These Air Fryer Chicken Wings have crisp, salty skin and a tender, juicy center. They’re tossed with a simple savory spice rub and a surprising ingredient that helps create irresistible crispiness. They take less than 20 minutes to cook, and there’s no marinating time required. You can use this recipe with a variety of sauces to coat or dip the wings.
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Air Fryer Chicken Wings Video
Crispy Air Fryer Chicken Wings
Cooking Chicken wings in the air fryer is brilliant, and you will make wings way more often if you try this air fryer method. Cooking chicken wings in the air fryer is one of the fastest ways to get crisp skin and juicy meat. Baking powder helps dry the skin without adding flavor, while the circulating hot air makes the wings blistered and crisp. Did I mention this method is super FAST?
The air fryer cook time is three times faster than my Baked Chicken Wings, Baked Buffalo Wings, or Lemon Pepper Wings when cooked in a traditional oven. There’s no need to preheat the air fryer, which saves you prep time and makes this the fastest crispy chicken wings recipe. All you need is your favorite wing sauce for dipping (more on that below).
Ingredients for Air Fryer Chicken Wings
- Chicken Wings – cut into flats and drummettes. I love the big packs of organic chicken wings from Costco.
- Oil – helps the spices stick to the wings and helps with browning.
- Spice Rub – the best and most versatile chicken seasoning, all you need is salt, pepper, paprika, garlic powder, and onion powder.
- Baking powder – my secret ingredient to make the wings extra crispy because it dries out the chicken skin.
How to Split Chicken Wings
If your chicken wings are sold whole (and they are less expensive this way), you will need to cut them for even crisping. To cut a chicken wing, locate the joint between the wing tip, the middle section (drumette), and the end section (the flat). Use a sharp knife to cut into the joint between these sections to create three pieces. You’ll only use the drumettes and flats. Wing tips don’t have any meat and tend to burn, so save those for chicken stock or discard them.
How to Air Fry Chicken Wings
- Prep Wings – Pat the chicken pieces dry with a paper towel and set into a large bowl. This is the key to extra crispy chicken wings.
- Drizzle with oil and toss to coat.
- Season – In a small bowl, stir together the seasonings and baking powder (if using), then toss the wings to evenly coat.
- Air Fry – Arrange the wings in the air fryer basket in a single layer and air fry right away. You can let them marinate if you’re making them ahead, but there’s no need to pre-marinate chicken wings. Air Fry at 400˚F for 8 minutes, then shake the basket to flip and air fry for another 8-12 minutes. They should be crispy and golden brown when ready.
How Long to Cook Chicken Wings in the Air Fryer
Air fry chicken wings at 400˚F for 16 to 20 minutes, flipping or shaking the basket halfway through. Smaller wings may be done closer to 16 minutes, while larger wings may need the full 20 minutes. The wings are ready when the skin is crisp and golden, and the thickest part of the chicken reaches at least 165˚F on an instant-read thermometer. If you let them reach 175˚F to 185˚F, they will have even more flavor and texture.
Tips for the Best Air Fryer Wings
- Pat dry to remove excess moisture, so the skins get crisp instead of steaming.
- Let Air Circulate – leave some space between the wings and air fry in a single layer for optimal crispiness on all sides.
- Use a little baking powder – for extra crispy wings, about 1 tsp per pound of wings helps dry out and blister the skin for an extra golden and crispy skin. I also did this with my crispy Baked Chicken Wings.
- Sauce after cooking: wait until the wings are cooked to add any sauce. If you add sauce too early, the wings lose crispiness.
What to Serve with Air-Fried Chicken Wings
I love serving this restaurant style. My husband used to work at a Chilis restaurant, and they served their wings tossed in Buffalo Chicken Wing Sauce paired with fresh celery and blue cheese dressing – classic! They also pair really well with these dips and sides:
- Ranch Dressing or Avocado Ranch
- Veggie Dip
- Potato Wedges
- Air Fryer French Fries
- Coleslaw or Caesar Salad
- Corn on the Cob
- Baked Potatoes
We love crispy chicken like my Chicken Schnitzel, Popcorn Chicken or General Tso’s Chicken, but the air fryer is our new best friend for chicken wings because it’s so much faster, requires less oil, and is memorably crispy!
Air Fryer Chicken Wings
Ingredients
- 1 lb chicken wings, split into flats and drummettes*
- 1 Tbsp olive oil
- 1/2 tsp fine sea salt, or add to taste*
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp baking powder, optional (do not use baking soda)
Instructions
- Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.
- Drizzle with olive oil and toss to coat.
- Season – In a small bowl, combine salt, pepper, paprika, garlic and onion powder, and baking powder (if using), then sprinkle over the chicken and toss to evenly coat wings with seasoning.
