Crispy Air Fried Chicken Wings for Easy Weeknights

Keep dinner simple and satisfying with these air fried chicken wings that deliver the crunch you want without the mess of deep frying. This straightforward method uses minimal oil, requires no preheating of an oven, and gets dinner on the table fast.

Why This Recipe Works

• Air fryer efficiency: The circulating heat crisps the wings evenly without drying them out, making this a faster and cleaner option than baking or frying.
• Minimal ingredients: You only need a few pantry staples—no breading, no marinating, no complicated coatings.
• Consistent texture: The wings turn out crispy on the outside and juicy inside thanks to the controlled high heat and spacing in the fryer basket.
• Healthier approach: With less oil used, the fat content is significantly lower than deep-fried alternatives while still giving you that crispy finish.
• Scalable and flexible: Whether you’re cooking for one or for a small gathering, this method is easy to scale up or down without altering cook time much.

Ingredients

• 2 pounds chicken wings, separated into flats and drumettes, patted dry
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon baking powder (aluminum-free, optional for extra crispiness)

Equipment Needed

• Air fryer (basket-style or oven-style)
• Mixing bowl
• Paper towels
• Tongs
• Small spoon for seasoning

Instructions

Step 1: Prep the Chicken Wings

Start by thoroughly patting the chicken wings dry using paper towels. Removing surface moisture is essential for crisping the skin in the air fryer. Place the wings in a large mixing bowl. Add olive oil, then toss to coat evenly. This light layer of oil helps the seasoning stick and promotes browning in the fryer.

Sprinkle in the kosher salt, black pepper, garlic powder, paprika, and baking powder (if using). Toss again until the wings are evenly coated. The baking powder is optional but highly recommended—it helps break down the proteins on the skin and enhances crisping during cooking.

Tip 1: Always dry your wings thoroughly before seasoning. This is the most effective way to avoid soggy skin when air frying.

Step 2: Preheat the Air Fryer

Set your air fryer to 380°F and let it preheat for 3–5 minutes. Preheating isn’t required in all air fryers, but it does help give the wings a jump start in rendering fat and crisping up.

While the air fryer is preheating, use this time to organize your workspace or prepare a simple dipping sauce like ranch, blue cheese, or hot honey.

Tip 2: Preheating improves cooking consistency, especially if you’re cooking in batches.

Step 3: Arrange Wings in the Basket

Open the air fryer and place the wings in a single layer in the basket. Leave a little space between each piece to allow air to circulate freely. Avoid overcrowding—even if it means doing two batches. Proper spacing ensures the wings cook evenly and develop a crisp exterior.

If your air fryer has a rack accessory, you can use it to add a second layer of wings, but still maintain airflow around each piece.

Step 4: Cook the Wings – First Round

Air fry the wings at 380°F for 20 minutes. At the 10-minute mark, open the basket and use tongs to flip each wing. This ensures both sides brown evenly. After flipping, return the basket to the air fryer and continue cooking.

During this first round, the wings will render fat and begin to crisp up. You may notice some steam escaping the fryer—this is normal and part of the moisture evaporation process.

Step 5: Crisp at High Heat

After the initial 20 minutes, increase the temperature to 400°F and cook for an additional 5 minutes. This final high-heat blast enhances the crispiness and deepens the color of the skin.

When the timer goes off, check one wing by inserting a meat thermometer near the bone. You’re looking for an internal temperature of 165°F. If your wings are particularly large, you can add an extra 2–3 minutes as needed.

Tip 3: For extra crispy skin, let the wings rest for 2–3 minutes before serving. This allows surface moisture to evaporate and the crust to firm up.

Step 6: Serve Immediately

Transfer the wings to a plate or serving dish. You can toss them in sauce at this point or serve them dry-rubbed style. Some popular finishing options include buffalo sauce, lemon pepper butter, or honey garlic glaze.

Serve alongside your choice of dipping sauces and fresh celery or carrot sticks for a classic pairing. Keep napkins handy—these wings are juicy and satisfying.

