Best Air Fryer Chicken Wings

Best air fryer chicken wings are crispy, juicy, and ridiculously easy once you know the two real secrets: dry wings and a little baking powder. ♡

Here’s the thing, an air fryer can absolutely give you that crackly wing skin without deep frying, but only if you remove moisture first. The second secret is baking powder, not baking soda. It changes the surface pH so the skin browns and crisps faster, without tasting weird.

Make them classic, toss them in buffalo, or go garlic Parmesan. Let’s make them together.

Ingredients

Air Fryer Chicken Wings

• 2 pounds chicken wings, drumettes and flats

• 1 tablespoon baking powder (aluminum free if possible)

• 1 teaspoon fine sea salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika (optional)

• 1/2 teaspoon freshly ground black pepper

Optional for serving

• celery sticks

• ranch or blue cheese dip

Easy Buffalo Sauce Optional

• 1/3 cup hot sauce (Frank’s style)

• 3 tablespoons unsalted butter, melted

• 1 teaspoon honey (optional)

Garlic Parmesan Toss Optional

• 3 tablespoons melted butter

• 1/3 cup finely grated Parmesan

• 1 teaspoon garlic powder

• 1 tablespoon chopped parsley (optional)

Tips

• Dry the wings really well. Pat with paper towels until they feel dry, not slippery.

• Use baking powder, not baking soda. Baking soda can taste metallic and too strong.

• Don’t overcrowd. Cook in a single layer so air can circulate.

• Flip halfway. You get even browning and crispness.

• Sauce after cooking. Sauce before cooking makes the skin soggy.

Variations

• Lemon pepper: toss cooked wings with lemon pepper seasoning and a little melted butter.

• Sweet heat: add extra honey and a pinch of chili flakes to buffalo sauce.

• BBQ: toss with warm BBQ sauce after cooking.

• Extra crispy: chill wings uncovered in the fridge for 2 to 12 hours before air frying.

FAQ

Air Fryer Chicken Wings Recipe

Crispy air fryer chicken wings with a simple seasoning and an optional baking powder trick for the best crackly skin.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 2 pounds chicken wings drumettes and flats
• 1 tablespoon baking powder
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika optional
• 1/2 teaspoon black pepper
• Optional sauces
• buffalo sauce: 1/3 cup hot sauce + 3 tablespoons melted butter + 1 teaspoon honey
• garlic Parmesan: 3 tablespoons melted butter + 1/3 cup Parmesan + 1 teaspoon garlic powder + parsley

Method

 

1. Prep the wings. Pat wings very dry with paper towels. If they are whole wings, split into drumettes and flats.
2. Season. In a large bowl, toss wings with baking powder, salt, garlic powder, onion powder, paprika, and pepper until evenly coated.
3. Preheat. Preheat air fryer to 400F for 3 to 5 minutes.
4. Air fry. Place wings in a single layer. Cook 10 minutes, flip, then cook 10 to 12 minutes more until deeply golden and crisp. Cook in batches if needed.
5. Sauce. Toss wings in your sauce of choice or serve dry with dip.

Notes

Wings are done when the skin is crisp and the internal temp is at least 165F, but 175F to 190F tastes even better for wings.

If your wings look pale, cook 2 to 4 minutes longer. Crispness comes at the end.