You need high heat to make the skin crisp up. An air fryer circulates hot air around the food so you get that crunch without the mess of a deep fryer.
The fat renders out while the outside gets brown. This method takes less time than using an oven and uses less energy too.
Make sure you pat the wings dry before seasoning them. Wet skin stays chewy instead of getting crunchy.
Why You'll Love This Recipe
About the Ingredients
2 pounds (900g) chicken wings, split at joints
Buy fresh wings if possible as frozen ones release more water when they thaw. Pat them very dry before cooking to ensure crispiness.
1 tablespoon baking powder, not baking soda
Baking powder raises the pH level on the skin which helps it brown faster. Do not use baking soda as it leaves a soapy taste.
1 teaspoon salt
Salt draws moisture out of the meat. Use regular table salt or kosher salt depending on what you have.
1/2 teaspoon black pepper
Freshly ground pepper adds a bit of heat. Pre-ground works fine if you need speed.
1 cup all-purpose flour
Flour creates a barrier that locks in juices. You can skip it if you prefer just the skin texture.
Step-by-Step Instructions
1. Prepare the wings
Cut the wings into sections if they are whole. Remove any loose skin or feathers that might be stuck on.
2. Season and coat
Toss the dried wings with salt, pepper, and flour until evenly coated. Add the baking powder last and mix well.
3. Preheat the air fryer
Set the machine to 380 degrees Fahrenheit (193 degrees Celsius). Let it run empty for two minutes.
4. Cook the first batch
Place the wings in a single layer without touching. Cook for 12 minutes then flip them over.
5. Finish cooking
Cook for another 10 to 15 minutes until the skin is golden brown. Check the internal temperature now.
6. Rest and serve
Remove the wings and let them sit for five minutes before eating. This keeps the juices inside the meat.
Pro Tips
How to Store Air Fryer Chicken Wings
Refrigerator
Store cooled wings in a sealed container for up to three days.
Freezer
Freeze cooked wings on a baking sheet then transfer to a bag for one month.
Reheating
Reheat in the air fryer at 375 degrees Fahrenheit (190 degrees Celsius) for 5 minutes to restore crispness.
Delicious Variations
- Add garlic powder and onion powder for a savory twist.
- Mix in paprika and cayenne pepper for a spicy kick.
- Brush with melted butter and honey for a sweet glaze.
Frequently Asked Questions
Q: Can I use frozen wings?
Yes but thaw them completely first. Frozen wings release too much water and will not get crispy enough.
Q: Why did my wings turn out soggy?
Wet skin prevents crisping so always pat them dry. Overcrowding the basket also traps steam and softens the coating.
Q: How do I know when they are done?
Look for a deep golden color and check the internal temperature. The meat should read 165 degrees Fahrenheit.
Q: Can I make these ahead of time?
Cook them fully then reheat before serving. They stay good for a few days in the fridge.
Q: What oil should I use?
No oil is needed for this recipe. A light spray works if you want extra browning but it is optional.
Try this method next time you crave fried chicken. You will save time and feel better about the meal.
Air Fryer Chicken Wings
Crispy air fryer chicken wings with a golden skin and juicy meat ready in under 40 minutes. Save this easy recipe for game night or weeknight dinner.
🧂 Ingredients
- 2 pounds (900g) chicken wings, split at joints
- 1 tablespoon baking powder, not baking soda
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
📋 Instructions
- 1Prepare the wings — Cut the wings into sections if they are whole. Remove any loose skin or feathers that might be stuck on.
- 2Season and coat — Toss the dried wings with salt, pepper, and flour until evenly coated. Add the baking powder last and mix well.
- 3Preheat the air fryer — Set the machine to 380 degrees Fahrenheit (193 degrees Celsius). Let it run empty for two minutes.
- 4Cook the first batch — Place the wings in a single layer without touching. Cook for 12 minutes then flip them over.
- 5Finish cooking — Cook for another 10 to 15 minutes until the skin is golden brown. Check the internal temperature now.
- 6Rest and serve — Remove the wings and let them sit for five minutes before eating. This keeps the juices inside the meat.
