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Get It NowThis air fryer chicken wings recipe is my favorite way to cook wings, because it’s the BEST way to get super crispy chicken wings! With just a couple simple ingredients and a few minutes of prep time, this air fryer recipe is as easy as it gets and as crispy as air fryer bacon, but also easy to customize with your favorite sauce. It’s perfect for game day, or (let’s be real) any day! Let me show you how to cook chicken wings in the air fryer perfectly — including the simple steps and a few key tips for the crispiest skin ever.
And if you don’t have an air fryer, you can easily make baked chicken wings or slow cooker chicken wings instead.
Why You’ll Love This Crispy Air Fryer Chicken Wings Recipe
- Juicy, flavorful, and tender chicken
- Super crispy skin
- Just 2 simple ingredients (plus salt and pepper)
- Only 5 minutes to prep
- Packed with tips for the best air fryer chicken wings ever – see below!
Ingredients & Substitutions
This section explains how to choose the best ingredients for air fryer crispy chicken wings, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Chicken Wings – Buy them trimmed, or separate whole chicken wings at the joint (to make wingettes and drumettes) before cooking.
- Olive Oil – Although optional, olive oil helps the seasoning adhere to the wings better and gets them more crispy. Any neutral oil, such as avocado oil, also works.
- Baking Powder – This surprising ingredient makes CRISPY wings! This is because it soaks up extra moisture, helping to dry the skin. Be careful not to use baking soda by mistake, which won’t work and will have an aftertaste. Also, aluminum-free baking powder works best to avoid any aftertaste.
- Sea Salt & Black Pepper – For simple seasoning. See more flavor ideas below!
How To Cook Chicken Wings In The Air Fryer
This section shows how to make chicken wings crispy in the air fryer, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Pat chicken wings very dry with paper towels to remove excess moisture.
- Season. In a large bowl, toss wings with baking powder, olive oil (if using), sea salt and black pepper.
- Arrange. Place chicken wings in the air fryer basket in a single layer, without overlapping. (Work in batches if needed.)
- Cook. Air fry the chicken wings for half the time (see times below).
- Turn. Flip the wings. Increase the air fryer temperature. Continue air frying until your crispy chicken wings are done.
How Long To Cook Chicken Wings In The Air Fryer?
Air fry chicken wings for 15 minutes at 250 degrees F first, then flip and air fry for 15-20 more minutes at 430 degrees F. The total time is 30-35 minutes.
Tips For The Best Air Fryer Wings
Use these foolproof tips to make delicious and crispy wings every single time.
- Let wings come to room temperature if you have time. This is not required, but letting them sit out for 20-30 minutes before cooking will help them cook more evenly.
- Dry the skin. Moisture is the enemy of crispy skin, so patting dry with paper towels helps you achieve maximum crispiness.
- Use the right salt ratio. A good rule of thumb for meat and poultry is a teaspoon of salt per pound of meat, but since chicken wings have mostly bones, only about 1/3 of their weight is actually meat. This air fryer chicken wing recipe is for 2 pounds of wings, which is about 11 ounces of meat, and that’s why I used 3/4 teaspoon of sea salt. Adjust accordingly if you make a bigger or smaller batch.
- Sprinkle baking powder on the skin. This is the main trick for extra crispy skin! Don’t skip it.
- Grease the air fryer if needed. Mine is pretty nonstick, but you can spray with cooking spray or brush lightly with olive oil before adding the wings if you like, for easier cleanup.
- Don’t crowd the air fryer basket. This ensures that the air can flow through and crisp up the skin. It’s okay if the wings touch a little, but try not to have their entire sides touching. If you have patience to have them not touching each other at all, even better.
- Start at low temperature, then increase heat. Cooking the wings at 250 degrees F first makes the meat super juicy, and increasing the heat layer gets them extra crispy.
- Flip and max out the heat. Flipping halfway through helps with even cooking as well, and increasing the heat is necessary to crisp up the skin on the outside.
- Check internal temperature. Crispy chicken wings is usually a sign that they are done, but the best way to know for sure is to use a meat thermometer. Confirm that the internal temperature reaches at least 165 degrees F, and make sure not to touch the bone when measuring.
Can You Cook Frozen Chicken Wings In The Air Fryer?
