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Air Fryer
Crisp Air Fryer Wings
Crackly skin, juicy centers, almost no oil. A simple dry rub at 400F gives game day crunch with weeknight ease.
25 MINAir Fryer Wings Recipe Card
Ingredients
- 2 pounds chicken wings, split into flats and drumettes
- 1 tablespoon baking powder, aluminum free
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
Steps
- Heat air fryer to 400F for 3 minutes. Pat wings very dry with paper towels.
- Toss wings with oil, then with baking powder, salt, pepper, garlic powder, and paprika.
- Place in basket in a single layer with space between pieces. Cook in batches if needed.
- Cook at 400F for 12 minutes. Flip each wing with tongs.
- Cook 10 to 13 minutes more, until deep golden and 165F inside.
- Rest 3 minutes. Serve plain or toss with warm sauce.
Simple Tips
- Dry wings equal crisp wings. Do not skip patting dry.
- A single layer with air space is key. Crowding steams instead of crisps.
- Sauce after cooking so the skin stays crisp. Warm the sauce first so wings stay hot.
Storage and Freezer Notes
Keep leftovers in the fridge up to 3 days. Recrisp at 400F in the air fryer for 4 to 5 minutes. Freezer: freeze cooked plain wings on a tray, then bag for up to 2 months. Reheat from thawed at 400F for 6 to 8 minutes until hot and crisp.
Common Questions
Why baking powder?
A light coat helps the skin brown and crisp with less oil. Use baking powder, not baking soda.
Do I need to flip them?
Yes. Flipping halfway gives even browning on both sides.
How do I know they are done?
They should be deep golden and read 165F in the thickest part. Extra minutes add extra crunch.
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