C).