Yes, you can cook frozen wings in the air fryer. However, you’ll need to use the air fryer to quickly thaw them before seasoning.
Check out my frozen chicken wings in the air fryer post to learn how.
Seasoning Variations
Crispy wings in an air fryer are already flavorful plain, but you can also mix it up with a variety of seasonings or sauces:
- Simple Spices – Don’t want to make any special seasoning or sauce? Use basic spices like garlic powder or paprika to flavor wings.
- Lemon Pepper – Season with lemon pepper seasoning, or try my baked lemon pepper wings.
- Buffalo – Cook wings as written below, and finish by tossing in this buffalo sauce.
- Ranch – Skip the salt and season wings with dry ranch seasoning instead.
- Cajun – Skip the salt and season wings with Cajun seasoning.
- Garlic Parmesan – Cook wings as usual and toward the end, toss in the sauce from this garlic parmesan wings recipe. (Some Italian seasoning is also delicious with this one.)
No matter what seasoning or sauce you use, I recommend keeping the baking powder on the skin — it’s the key to super crispy skin
Storage Instructions
- Store: Keep leftover cooked wings in the refrigerator for 2-3 days.
- Freeze: Place air fryer chicken drumettes and wingettes in an airtight container in the freezer for 2-3 months.
Can You Reheat Wings In The Air Fryer?
Yes, the fryer is a great way to reheat wings. Place leftovers in the air fryer basket, set the air fryer to 350 degrees F, and cook for about 5 minutes, or until hot.
What To Serve With Air Fryer Chicken Wings
Chicken wings are a delicious and easy way to cook up a tasty meal in no time. Here are some of my favorite pairings that will perfectly complement your crispy, flavorful wings!
- Dipping Sauces – Blue cheese dressing is a classic, and ranch dressing, sugar-free teriyaki sauce, or bbq sauce are always hits.
- Raw Veggies – Carrots and celery sticks are classic sides to crispy air fryer wings. You can also use cucumber, radishes, or bell pepper strips.
- Air Fryer Veggies – Serve the best air fryer chicken wings with a veggie like air fryer eggplant, crispy air fryer brussel sprouts, or air fryer zucchini chips.
- Simple Salads – Veggie salads always pair well with wings! Try my creamy cucumber salad, coleslaw, or wedge salad.
- Other Appetizers – Serve wings with rotel dip, zucchini pizza bites, or Caprese salad skewers.
More Air Fryer Chicken Recipes
If you like these quick, easy, and crispy chicken wings, you might also like some of these other easy air fryer chicken recipes:
Recommended Tools
- Air Fryer – My favorite basket air fryer for all my air fryer recipes!
- Air Fryer Oven – If you want to make a bigger batch of wings, this version has a space for two racks.
Air Fryer Chicken Wings
Air Fryer Chicken Wings (Super Crispy!)
Learn how to cook the BEST chicken wings in an air fryer! This air fryer wings recipe includes tricks for crispy skin + seasoning ideas.
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Pat the chicken wings very dry with paper towels. (This will help them get crispy.)
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In a large bowl, toss the wings with baking powder, olive oil (if using), sea salt and black pepper.
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Place the chicken wings in the air fryer in a single layer, without touching too much. (Cook in batches if they don't fit.)
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Air fry the chicken wings for 15 minutes at 250 degrees F. (If your wings are frozen, add an extra 10 minutes at this step.)
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Flip the wings over. Increase the air fryer temperature to 430 degrees F (or the highest your air fryer goes). Air fry for about 15 to 20 minutes, until chicken wings are done and crispy.
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Recipe Notes
Serving size: 4-6 chicken wings, or 1/4 of entire recipe
Nutrition info does not include the optional olive oil.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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239 Comments
Bo
0When you mention to baking powder for the crispy skin, is that double or single acting…or does it make a difference? Thanks!
Wholesome Yum D
0Hi Bo, In this case it doesn’t make a difference.
YM
0Not the first time I cooked this recipe. I repeat it every time I want crispy chicken wings!
Audrie
0This turned out fantastic. First time using air fryer I got for Christmas and this turned out great!!
Beth
0Hi Maya! All your recipes are amazing so thank you! Question: I do not have an air fryer. Can I use your same recipe but for a standard oven? Thank you kindly!
