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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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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
Debra
0These wings were fantastic. My husband and I both agreed these wings are better than the ones we pay an extreme amount of money for when we get wings at a restaurant. He told me to make sure I keep this recipe handy, because he knows we will be making these again very soon! Thanks for a great recipe. By the way, we did use the oil on them.
Winston F Reed
0I don’t know of any air fryer that goes as low as 250F. I have found this recipes good at 380-400F.
Kenobiwan
0The lower temp helps dry them out a little better for extra crispness and also help them cook more thoroughly, reducing the risk of burning (maybe not always needed if it’s working for you!). If your air fryer doesn’t get low enough, you could try cooking them in the oven at that temp, then finish at high temp in the air fryer.
Kim
0Love these! They turned out so good, crispy and juicy! I did add some garlic powder as well when seasoning them. We tossed them in some mango habanero sauce once done! Thank you for sharing this recipe this will always be my go to!
Tameko
0Hello. First off, let me say I LOVE your simple, easy to follow, informative recipes. I like to season my chicken and let it sit for at least 30 minutes before cooking. Would you wait to add the baking powder just before cooking, or go ahead and add it when seasoning it?
Wholesome Yum D
0Hi Tameko, I would add it right before cooking.
Heather
0My husband is VERY picky about hot wings and this was an absolute WIN with him!! Thank you very much!
Rory
0Followed to the letter but after flipping gave a quick spray of Pam. Better than most orders of wings we had dining out!
Kimberly
0Amazing! My wings came out so good thanks to this recipe! I kept recipe as is and added Buffalo sauce (Franks Buffalo sauce + some butter) The Buffalo sauce stuck to the wings perfectly, so good (with or without sauce).
Added this to my recipes, thank you.
Travis
0I never comment on recipes. I have found some good ones but nothing has ever made me want to comment on a recipe before…until now. These are far and away the crispiest tastiest air fryer wings I have ever had. Unbelievable. The whole family enjoyed them. The first cook at 250 added time to the meal prep and I almost didn’t try the recipe but I am glad I did. If I could give more than 5 stars I would.
Molly DeVoe Tuemler
0So dang good. I eat them with no sauce. So crispy. Delish.
Abby
0These were so easy and delicious! I dipped them in ranch and the whole family loved them.
Sharina
0Been craving for chicken wings, and this recipe is soooo delish. They were so tender and flavorful. My new favorite!
Kristen
0These chicken wings were so juicy yet still so crispy, they were some of the best wings I have ever had.
Pegi Fitton
0This was a nice beginner recipe. The flavor was good, they browned nicely, and were crunchy. My only complaint was the buffalo sauce I used did not stay on the wings.
Diane Flower
0Both my daughter & myself (not to mention our little dog, minus the bonus of course) thoroughly enjoyed these wings so crispy with gentle spices & so easy to prepare & cook.
Susan
0These were delicious! I added 2 teaspoons of Weber Honey Garlic Seasoning for more flavor.
Also, it was easier to coat the wings without the olive oil. I can’t wait to make these again!
Anne Barron
04 ingredients! What’s not to love? Customizable to any sauces. My husband loved them (picky eater). Prefers them over fried.
Note: my air fryer only goes to 400 and 15 minutes was great for us. If I were to coat with a lot of sauce I would go 20.
Diana Dufresne
0These were awesome, my first time of using baking powder on the wing. Love cooking in the air fryer.
Ryan Larrabee
0Simply outstanding… did a two hour brine before and couldn’t believe how amazing they came out… you would never know they weren’t deep fried.
Ofelia
0Can I bake this recipe?
Wholesome Yum D
0Hi, Here is a recipe for baked wings.
Sally W.
0When cooking in batches do you put them in the oven to keep warm? And if so, at what temperature.
Wholesome Yum D
0Hi Sally, You could keep them in the oven at the lowest temperature.