These Crispy Chicken Wings in the Air Fryer are golden, crunchy on the outside, juicy inside, and incredibly easy to make. No deep frying is needed—just a few simple seasonings and the right cooking technique!

🛒 Ingredients

• 2 lbs (900 g) chicken wings, split into flats and drumettes
• 1 tablespoon baking powder (not baking soda)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• ½ teaspoon smoked paprika, optional
• 1 teaspoon olive oil, optional

👩‍🍳 Instructions

1. Dry the wings

Pat the chicken wings very thoroughly with paper towels. Removing excess moisture is one of the most important steps for crispy skin.

For extra-crispy results, place the uncovered wings in the refrigerator for 30 minutes to a few hours before cooking.

2. Season

Place the wings in a large bowl.

Add the baking powder, paprika, garlic powder, onion powder, salt, pepper, Italian seasoning, and smoked paprika.

Toss thoroughly until the wings are evenly coated.

You can add a teaspoon of olive oil, but it’s optional because chicken wings naturally release plenty of fat.

3. Preheat

Preheat your air fryer to 400°F (200°C) for about 3 minutes if your model recommends preheating.

4. Arrange the wings

Place the wings in the basket in a single layer.

Don’t pack the basket tightly. If necessary, cook in batches.

5. Air fry

Cook at 400°F (200°C) for 20–25 minutes.

Shake the basket or turn the wings every 7–8 minutes so they brown evenly.

If the wings aren’t crispy enough at the end, cook for another 2–4 minutes.

6. Check for doneness

The chicken should reach at least 165°F (74°C) in the thickest part.

For wings, taking them a little higher—around 175–185°F (79–85°C)—can make the meat more tender.

7. Sauce and serve

Transfer the crispy wings to a bowl and toss with your favorite sauce, or serve the sauce on the side to keep the skin extra crunchy.

🔥 Secrets to Extra-Crispy Wings

Dry them extremely well. Wet chicken skin won’t crisp as effectively.

Use baking powder. A small amount helps create a drier, crispier surface. Make sure you use baking powder, not baking soda.

Don’t overcrowd the basket. Air circulation is essential.

Don’t add sauce before cooking. Wet sauces can prevent the skin from becoming crisp.

Cook in batches if necessary. Two smaller batches can produce much better wings than one overcrowded batch.

🌶️ Easy Sauce Ideas

Buffalo

Combine:

• ¼ cup buffalo sauce
• 1 tablespoon melted butter

Garlic Parmesan

Toss cooked wings with:

• 1 tablespoon melted butter
• 2 tablespoons Parmesan
• ½ teaspoon garlic powder
• Fresh parsley

Honey Garlic

Mix:

• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon melted butter
• 1 minced garlic clove

Lemon Pepper

Toss with melted butter and lemon-pepper seasoning, then finish with fresh lemon juice.

Spicy

Add ½ teaspoon cayenne pepper to the dry seasoning before cooking.

❄️ Frozen Chicken Wings

You can cook wings directly from frozen.

1. Air fry at 380°F (193°C) for 10 minutes.
2. Separate the wings if they’re stuck together.
3. Add your seasoning.
4. Increase to 400°F (200°C).
5. Continue cooking for 18–25 minutes, turning several times.
6. Check that the thickest pieces reach at least 165°F (74°C).

Cooking time will vary with wing size and your air fryer.

🔄 Reheating Leftover Wings

For crispy leftovers, air fry refrigerated wings at:

375°F (190°C) for 5–8 minutes

Avoid microwaving if you want to preserve the crunchy skin.

📝 Quick Recipe Card

Prep: 10 minutes
Cook: 20–25 minutes
Temperature: 400°F / 200°C
Servings: 4
Chicken: 2 lbs / 900 g wings
Oil: Optional
Safe temperature: 165°F / 74°C

⭐ Best Tip

For restaurant-style crispy wings, don’t rush the drying step. Pat the wings completely dry, use a light coating of baking powder, give them plenty of space, and let the air fryer do the work!