Wholesome Yum D
0Hi Beth, You can follow the instructions in my lemon pepper wings recipe if you are going to use the oven.
Joyce Powell
0My air fryer is cosori 5.8 and only goes to 400.
Jaclyn
0Perfectly crispy and delicious!
Robin
0These wings turned out great!
Ariane
0Perfectly crispy and tender. Winner, winner, chicken dinner!
Ciera
0I made the most perfect wings with this recipe. This has become my boyfriends new favorite chicken wing recipe. They are just the perfect amount of crispy and the chicken remains moist.
Susan L Allen
0These wings are really good!
Anne
0I love chicken wings from the air fryer, and these are a new favorite. They were crispier than any I’ve ever had before.
This will be in my regular rotation for sure
Anne
0Crispy deliciousness
Jakob
0Hi Maya, thank you for sharing all this amazing Keto info, it is much appreciated. Do you mind to add degree Celcius, maybe in brackets, directly after you place degree Farenheit, in your recipies. Here where I live all our equipment is calibrated in Degrees Celcius?
Wholesome Yum M
0Hi Jakob, Sorry about that! I do usually provide temperature conversions in the recipe card. 250 degrees F = 120 degrees C and 430 degrees F = 220 degrees C. Enjoy!
Nique
0I love love love this recipe…. I was craving fried chicken for a while now and I’m so happy I came across this hands down the best ever and it taste just like it was deep fried too
Niamh
0Excellent every time!!! Thank you for sharing!
Cathy
0Great recipe. So crispy and moist inside. Served with Buffalo and teriyaki sauces. Crowd totally pleased!
Gilbert
0Thank you
Barbara
0Whenever I try to deep fry in my air fryer I found if I spray both sides the coated foods (I do breaded tenderloins using pork rind dust, almond flour and spices) with olive oil or PAM then put in the refrigerator for at least 15 minutes to 1 hour the foods taste more like deep-fried. Thank you for all the great recipes and inspiration.
Cat
0Hi again! Ummm…wondering which is correct – the 275 calories you have or the 501 calories the ingredients list I put into MyFitnessPal has. Obviously a huuuge difference. Here’s hoping you’re correct…lol. it’s so hard to know what to trust anymore. You go to different sources for the same recipe and they all give you something different. So it’s really not our fault oh, but I would like to know if there’s a place to go for true, standardized correct calorie counts. These Wings look delish, and I would love to be able to eat them! Thanks so much for any help.
Wholesome Yum M
0Hi Cat, My nutrition comes from the USDA food database. I believe it’s the most accurate way to get nutrition information. I hope this helps!
Cat
0Yes! Can you tell me where to find that? I’d really appreciate it. And now I can have wings again!! Thank you!
Wholesome Yum M
0Hi Cat, You can find it here.
Tami
0Absolutely fabulous. The last 2-3 times making wings I just had some temperature guidelines and they were blah.
You instructions are perfect. Both my husband and I felt like we had restaurant quality food in our living room. Thank you
Patricia
0I love that you use baking powder because it makes the wings crispy! I also added Lawry seasoning, lemon pepper, dill and garlic powder!
Elaine
0It came out crispy!! So good! Had it with mango habanero sauce from bww!
Brenda
0OMGOSH! This was our first recipe with our new Air fryer. They turned out perfect. Thank you so much for your awesome recipe. My husband and I started a new lifestyle change in eating and much healthier to say the least. The air fryer will be our saving grace too!
Carrie
0We love these wings. Amazing how crispy they turn out. Could you add additional seasonings like garlic or cheese without changing the crispy crunch? What about using onion rings or zucchini instead of wings? Have you tried anything else? Thanks. Carrie. In Las Vegas.
Moon Lady
0Didn’t work for us at all…
Maya | Wholesome Yum
0I’d love to help if you could give more specifics about what didn’t work out.
Kate
0I’m going to try these this weekend but need to make them ahead of time. Will they stay crispy and not dry out if they are reheated in the oven? Thank you
Wholesome Yum M
0Hi Kate, These will not have the same crisp texture as they do right out of the air fryer, but they will reheat nicely.
