Air Fryer Chicken Wings
This recipe is the ultimate guide to making delicious air fryer chicken wings with an unbeatable crispy skin and a juicy interior. It's the fail-proof method for a quick, mess-free meal or snack.
Servings 4
Equipment
- Air fryer
- Large bowl
- Tongs
- Meat thermometer
Ingredients
- 2 lbs chicken wings drumettes and flats
- 1 tbsp olive oil or avocado oil
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp aluminum-free baking powder optional, for extra crisp
Instructions
- Prepare the Wings: Pat the chicken wings thoroughly dry with paper towels. This is the most crucial step for achieving crispy skin.
- Season the Wings: In a large bowl, toss the dried wings with olive oil. In a separate small bowl, combine all the dry seasonings (including baking powder if using). Sprinkle the seasoning over the wings and toss until evenly coated.
- Preheat & Arrange: Preheat your air fryer to 380°F (195°C) for 3-5 minutes. Arrange the seasoned wings in a single layer in the air fryer basket. Do not overcrowd.
- Air Fry: Cook for 20 minutes, flipping the wings halfway through.
- Increase Temperature for Crispiness: Increase the temperature to 400°F (200°C) and cook for an additional 5-10 minutes, or until the wings are as crispy as you like.
- Check Doneness & Rest: Use a meat thermometer to ensure the internal temperature reaches 175°F (80°C). Transfer wings to a platter and let them rest for 2-3 minutes before serving.
Notes
- Baking Powder: The baking powder is optional, but it's the "secret ingredient" for a truly crispy skin.
- Don't Overcrowd: Cooking in a single layer is key to crispiness. If the wings overlap, they will steam instead of air frying.
- Sauce after Cooking: For maximum crispiness, always toss the wings in your favorite sauce after they have finished cooking.