- Air Fry – Place in air frying basket, spacing evenly, and air fry at 400˚F for 16-20 minutes, flipping halfway. Air-fry until chicken wings are crisp and golden brown on the outside. They should reach 165˚F on an instant-read thermometer, and they will taste even better if you let them reach 175˚F to 185˚F.
Notes
Nutrition Per Serving
Filed Under
More Easy Air Fryer Recipes
If you’re looking for quick and simple meal ideas, you’ll love these air fryer recipes:
- Air Fryer Salmon
- Crispy Air Fryer Roasted Potatoes
- Air Fryer Sweet Potato Fries
- Easy Air Fryer Baked Potatoes
- Air Fried Pork Chops
- Crispy Air Fryer Bacon (my fave method!)
- Air Fryer Chicken Thighs
- Air Fryer Whole Chicken
I’m so new to the air fryer world and having so much delicious fun! These wings are amazing! I prepared them as per the recipe but let them dry brine all day, uncovered, on a rack in the fridge. I included the baking powder as well. I “fried them for I’m guessing 30 minutes. I have a KitchenAid Dual Convection Countertop Oven which is amazing, no need to flip the wings. I did 2# in 1 batch. Delicious!
Welcome to the world of air frying. That method sounds wonderful, and I am thrilled that the wings turned out so crispy and delicious for you.
Oh my goodness! These are fabulous! I like naked wings better than sauced wings so these hit the spot! Perfect seasoning blend and so easy to make! I use avocado oil instead of olive oil for taste plus it has a very high smoke point. I just bought the new Cuisinart Clearview 4 qt. air fryer. It has a glass basket and is so easy to clean. These were the first thing I made in it (never used an air fryer before) and will be making them over and over. Great recipe! I’m sure I will be making some of your other air fryer recipes now that I’ve finally got one!
I am so glad you loved the seasoning blend. Avocado oil is a fantastic choice for the air fryer because of that high smoke point. Welcome to the world of air frying, and thank you for sharing your wonderful review.
Made this tonight!!! AMAZING!!! I have no interest in trying any other dry rub. Super easy recipe. I did add 1/2 tsp of lemon pepper, so next time I will omit the pepper & the salt, since I am using granulated onion instead of onion powder. But seriously…amazing, crispy, juicy wings!!!
I’m so happy to hear you loved it, Linda!
This recipe has changed completely… it was INCREDIBLE before! My husband and I were so looking forward to making your original lemon pepper recipe today but I couldn’t find it anywhere. I thought I was crazy until I started reading the comments. This new seasoning blend makes them taste like just ordinary wings. 😫 The recipe swap listed of 1 tsp lemon pepper seasoning and 1 tsp garlic salt doesn’t seem right. I remember it being something more like 1/2 tbsp Lawry’s garlic salt to 1 tsp Lawry’s lemon pepper seasoning. I don’t want to try your other lemon pepper recipe as it has lots of butter. We prefer your original with the Lawry’s Seasonings. Please advise. Thanks!
Hi Kristin, I’m glad you loved the original so much! This one was updated to work well with the typical chicken wings sauces for folks who love to roll them in sauce after. It’s more of what most people are looking for when they search out Air Fryer Chicken Wings. But I did add a note in the recipe card if you prefer the original: “*Seasoning Variations: If you prefer the original recipe, you can replace all of the seasonings with 1 tsp garlic salt and 1 tsp lemon pepper.”
Hi, Natasha. This would be my 2nd time to make these. First time was great; my son loved it😊 Could I prepare the chicken in advance and just cook portions from day to day? If yes, do I put all the ingredients in one go, or should I leave some, like the baking powder, just when I’m about to air fry the chicken? Thanks!
Hi there! You can season and store them in an airtight container in the refrigerator for up to 2–3 days.
When you’re ready to cook a portion, toss that batch with the baking powder and air fry.
Natasha, I followed the instructions and the wings were great. However, I then read the notes/suggestions BEFORE the instructions and they say to add sauce AFTER frying the wings, as opposed to the actual recipe which instructs you to season BEFORE frying. Can you explain the contradiction?
Hi Rob! That note is if you add sauce to the wings. The recipe as written does not add sauce, but any kind of sauce can be added to the wings afterwards.
Tonight will be my 3rd time making these and my family love them. Just so easy and delicious. Thank you Natasha!!!!
You’re very welcome, Steve! So happy to hear that.
Natasha you are my go to site when I need a recipe. By far the best. I have been following you for many years.
Aww, that’s so awesome to hear, Patricia! Comments like yours inspire and encourage me. Thank you!