Richelle
0No review, just comments/tips. I was born in Buffalo, I currently live and work in Buffalo and we do things a little differently. Sauce: it’s not Buffalo sauce, it’s Frank’s hot sauce and melted butter mixed together, the more butter you use the less hot the sauce is. It is NEVER, ever ranch – it’s 100% blue cheese (the chunkier the better). Air frying is great for home but any restaurant where you can order wings are deep-fried in oil, they are not baked and they certainly aren’t breaded. Oh, and we don’t use baking powder either. Hopefully, these tips are beneficial for anyone who’d like to make genuine “Buffalo” wings (we just call them wings 🙂 )
Michele
0I made the wings a couple of weeks ago, and I’m doing them again tonight. The wings were fantastic! Great recipe! Thanks so much for sharing.
Rolland
0Hi there! I just ordered some dried lemon peel so I can make your lemon wings but I also have an air fryer. Is there a way to mix the two, rather than just air fry wings and THEN sprinkle your lemon pepper on it so that the lemon pepper is cooked like when you bake it, but by using the air fryer?
Thanks!!
Wholesome Yum M
0Hi Rolland, Sure! Season according to this recipe for Lemon Pepper Wings except reduce the amount of oil to 1 tablespoon. Cook according to the instructions for Air Fry Chicken Wings.
Nicole
0I have done wings in the air fryer both from frozen and already thawed. They both turned out fine, it just takes longer to cook and a couple of extra steps from frozen. If you do them from frozen, just cook them plain first until they are about halfway done, take them out, tops in your seasoning and baking powder or flour mixture, put them back in the air fryer basket and spray with oil. Cook the rest of the way, turning them once and spraying the opposite side with oil again. They turn out crispy and delicious.
Trice
0I made these following the instructions exactly… like some of the other posts, I didn’t like the baking powder aftertaste. They were very crispy though!! Amazing crunch. We made our next batch with self rising flour and it was crispy enough without the aftertaste so we preferred it to the baking powder.
Pattu
0Be sure to use aluminum free baking powder. That will eliminate the aftertaste
Patti
0Yummmm even picky child loved them. No leftovers. Added lemon pepper seasoning after. Will only do wings this way. Thank you so much
KT
0Not sure if I did something wrong, but I have an aftertaste from the baking powder. Aside from that, the chicken was moist and so crispy! Absolutely love how easy it is
Wholesome Yum M
0Hi KT, Feel free to adjust the amount of baking powder in the recipe. It needs to just coat the chicken, so you can use a little less if that’s your preference.
Patti
0And use aluminum free baking powder
Wholesome Yum A
0Thank you!!! Tried it and it turned out well.
Linn
0Loved this recipe. The wings were tender, moist and crispy. I did some plain, bbq and Buffalo. Take out wing are a thing of the past these take a little effort but are well worth it!
Lydia
0Great recipe. Love it more because of the use of an air fryer. Thanks
Cara
0I was thankful for this recipe for my very first air fryer experience. Like others, boyfriend and I were both faced with a BP aftertaste/mouth discomfort once we stopped eagerly eating the wings. ROFLIt is crispy as heck though and really helped me understand how to use this device. Will browse for a recipe using alternate flour next time
Julie
0Sorry wasn’t really thrilled with the BP it was edible but not OMG. Love your site though!
Wholesome Yum M
0Hi Julie, Sorry this recipe didn’t suit your tastes. Was there a specific element you didn’t care for? Maybe I can provide a solution or alternative for you.
SD
0OMG! My family and I love this quick and easy recipe. Thank you for sharing!
Janniece
0So crispy! Didn’t have flour, so I substituted for a about half as much flax seed meal. My basket air fryer also only went to 400 degrees, but these came out so perfect. So glad I found this amazing recipe on my first try, I’ll never have to look for another!
shannonmichaeltx@att.net
0BAKING POWDER! Genius! I loved this. I made the recipe as written in my Breville oven on the air fryer setting. I did the cold water defrost as instructed – in a zip lock. Everything came out so good! I did turn these into Buffalo wings by using Frank’s hot sauce. I added the sauce at the end of the cooking cycle – after they were done completely. So good!
Mike In Fort Worth
0Those of us who have been on salt restricted diets are unable to eat these wings. The wings were beautiful but they were like eating the salt shaker, ended up throwing them out but will try the recipe without the baking soda.
