Ingredients
Main
- 2 lbs chicken wings, split into drumettes and flats
- 1 tbsp aluminum-free baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tbsp olive oil (for spraying)
Buffalo Sauce (optional)
- 1/3 cup hot sauce (Frank\'s RedHot preferred)
- 2 tbsp unsalted butter, melted
- 1 tsp honey
Serving
- Celery sticks
- Ranch or blue cheese dressing
Instructions
Pat the chicken wings completely dry with paper towels. Moisture is the enemy of crispy skin — spend an extra minute on this step.
Toss the wings with baking powder, salt, pepper, garlic powder, and smoked paprika in a large bowl until evenly coated.
Lightly spray the air fryer basket with olive oil. Arrange wings in a single layer, skin side up, leaving space between each wing.
Air fry at 400°F (200°C) for 10 minutes. Flip the wings and cook for another 8-10 minutes until skin is golden and crispy.
Check internal temperature reaches 165°F (74°C) at the thickest part. According to the USDA, this is the safe minimum for poultry.
For sauced wings: toss the cooked wings in a bowl with hot sauce and melted butter. Serve immediately with celery sticks and dressing.
Personal Tips
- Don't skip the drying step. I pat them with paper towels, then leave them uncovered for 15 minutes. Every drop of surface moisture is the enemy of crispy skin. I know it's tempting to skip this, but it's the difference between crispy skin and rubbery skin.
- Baking powder is the secret weapon. It raises the skin's pH, which speeds up browning and creates tiny bubbles that make the skin shatteringly crisp. Use aluminum-free only — the regular kind leaves a metallic taste.
- Don't overcrowd the basket. I've tried cooking 12 wings at once and they steamed instead of crisping. I do 8 wings maximum per batch in my 5.5-quart basket. Two batches take longer, but the results are drastically different.
- Flip exactly at the 10-minute mark. The top needs direct heat to form a crust. I set a timer — without it, I forget and the bottom overcooks. One single flip is all you need.
- Sauce goes on at the very end. If you toss the wings in sauce and then put them back in the air fryer, the sauce burns. I take the cooked wings out, toss them in a bowl, and serve immediately. The sauce should coat, not cook.
Nutrition (per serving)
Nutrition (per serving): 4 wings (without sauce) | USDA FoodData Central, calculated estimates
Tags
Frequently Asked Questions
How long do you cook chicken wings in an air fryer?
What temperature should air fryer chicken wings be?
Can you cook frozen chicken wings in an air fryer?
Do you need baking powder for crispy air fryer wings?
Can I reheat leftover air fryer chicken wings?
Dietary Restrictions
Allergens
Not Suitable For
- Vegans
- Vegetarians
- Dairy-intolerant (if using buffalo sauce)
Modifications
- Skip the buffalo sauce and use a dairy-free hot sauce for a dairy-free version. Use certified gluten-free hot sauce for a gluten-free version. The plain dry-rub wings are naturally gluten-free
- dairy-free
- keto
- and low-carb.
