Air Fryer Chicken Wings

The first time I made Air Fryer Chicken Wings

There are recipes that live in my head like a favorite song, and this Air Fryer Chicken Wings one is definitely that for me. I remember the first time I tried to get truly crispy wings without a fryer: it was a rainy Sunday, I had a half dozen friends over for a game, and the smell of hot oil was the one thing I did not want in my tiny apartment. I grabbed 2 lb chicken wings (split and dried) from the market, rummaged through the pantry, and ended up with something that sounded almost too simple to work: 1 tbsp olive oil, 1 tbsp baking powder (aluminum-free), 1 tsp garlic powder, 1 tsp paprika, 0.75 tsp salt, and 0.5 tsp black pepper. The wings came out crackly and golden, and the room went quiet long enough for someone to say, "These are dangerous." If you like the idea of a drier, crisp surface, you might also enjoy my version of air fryer chicken tenders which uses a lot of the same logic (my simple chicken tenders).

The Secret Behind Perfect Air Fryer Chicken Wings

There are a couple of little things that change everything. First, Pat chicken wings completely dry with paper towels. That step alone makes the skin crisp rather than floppy. Then I mix the wings up so every piece gets a light coating: Toss wings with olive oil, baking powder, and seasonings. The baking powder is not a flavor agent here so much as a texture magician; make sure it is aluminum-free so you don’t get any odd metallic aftertaste.

Preheat air fryer to 380°F. When I explain it to friends I say think of the first stage as waking the skin up without browning it too fast. Arrange wings in a single layer and cook 12 minutes. That gives the fat time to render. Then Flip wings, increase heat to 400°F, and cook 10–12 more minutes. The second, hotter burst is what transforms the rendered skin into that satisfying crunch and the little popping sounds you want to hear. Rest briefly, toss with sauce if desired, and serve. If you toss them in buffalo or a sticky honey garlic glaze, do it right after they rest so the sauce clings without making the skin soggy.

Getting the texture just right

Knowing when the wings are done is a mix of sight, sound, and a quick temperature check. The skin should be a deep golden brown with tiny blistered spots and a faint crackle when you pick one up. If you want to be precise, the internal temperature should be at least 165°F, but because wings are small I often rely on the color and that little sizzling sound. One practical tip: do not overcrowd the basket. If the wings are piled up they steam instead of crisping, so cook in batches if you must. Another trick I learned is to let them sit out for 10 minutes after you season them so the baking powder starts working on the skin; it’s subtle but real.

I also like to rotate the pieces if my air fryer basket is uneven. And if you want extra glossy wings, toss them in sauce as soon as they come out of the fryer; Rest briefly, toss with sauce if desired, and serve describes that moment perfectly. Sauce on hot wings is different from sauce on cooled wings—the heat helps the glaze set.

Small changes, big differences

You can riff on this recipe in lots of directions. One variation I make is buffalo-style: mix hot sauce with a knob of butter and toss the wings until they are evenly coated. Another favorite is honey garlic: combine honey, soy sauce, and minced garlic, gently heat until it’s syrupy, then toss the wings so the honey clings. If you want something dryer, try a lemon-pepper rub in place of the paprika for a bright finish. Those two small swaps will dramatically change the vibe of the same basic wing.

When I do a big batch for a party I often make a few different flavors so people can pick. It’s also a good place to mention that you can try the same method on other cuts; I sometimes use the same seasoning technique on thighs with great results (my go-to for thighs).

A few things I’ve learned and how to keep leftovers

A few practical things that come up every time: always use aluminum-free baking powder, pat the wings dry, and don’t be shy about flipping halfway. I usually give myself a 20-minute window of flexibility in the second stage—some wings hit the perfect crisp at 10 minutes, others need the full 12. For storage, I let cooled wings sit in an airtight container and they keep in the fridge for up to three days. To reheat, I fire the air fryer to about 360°F and warm them for 5 to 7 minutes; that brings the skin back to life without drying the meat. You can also freeze cooked wings for up to two months; wrap them well and thaw overnight in the fridge before reheating.

One more memory: I once tried this on a camping trip with a portable fryer (not the air kind) and a very patient friend named Marco. We had only emergency spice packets and a lone bottle of olive oil, but the baking powder trick still worked and the wings tasted like an indulgence. That night we compared notes on which sauce made the best drip—silly, but it felt like a tiny culinary victory.

Throughout all of this I sometimes think of other small dishes that pair nicely. If you want something crisp and breaded alongside your wings, check out a simple chicken rissoles idea I adapted once when I needed something quick and different (a rissoles take). For serving, I love classic celery and a tangy blue cheese or ranch dip, but a bright slaw, fries, or even steamed rice are great if you want a more substantial meal.

Conclusion

If you want to compare techniques or watch someone else’s method, this Air Fryer Chicken Wings {Quick + Crispy} – Feel Good Foodie write-up gives a helpful visual and slightly different spin that I often reference. For a video that focuses on achieving super-crispy skin you might enjoy this Air Fryer Chicken Wings (SUPER CRISPY!) (VIDEO) – CJ Eats Recipes, which is great if you prefer to follow along in real time.