Air Fryer Chicken Wings
Crispy, golden chicken wings that taste deep-fried but use barely any oil. These wings come out of the air fryer with shatteringly crisp skin and juicy, tender meat inside. Ready in under 30 minutes, they are perfect for game day, weeknight dinners, or any time you need a crowd-pleasing snack.
For 4 servings
- prep
Pat the wings completely dry.
Place the chicken wings on a clean kitchen towel or paper towels. Press firmly to remove as much surface moisture as possible. Dry skin is the secret to getting crispy wings in the air fryer.
TIPDo not skip this step. Any moisture left on the skin will steam the wings instead of crisping them. - mix · ~2 min
Toss wings with baking powder and seasonings.
1.In a large mixing bowl, combine baking powder, salt, garlic powder, smoked paprika, and black pepper.2.Add the dried chicken wings to the bowl.3.Toss with your hands or tongs until every wing is evenly coated with the powder mixture.4.Drizzle with oil and toss once more to lightly coat.TIPBaking powder raises the skin's pH, helping it break down and crisp up — it is the trick to air fryer wings that taste deep-fried. - prep · ~3 min
Preheat the air fryer to 380°F.
Set your air fryer to 380°F (193°C) and let it preheat for about 3 minutes. A hot basket ensures the wings start crisping the moment they hit the surface.
TIPIf your air fryer does not have a preheat setting, simply run it empty at 380°F for 3 minutes. - bake · ~12 min
Arrange wings in a single layer and air fry for 12 minutes.
Place the seasoned wings in the air fryer basket in a single layer with the skin side facing up. Leave a little space between each wing for airflow. Cook at 380°F (193°C) for 12 minutes.
TIPCook in two batches if your air fryer is small. Overcrowding the basket will steam the wings and prevent crisping. - bake · ~11 min
Flip, increase heat to 400°F, and cook 10 to 12 more minutes.
1.Use tongs to flip each wing over.2.Increase the air fryer temperature to 400°F (204°C).3.Cook for another 10 to 12 minutes until the skin is deep golden brown and blistered.4.Check the internal temperature of the largest wing — it should reach 165°F (74°C).TIPFor extra-crispy wings, add 2 to 3 minutes at the end. Wings are forgiving and will stay juicy inside even with a little extra time. - rest · ~3 min
Rest the wings for 3 minutes, then serve.
Transfer the cooked wings to a plate and let them rest for 3 minutes. The skin will continue to crisp as it cools slightly. Serve immediately with your favorite dipping sauce.
TIPToss wings in buffalo sauce while hot if making buffalo wings, or serve them plain with a side of ranch or blue cheese dressing.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat wings bone-dry with paper towels; any moisture prevents the skin from crisping.
- 2Use aluminum-free baking powder to avoid a metallic aftertaste on the wings.
- 3Don't overcrowd the air fryer basket; cook in batches if needed for proper airflow.
- 4For extra crunch, let wings rest 3 minutes after cooking so the skin sets.
- 5Flip wings exactly halfway through and increase heat to 400°F for deep browning.
- 6Toss hot wings in sauce immediately after resting for the best coating adherence.
- 7Store leftover wings in an airtight container; reheat in the air fryer at 375°F for 3 minutes.
Adapt it for your goals.
Buffalo
After cooking, toss wings in a mixture of melted butter and hot sauce (e.g., Frank's RedHot). Perfect for game-day spice lovers.
honey garlicHoney-garlic
Glaze cooked wings with a mix of honey, soy sauce, minced garlic, and a touch of rice vinegar. Sweet and savory with a sticky finish.
lemon herbLemon-herb
Skip the paprika and add dried oregano, lemon zest, and a pinch of thyme to the seasoning. Bright, aromatic, and lighter in flavor.
low oilLow-oil
Omit the oil spray entirely; the baking powder and natural chicken fat are enough to crisp the skin. Reduces fat even further.
dry rub spicyDry-rub spicy
Add 1/2 tsp cayenne pepper and 1/4 tsp chipotle powder to the seasoning mix. For those who want heat without sticky sauce.
Why this is on our healthy list.
Lower in Total Fat
Using an air fryer requires only 1 tsp of oil versus cups for deep-frying, significantly reducing the total fat and calories in the wings.
High-Quality Protein
Chicken wings are a rich source of complete protein, supporting muscle repair and satiety — each serving provides about 25-30 grams.
Naturally Gluten-Free
This recipe uses no flour, breading, or gluten-containing ingredients, making it suitable for those with gluten sensitivities or celiac disease.
Low in Carbohydrates
With no added sugar or starches, each wing contains less than 1 gram of carbohydrates, ideal for keto or low-carb diets.
Contains Iron and Zinc
Dark-meat chicken wings naturally provide iron and zinc, minerals that support immune function and oxygen transport in the body.
Frequently asked questions
Yes, but add 5–8 minutes to the initial cooking time and pat them very dry after they thaw in the basket. They may not get as crispy.
