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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
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.
Rosanne
0First thing I made in air fryer worth making again! TY
Phillip
0Cooked with your Instructions and my spices cumin, chili powder, garlic powder sea salt, and the baking powder, and thought they came out fantastic. Will use this method from now on thx a lot.
Ben
0I was pleasantly surprised how enjoyable these wings were! I added some Chinese five spice to the blend with a firecracker sauce… awesome wings! Crispy, juicy,tasty!
Raymond
0Just made these wings and they are great no sauce needed…. did dip in sriracha and it was amazing…. thank you for the recipe
Vince
0These air-fryers sometimes take some experimenting to get different foods cooked just right…Even when going by recipes in the included cookbook. Also, there are the “Preset” buttons for certain foods like chicken, fish, french fries, etc. The other thing is when you have an air-fryer that has different levels for the cooking racks. The top-level for braising and searing…The middle rack, basically, for best air-flow, which also possibly acts to virtually rotisserie food without having to fuss around with a spit… Then there’s the bottom level which pretty much serves as a way to bake food. Combine all of this with cooking-times and what to set the temperature at and things start to get quite interesting. Ultimately though, air-fryers serve as a great tool for cooking healthy meals quickly. I’ve had mine (Door with window) made by Faberware, for about 8 months now and I’m just having such much fun using it.
Lamar
0Thank you. This is the best chicken wing air fryer recipe that I have ever used. I have tried to cook wings in the air fryer for a long time and I have not come close to regular fried wings. This recipe was as close as I can possibly get to actual fried wings which were excellent! It took a little bit longer in time than I really wanted but the end result is perfect. I would give this recipe at 10 star if I could.
Cindi
0Um….YUM! I don’t usually comment but I HAD TO!
Rich
0Tried these recently…did not grease the basket or crisping tray in my Bella fryer. The baking powder and chicken fat combined to create deposits on the non-stick surfaces about the same hardness as concrete! No amount of scrubbing/soaking would remove them. Finally placed in dishwasher which resulted in removing the deposits AND the non-stick coating under each deposit. Spoke with Bella CS – not covered under warranty and they do not sell replacement parts – SOL 🙁 Will be using parchment paper in the future – lesson learned…