Air Fryer Chicken Wings
Air fryer wings get remarkably close to deep-fried texture — the skin renders and crisps while the meat stays tender. Patting the wings bone-dry and a light dusting of baking powder are the two tricks that make the difference between good wings and great wings. Serve them with classic buffalo sauce, barbecue, or a sticky garlic-parmesan butter. Serve this with Air Fryer French Fries.
Dinner · Air Fryer, High-protein • 30 min
Ingredients
- 2 pounds chicken wings, drumettes and flats separated, tips discarded
- 1 tablespoon baking powder (aluminum-free if possible)
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- Sauce of choice (below) or serve naked with dipping sauce
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Steps
- Pat the chicken wings completely dry with paper towels — the drier the skin, the crispier the result. Place wings in a large bowl.
- In a small bowl, mix the baking powder, salt, garlic powder, smoked paprika, and pepper. Sprinkle over the wings and toss until every piece is evenly coated with the dry mixture.
- Preheat the air fryer to 380°F for 3 minutes. Arrange wings in a single layer in the basket — they can touch but shouldn't overlap. Cook in batches if your air fryer is small.
- Air fry at 380°F for 12 minutes. Flip each wing with tongs. Increase the temperature to 400°F and cook for another 10–13 minutes until the skin is deeply golden, blistered, and crisp. The thickest part should read at least 165°F (USDA safe) — 175–180°F yields even more tender meat.
- Transfer hot wings to a clean bowl. Pour over your sauce of choice and toss to coat. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing.
Tips & Variations
Make Ahead
Pat wings dry, season with baking powder mixture, and arrange on a wire rack in the refrigerator uncovered for up to 4 hours — this dries the skin further for maximum crispness. Air fry just before serving.
Storage
Refrigerate cooked wings (without sauce) in an airtight container for up to 3 days. Reheat in the air fryer at 375°F for 4–5 minutes, then toss with fresh sauce. Already-sauced wings keep 2 days but the skin softens.
Substitutions
Drumsticks and whole wings work — add 3–5 minutes to cook time and check temperature. For a lower-sodium option, halve the salt in the dry rub. Baking powder is key for crispness; don't skip it.
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