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Crispy Air Fryer Chicken Wings

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These air fryer crispy chicken wings are juicy on the inside with a blisteringly crisp skin, made easy with a simple spice mix and no deep frying required.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 4 wings
Course: Appetizer, Snack
Cuisine: American
Calories: 280
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken wings, tips removed and separated into flats and drumettes (about 10–12 wings)
  • 1 tbsp baking powder (not baking soda; aluminum-free works best)
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika (optional; for a smoky note)
  • 1/2 tsp black pepper
For Crispiness
  • 1 spray cooking spray or a light drizzle of oil (to aid crispiness)

Method
 

Preparation
  1. Pat the wings completely dry with paper towels to remove moisture.
  2. In a large bowl, toss wings with baking powder, salt, garlic powder, onion powder, paprika, and black pepper until evenly coated.
Cooking
  1. Preheat your air fryer to 400°F (200°C) for about 3 minutes.
  2. Lightly spray the air fryer basket with cooking spray or brush with a thin layer of oil.
  3. Arrange wings in a single layer without crowding; work in batches if necessary.
  4. Cook at 400°F (200°C) for 10–12 minutes.
  5. Flip the wings and continue cooking for another 10–12 minutes for a total of 20–24 minutes.
  6. For extra crispness, add 2–3 minutes at the end and check for golden skin; the internal temperature should read 165°F (74°C).
Serving
  1. Let the wings rest for 3–5 minutes to allow juices to redistribute.
  2. Toss wings in sauce or serve dry with extra flaky salt. Enjoy with celery, carrot sticks, and blue cheese or ranch for dipping.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 2gProtein: 25gFat: 20gSaturated Fat: 5gSodium: 600mg

Notes

For a classic game-day platter, toss half the batch in buffalo sauce and leave half dry. Cook in batches to maintain crispiness. Store cooled wings in an airtight container in the refrigerator for 3–4 days or freeze for up to 3 months.
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