Wholesome Yum M
0Hi Mike, The recipe calls for baking powder, not baking soda. Using plain baking soda would definitely result in an aftertaste. But, if you don’t want to use either one, try slow cooker garlic parmesan wings instead and feel free to adjust the amount of salt.
Bev
0Mike, you use baking powder not baking soda
Marcel
0It’s baking powder, not baking soda.
Cindi
0to Mike in Ft Worth – it should be baking powder you’re using NOT baking soda. I use BP and lemon pepper and love them!
Barb
0Shouldn’t you have used baking powder?
Maria
0I was wondering what degrees you cook the wings if you have the basket air fryer. I would have to do them in batches, right? Also they may possibly be touching each other. Would I be better cooking them in the oven with brushed on butter? Thanx a bunch.
Maria 🙂
Wholesome Yum M
0Hi Maria, A basket air fryer would require the same time and temperature for cooking. Yes, you will definitely have to do your wings in batches if you are using the basket air fryer. Try not to let them touch too much, but it doesn’t have to be perfect.
Chantelle
0The best!!! I have made this recipe like 10 times by now. Can’t even eat any other wings anymore!
LaToya
0Thanks for the baking soda tip! It gave my chicken the crispiness I’ve been missing.
C
0This recipe uses baking powder, not baking soda. They are 2 different things.
Melissa
0She did give a baking soda cream of tartar option
Lindsey
0So good!!! I did the soda/tartar dusting and it was delicious!! Thank you for another awesome recipe
Wanda
0I tried these once already….AMAZING! I’d like to add Old Bay seasoning. What amount would you suggest for 4 lbs of wings? But the way I love that you have a recipe adjuster. Thank you.
Wholesome Yum M
0Hi Wanda, What amount of Bay seasoning? It really depends on your personal tastes. If you want light flavor then a tablespoon should do the trick, but feel free to scale up to accommodate your personal tastes.
Gina
0Hi, may I know if it is possible to use this recipe for deep frying as well? Will the results be the same or are there any tweaks that should be done? Thank you!
Wholesome Yum M
0Hi Gina, I have not tried deep frying this recipe, so I’m not sure if you would get the same results. Please let us know how they turn out if you decide to try it.
Leslie
0I added a little paprika and chili lime seasoning and made homemade ranch dressing. These were crispy on the outside and moist on the inside. I followed the cooking instructions too!
S. Ankrah
0The Baking Soda made the wings sooooo salty, I thought I was going to be diagnosed with High Blood Pressure. OMG!
Wholesome Yum M
0Hi S. Ankrah, Unfortunately, that’s because you used baking soda so it gave your chicken a bitter element. Please use baking powder next time you make this recipe, it will not affect the flavor of your wings.
Laura
0Question: I had used paprika when I was in my 20s… but when I was diagnosed with a High Upper Hernia at the young age of 28 I had to adjust my seasonings. It took a LONG TIME to figure out what bothered it, even on prescribed antacid medications. So my question is because I can’t remember if this seasoning is spicy (as in even mild) tasting, or if it is like Season-All? Thank you look forward to your answer.
Wholesome Yum M
0Hi Laura, Paprika is a chili spice but it very mild, providing more flavor to a dish than heat. It’s not a blend of spices like Season-All, but actually dried and ground chilis. There is a form of hot paprika, but not common to find in grocery stores and would be labeled “hot” or “spicy” Hungarian Paprika. I hope this helps!
Laura
0Your recipe to print or save does not have in the ingredients melted butter, or in your instructions as seen in video I read it twice….. am I missing it ??
Wholesome Yum M
0Hi Laura, Which recipe are you referring to? This crispy Air Fryer Chicken doesn’t call for butter or have a video in the recipe card.
Shannon
0These were delicious! My air fryer’s maximum temperature is 400, but they still came out very crispy. I substituted 1 tbsp of Old Bay for sea salt and pressed the dry mixture into the wings. No sauce was needed and my entire family loved them.
Santa
0Thank you so much for this recipe! We have a little tavern we visit for wings and with the current situation, we can’t go! Every time I make wings I just can’t get them crispy no matter which method I try! The baking powder is a game changer!! Absolutely delicious! We even added buffalo ranch seasoning to the second batch and even better!! Thanks again!
Jill
0I don’t even like chicken wings. Made them for my husband and ended up eating them all and had to make more for him. That’s how good these are.