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The Crispy Skin On These Air Fryer Chicken Wings Blew Me Away
These air fryer chicken wings were actually one of the first air fryer recipes I ever cooked. And they blew me away so much that I was completely hooked on this appliance ever since. Here’s why they seriously renewed my love for wings:
- The crispiest skin you’ll ever have – I only like chicken wings when they are crisp, otherwise they’re not even worth it. That crispy skin is my top priority whenever I make them, whether it’s baked chicken wings or slow cooker chicken wings. But cooking wings in the air fryer? It beats all the other methods in crispness by a landslide.
- Juicy, flavorful, and tender inside – The crispy skin might be the best part, but let’s not forget about the inside. These wings come out super juicy.
- Just a few simple ingredients – You can certainly jazz them up with spices and sauces (see my variations below), but when I’m in a rush, I love a simple recipe with as few ingredients as possible.
- Fast and easy – These air fryer wings only need a few minutes of your hands-on time, and cook much faster than the oven. I usually prepare my side dish (or other appetizers if I’m going that direction) while they cook.
I love these crispy air fryer chicken wings for game day or when we’re hosting a party, but let’s be real, I’d recommend them for any day. Make them with me!
Reader Review
“Easy to prepare and delicious results! This is now the only chicken wings recipe I use.” –Cristine
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Ingredients & Substitutions
Here I explain the best ingredients for making air fryer chicken wings crispy, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Chicken Wings – I buy them already trimmed into wingettes and drumettes. Feel free to separate whole chicken wings at the joint yourself if you like.
- Olive Oil – Although the air fryer doesn’t require as much oil, I always add some for flavor and extra crispness. Avocado oil works, too. That being said, I tested this recipe without oil as well, and yes, you can skip it if you want to.
- Baking Powder – My surprising “secret” ingredient for the crispiest air fryer chicken wings! It soaks up extra moisture, helping to dry the skin. Be careful not to use baking soda, which won’t work and will leave an aftertaste. (I grabbed it by mistake once and that was, um, not a good experience!) Also, I’ve found aluminum-free baking powder works best to avoid any metallic taste.
- Sea Salt & Black Pepper – If you want a more flavorful seasoning, see my variations below.
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How To Cook Chicken Wings In The Air Fryer
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Dry and season. Pat the chicken wings very dry with paper towels to remove excess moisture. Place them in a large bowl and toss with baking powder, oil, salt, and pepper. I find tongs helpful for mixing easily.
- Air fry wings at lower heat first. Arrange the chicken wings in the air fryer basket, in a single layer. Air fry for half the time at lower heat (see my times and temperatures below).
- Crank up the heat to get them crispy. Flip the wings over, increase the air fryer temperature, and continue air frying until crispy.
My Recipe Tips For Crispy Skin
- Bring the chicken to room temperature if you have time. This is not required, but I noticed that letting them sit out for 20-30 minutes before cooking helps them cook more evenly.
- Drying the skin is key. Moisture is the enemy of crispy skin, so patting dry with paper towels helps you achieve maximum crispiness. I actually do this with all my chicken recipes, even ones without skin, because it also (somewhat counterintuitively) helps lock moisture inside.
- The baking powder is crucial. This is my main trick for extra crispy skin! Don’t skip it.
- The right salt ratio is most important for flavor. While you can customize spices any way you like, I feel strongly about the salt! My rule of thumb is a teaspoon of salt per pound of any meat, but since chicken wings are mostly bones, I use about 1/4 to 1/2 that amount. If you use my air fryer chicken wings recipe and want to scale it, the amount on the recipe card will update for you!
- 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. Cook in batches if needed!
- My air fryer recommendations: I have and love this air fryer. The pictures above are from an older one I used to have, but I like this new one so much better because I can fit more wings in it. If you want to make an even bigger batch at once, this version has a space for two racks. I keep it in storage and pull it out when we have company to make larger batches!
- Checking internal temperature is optional. I almost never say this, but air fryer chicken wings are pretty much guaranteed to be done by the time they get crispy. If you want to check, though, aim for 165 degrees F with a meat thermometer.
