There is something strangely comforting about a big plate of chicken wings in the middle of a busy weeknight, especially when they come out of the air fryer crackly, golden, and ready in less time than it takes to scroll a delivery app. The first time these Air Fryer Chicken Wings came out just right shatteringly crisp on the outside and juicy at the bone it felt like unlocking a cheat code for homemade “bar food” without the heavy oil or lingering fryer smell in the house. Now they’ve become the kind of recipe that gets made for game nights, lazy Sundays, and even solo dinners when the craving hits and there’s no patience for complicated cooking.
This version leans on a simple seasoning mix and high heat to do the hard work, so you don’t need special skills or a long ingredient list. If you can pat wings dry, toss them in spices, and press a button, you can turn out a batch that tastes like it came off a restaurant menu but was actually cooked in your air fryer on the counter.
Ingredients for Air Fryer Chicken Wings
For the best texture, start with raw chicken wings (fresh or fully thawed), split into drumettes and flats so they cook evenly. You will need about 2 pounds of wings for a typical batch, which serves 3 to 4 people as a snack or 2 to 3 as a main course.
- 2 pounds chicken wings, drumettes and flats
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (sweet or smoked)
- Optional: pinch of cayenne pepper for heat
The baking powder is the quiet hero here, helping dry out the skin as it cooks so the surface crisps up beautifully in the air fryer. The mix of salt, pepper, garlic powder, and paprika gives that classic savory wing flavor that works whether you leave them “dry” or toss them in your favorite sauce after cooking.
How to Make Easy Air Fryer Chicken Wings
Prep the wings
Spread the chicken wings out on a tray or cutting board and pat them thoroughly dry with paper towels, pressing gently to remove as much surface moisture as possible. This step is non-negotiable if you want truly crisp skin, because excess moisture will steam the wings instead of letting them brown.
Season generously
In a large bowl, whisk together the baking powder, salt, black pepper, garlic powder, paprika, and cayenne if using. Add the wings and toss until every piece is coated in a thin, even layer of the seasoning mixture, making sure no spots of skin are left bare.
Arrange in the air fryer
Preheat the air fryer to 400°F (200°C) for a few minutes while you finish seasoning. Place the wings in the basket in a single layer with a little space between each piece so hot air can circulate all around; work in batches if your basket is small.
Cook until crispy
Air fry the chicken wings at 400°F (200°C) for about 20 minutes, flipping them halfway through cooking so both sides brown evenly. The wings are done when the skin looks deeply golden and crisp, and the internal temperature reaches at least 165°F (74°C); you can cook them 3 to 5 minutes longer if you like them extra crunchy.
Serve dry or sauced
Let the wings rest for 2 to 3 minutes after cooking so the crust sets, then transfer them to a large bowl. Enjoy them as-is with dipping sauces on the side, or toss them with buffalo, barbecue, honey garlic, or a dry rub while they are still hot so the flavor clings to the crispy surface.
Pro Tips for Perfect Air Fryer Chicken Wings
- Dry the wings really well; damp skin is the biggest enemy of crispiness in the air fryer.
- Use aluminum-free baking powder to avoid any metallic or bitter aftertaste.
- Do not overcrowd the basket; cooking in two batches is better than steaming a packed basket of wings.
- Flip halfway through to promote even browning and texture on all sides.
- Adjust the seasoning to taste—extra paprika for smokiness or a bit more pepper for a gentle kick.
Tasty Variations
- Buffalo style: Toss hot wings with melted butter and your favorite hot sauce right after cooking.
- Garlic parmesan: Mix melted butter, minced garlic, and grated Parmesan, then coat the wings while warm.
- Sweet heat: Combine honey or maple syrup with hot sauce or chili flakes for a sticky, spicy glaze.
- Lemon pepper: Sprinkle lemon pepper seasoning over the wings as soon as they come out of the air fryer.
Substitutions
Chicken drumsticks or bone-in chicken thighs can be cooked the same way, but will need a few extra minutes in the air fryer until cooked through. If you do not have paprika, a mix of chili powder and a pinch of sugar can give a similar color and gentle smokiness.
Fine sea salt can be used instead of kosher salt—just use a bit less because it is more concentrated. For a garlic-free version, leave out the garlic powder and add extra black pepper or dried herbs like oregano or thyme.
Troubleshooting Your Wings
- Wings not crispy: Check that you dried them well, did not crowd the basket, and cooked at a high enough temperature.
- Uneven browning: Make sure you flipped the wings halfway and that the pieces are similar in size.
- Rub sliding off: Pat the wings dry more thoroughly before seasoning so the baking powder mix has a dry surface to cling to.
- Too salty: Use a lighter hand with the salt next time and rely more on spices and sauces for flavor.
Storage and Reheating
Once the wings have cooled to room temperature, store them in an airtight container in the refrigerator for up to 3 days. For the best texture, avoid stacking them while they are still warm, as trapped steam can soften the skin.
To reheat, place the wings back in the air fryer at 360°F (180°C) for about 5 minutes, or until the skin crisps up again and the meat is hot. Microwaving is faster but tends to make the skin soft and rubbery, so the air fryer is worth the extra couple of minutes.
FAQs About Air Fryer Chicken Wings
- Can I cook frozen wings in the air fryer?
You can, but for the crispiest result it is better to thaw them fully and pat them dry before seasoning and cooking. - Do I need to add oil?
The natural fat in chicken wings is usually enough, though a very light spray of oil can help if your air fryer basket tends to stick. - Can I bake these instead?
Yes, you can bake the wings on a rack over a sheet pan at high heat, but they may take longer than in the air fryer. - When should I add sauce?
Cook the wings dry first, then toss them in sauce immediately after cooking to keep the skin crisp underneath. - How do I know when the wings are done?
The safest way is to use a meat thermometer; the thickest part of the meat should read at least 165°F (74°C). - Can I double the recipe?
You can make a larger batch by cooking in multiple rounds and keeping finished wings warm in a low oven until serving. - Which sauces pair best?
Classic buffalo, smoky barbecue, honey mustard, ranch, and blue cheese dressings all work beautifully with crispy wings.
Easy Air Fryer Chicken Wings
Ingredients
Method
- Dry the wings: Lay the chicken wings on a tray or board and pat them very dry with paper towels, pressing gently to remove surface moisture so they crisp well in the air fryer.
- Season: In a large bowl, whisk together the baking powder, salt, black pepper, garlic powder, paprika, and cayenne if using. Add the wings and toss until each piece is evenly coated.
- Preheat and arrange: Preheat the air fryer to 400°F (200°C). Arrange the wings in a single layer in the basket, leaving a little space between pieces; cook in batches if needed.
- Air fry: Cook the wings for about 20 minutes, flipping them halfway through, until the skin is deep golden and crisp and the internal temperature reaches at least 165°F (74°C).
- Rest and serve: Let the wings rest for 2–3 minutes, then serve immediately as they are or toss in your favorite wing sauce before plating.