Tips and Tricks

How to Get the Best Texture

• Dry skin = crispy skin: The most critical step is patting the wings dry before seasoning. Don’t skip this.
• Use baking powder: Not baking soda—baking powder helps with browning and gives that crinkly, crispy skin texture similar to deep-fried.
• Cook in a single layer: Overlapping wings steam rather than crisp, so do multiple batches if needed.
• No need to marinate: With air frying, quick seasoning just before cooking is all you need. Marinades introduce moisture, which can hinder crisping.
• Let them rest after cooking: Just a few minutes on a wire rack or paper towel helps the skin crisp further before saucing or serving.

Swapping Seasonings

• You can easily customize the spice blend. Try adding cayenne for heat, lemon zest for brightness, or use a pre-mixed Cajun seasoning.
• For a salt-free version, rely on garlic powder, onion powder, smoked paprika, and dried herbs.
• Skip the olive oil and use avocado oil for a higher smoke point and neutral flavor.

Reheating Leftovers

• Air fryer wings reheat best in—you guessed it—the air fryer.
• Reheat at 375°F for 5–6 minutes to revive the crispiness.
• Avoid microwaving if you care about texture; it will soften the skin and make it rubbery.

Making in Advance

• You can season the wings a few hours ahead and store them in the fridge uncovered. This even helps dry out the skin more.
• Avoid saucing until just before serving to keep the skin from softening.

Recipe Variations

• Buffalo-style: Toss finished wings in melted butter and hot sauce for a classic flavor profile. Add a splash of white vinegar to enhance tanginess.
• Garlic Parmesan: Mix melted butter with garlic powder and grated Parmesan. Toss wings after air frying and serve immediately.
• Lemon Pepper: Toss cooked wings in lemon zest, lemon juice, and cracked black pepper. Add a pinch of salt if needed.
• Sticky Honey Soy: Heat equal parts honey and soy sauce with a dash of garlic and ginger. Simmer and toss wings in the glaze post-fry.
• Dry rub BBQ: Coat wings in your favorite BBQ dry rub before air frying. Serve with barbecue sauce on the side.

Frequently Asked Questions

Can I cook frozen chicken wings in the air fryer?
Yes, but for best results, thaw the wings first. Frozen wings release more moisture, which can affect crisping. If using frozen, increase the cook time by about 5–7 minutes and be sure to drain any excess moisture halfway through. Also, season them after the first 5 minutes of cooking so the spices stick better.

Why are my wings not crispy enough?
There are a few common reasons: you may not have dried them thoroughly before seasoning, your air fryer basket may be overcrowded, or you didn’t crank up the heat at the end of cooking. Be sure to include that final 5-minute high-heat blast to achieve the best texture.

Is baking powder safe to use on wings?
Yes, as long as you use aluminum-free baking powder. It reacts with the moisture and protein in the chicken skin to create a bubbly, crisp surface. Just don’t confuse it with baking soda, which can leave a metallic aftertaste.

How do I make them spicier?
Add cayenne pepper or chili powder to the seasoning blend. You can also drizzle with hot sauce after cooking or serve with a spicy dip like sriracha mayo or chipotle ranch.

Do I need to flip the wings during cooking?
Yes. Flipping at the halfway point helps ensure even cooking and browning. It’s especially important in basket-style air fryers where the bottom side might otherwise cook slower.

Summary

These air fried chicken wings are quick, crisp, and easy to make with a short list of ingredients and minimal cleanup. Whether you’re preparing a quick weeknight dinner or a party appetizer, this method delivers reliable results without the oil or hassle of traditional frying.

Crispy Air Fried Chicken Wings for Easy Weeknights

Recipe by Joseph HudsonCourse: Cooking

Servings

4

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

300

kcal

Ingredients

• 2 pounds chicken wings, separated into flats and drumettes, patted dry

• 1 tablespoon olive oil

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon baking powder (optional)

Directions

• Pat wings dry and place in a mixing bowl. Toss with olive oil.
• Season with salt, pepper, garlic powder, paprika, and baking powder. Toss to coat.
• Preheat air fryer to 380°F for 3–5 minutes.
• Arrange wings in a single layer in the air fryer basket.
• Air fry at 380°F for 20 minutes, flipping halfway through.
• Increase temperature to 400°F and cook for 5 more minutes.
• Let rest 2–3 minutes before saucing or serving.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.