- Why change the temperature part-way through? Starting at lower heat makes the meat super juicy, and increasing the heat later gets them extra crispy. It’s the best of both worlds! I’ve tested starting out at high heat, as well as several temperature combos, and in my experience the two-temp approach I use in this recipe turned out the best.
- Can you cook them from frozen? Yes, you just need a special method! Follow my recipe for air fryer frozen chicken wings.
Air Fryer Chicken Wings (Super Crispy)
By
Make extra crispy air fryer chicken wings with my easy recipe! These turn out crisp on the outside and juicy on the inside every time.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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, 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 chicken wings for 15 minutes at 250 degrees F.
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Flip the wings over. Increase the air fryer temperature to 400 degrees F. Air fry for 15-20 minutes, until chicken wings are done and crispy.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 4-6 chicken wings, or 1/4 of the entire recipe
- Tips: Check out my recipe tips above to help you get super crispy air fryer chicken wings every time, with a juicy inside.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheat: The best way is to reheat wings in the air fryer again! Somehow even after doing it a gazillion times, I’m still always amazed at how they turn out almost like they were cooked fresh. Just air fry for a few minutes at 350 degrees F, until hot and crispy.
- Freeze: Arrange the wings in a single layer on a parchment paper lined baking sheet and freeze until solid. Transfer to a zip lock bag and keep in the freezer for up to 3 months. You can reheat right from frozen, although the result is better if you thaw first.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Crispy Air Fryer Chicken Wings
Seasoning Variations
Air fryer chicken wings are flavorful all on their own, but below are some of my favorite sauces and seasonings. Just don’t skip the baking powder — it’s a must for crispy skin!
- Simple Spices – When I want to level up these air fryer wings in a simple way, I just add garlic powder and paprika in addition to the salt and pepper. Takes all of 5 seconds.
- Lemon Pepper – I love homemade lemon pepper seasoning, but store-bought is just fine. These taste just like my baked lemon pepper wings, but crispier!
- Buffalo – Cook the crispy wings in the air fryer as usual, and finish by tossing in a mixture of butter and buffalo sauce (or any other hot sauce you love). My buffalo wings recipe has the perfect ratio! I also use the same sauce for my air fryer buffalo cauliflower.
- Cajun – I use Cajun seasoning less often because my kids can’t take the heat, but my husband loves it! You’ll need to skip the salt if your seasoning is salted like mine.
- Garlic Parmesan – Cook the wings as usual and toward the end, toss in the sauce from my Crock Pot garlic parmesan wings. I like to also add some Italian seasoning with this one.
Serving Ideas
I’ve served these crispy air fryer chicken wings for many kinds of occasions, from an appetizer at parties to the main dish at dinner (why not?). Try them with:
- Dipping Sauce – If nothing else, I have to have sauce! I serve my air fryer chicken wings with blue cheese or ranch dressing (pictured above) most often. If you want some sweetness, try my teriyaki sauce, BBQ sauce, or even jalapeno honey (that’s what I’m using in my picture in the circle at the top).
- Crudites – Carrots and celery sticks are classic, but I’ve totally made these wings a busy-night “girl dinner” with cucumbers, radishes, or bell pepper strips.
- Air Fryer Veggies – Make your entire meal using one appliance by pairing my air fryer wings recipe with air fryer eggplant, air fryer brussel sprouts, or air fryer zucchini.
- Fries – Make some air fryer french fries, or try my lighter rutabaga fries or air fryer sweet potato fries. Sometimes I even make a combination!
- Other Apps – For a party, I like to make a spread with a dip, such as Rotel dip or spinach dip, and a bite-sized appetizer, like zucchini pizza bites or Caprese skewers.
344 Comments
Gail
0Is gluten free powder necessary? just bought my air fryer and trying to learn.
Wholesome Yum M
0Hi Gail, Baking powder is a necessity in keto cooking, however, unless you are strictly clean keto it does not have to be gluten-free.
