Description
Air Fryer Chicken Wings are extra crispy on the outside, juicy on the inside, and ready in under 20 minutes—no deep fryer required. They deliver crackly golden skin and bold flavor with minimal oil and cleanup.
The key is thoroughly drying the wings and cooking them at high heat so the fat renders quickly and the skin crisps evenly. This easy air fryer chicken wings recipe gives you consistent, restaurant-quality results every time.
Ingredients
- 2 pounds chicken wings (drums and flats, defrosted if frozen)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper (freshly ground preferred)
Instructions
- Prep the chicken wings: Separate full wings into drums and flats if needed, and ensure they are fully thawed. Pat them very dry with paper towels until the skin feels dry to the touch—this step is crucial for crispy skin.
- Season the wings: Place the wings in a large bowl, drizzle with olive oil, and toss until lightly coated. Sprinkle in garlic powder, onion powder, paprika, salt, and black pepper, then toss again until every piece is evenly seasoned.
- Preheat the air fryer: Set the air fryer to 400°F and preheat for 2 minutes so the basket is hot, which helps the skin start crisping immediately.
- Arrange the wings: Place the wings in a single layer in the basket, making sure they are not touching. Leave space between each piece so hot air can circulate freely.
- Cook the first side: Air fry at 400°F for 10 minutes. The skin should begin turning golden and look slightly blistered around the edges.
- Flip and finish cooking: Carefully flip each wing with tongs and cook for an additional 8 minutes at 400°F, until the skin is deep golden brown and crispy and the internal temperature reaches at least 165°F.
- Rest and serve: Remove the wings from the air fryer and let them rest for 2–3 minutes so the juices redistribute. Serve immediately as is or toss with your favorite sauce while hot.
Notes
- Make-ahead tip: Season the wings up to 24 hours in advance and refrigerate uncovered to help dry the skin even more for extra crispiness.
- Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
- Freezer instructions: Freeze cooked and cooled wings in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
- Reheating method: Reheat in the air fryer at 400°F for 3–4 minutes until hot and re-crisped; avoid microwaving to prevent soggy skin.
- Substitution note: Swap paprika for smoked paprika for a deeper smoky flavor, or add a pinch of cayenne for heat.
- Serving suggestion: Serve with ranch or blue cheese dressing, celery sticks, and carrot sticks for a classic presentation.
Nutrition
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