Paula
0My husband and I just made these wings. They are the best wings I have ever eaten! And we eat lots of wings. No more having to go out for wings.
I didnt even use a sauce, they were soooo good as is! Thank you for sharing. This will be a staple in our home!
Lisa
0When I buy fresh chicken, I wash them first. Do I let it dry first before I cook in the air fryer? Or is it ok to cook right away after I wash them?
Wholesome Yum
0Hi Lisa, you’ll want to thoroughly pat the chicken dry.
Anna
0I did this recipe however I could not eat the wings the taste was horrible… perhaps I put too much baking powder or baking powder was bad? Could either of these reason be possible?
Wholesome Yum
0Hi Anna, that could be possible. Is there also a chance you used baking soda instead of baking powder?
Tracey
0I am so grateful for your reply because I too experienced the worst tasting chicken I’ve ever had but they were beautiful in appearance. After reading through the comments and coming upon this one I realized I too mistakenly used baking soda instead of baking powder, LOL!!! Can’t wait to try this recipe again with the correct ingredient. Baking POWDER!!!
Amy
0I made these and they didn’t turn out at all but I used a Farberware Airfryer that just had the one basket. They never got crispy at all and I cooked them forever.
Wholesome Yum
0Hi Amy, did you arrange your wings in a single layer? They won’t get crispy if they are in more than one layer.
Diane
0The best wing recipe for an air fryer on Pinterest.
Excellent recipe.
Lorri
0Made these tonight for the first time. Oh my goodness! It won’t be the last time. They were incredible!!!!!
Steven
0I made this exactly as written, super good and crispy! I will tweak it a little next time by adding a little more salt and probably some paprika……other than that, cooking low first and high second is the ticket! My air fryer can only hold 8 pieces so this is definitely an appetizer recipe, I keep each batch warm in the oven at 170 degrees.
Zerra
0I never used the Baking Soda before in my AirFryer Chicken Wings… #GameChanger
Maya | Wholesome Yum
0Hi Zerra, I recommend using baking powder, not baking soda. The crispy effect will be similar, but with baking soda you might get that baking soda aftertaste.
Frank
0Hello, my Air fryer has recipes that say one of the ingredients is 1Tbsp of olive oil, where and how do you use it?
Wholesome Yum
0Hi Frank, you would probably coat the wings in oil before air frying them. This recipe needs no oil, though.
Laura
0Hi. Could you tell me how I would make these into dry lemon pepper wings? If it works the same as when I make them in the oven, I just pick the lemon pepper seasoning I prefer and coat them in the seasoning and bake in the oven. But, what about making them in my air fryer?
Thank you.
Maya | Wholesome Yum
0Hi Laura, I would use the same recipe here (including the baking powder), and just add the seasoning you want in addition.
Melody
0Just made these in my GoWiseUSA air fryer!! Excellent! Crispy skin! Going to experiment with seasonings next time!
When I read the recipe and comments and saw the first comment with another Melody I knew that was my sign!!!
Melody
0I just bought an air fryer and tried this recipe for the first time! Best chicken wings I ever cooked!
Kathy
0The only issue I had was eating too many!! I am soooo picky and these are the best wings I’ve ever had! And I’m 59!
Jude
0HI. Some baking powders come with an arrowroot base vs corn starch. More suitable for those avoiding all grains or a corn intolerance. I’m pretry sure it”s the absorbent starch base that does the drying. Mean to experiment with a batch of wings comparing all 3 methods. Ta! ~Jude
Maya | Wholesome Yum
0Thank you, Jude! Would love to hear how that goes for you.
Katie
0I love this idea! So much healthier than frying them in oil, and the flavor is so good!!
Hope
0I so need to get an air fryer! These look so tasty!
Megan
0Delicious!!!! I think it’s time for me to an air fryer, finally. I love how simple your recipe is and that you get that crispy skin with just simple ingredients.
Zuzana
0This is why I need Air Fryer right this moment. Love it.
Erin
0These are fantastic!