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Air Fryer Chicken Wings

Air fryer wings get remarkably close to deep-fried texture — the skin renders and crisps while the meat stays tender. Patting the wings bone-dry and a light dusting of baking powder are the two tricks that make the difference between good wings and great wings. Serve them with classic buffalo sauce, barbecue, or a sticky garlic-parmesan butter.

Air Fryer Chicken Wings — finished dish

Dinner · Air Fryer, High-protein • 30 min

Servings:
4 servings

Ingredients

  • 2 pounds chicken wings, drumettes and flats separated, tips discarded
  • 1 tablespoon baking powder (aluminum-free if possible)
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • Sauce of choice (below) or serve naked with dipping sauce

Steps

  1. Pat the chicken wings completely dry with paper towels — the drier the skin, the crispier the result. Place wings in a large bowl.
  2. In a small bowl, mix the baking powder, salt, garlic powder, smoked paprika, and pepper. Sprinkle over the wings and toss until every piece is evenly coated with the dry mixture.
  3. Preheat the air fryer to 380°F for 3 minutes. Arrange wings in a single layer in the basket — they can touch but shouldn't overlap. Cook in batches if your air fryer is small.
  4. Air fry at 380°F for 12 minutes. Flip each wing with tongs. Increase the temperature to 400°F and cook for another 10–13 minutes until the skin is deeply golden, blistered, and crisp. The thickest part should read at least 165°F (USDA safe) — 175–180°F yields even more tender meat.
  5. Transfer hot wings to a clean bowl. Pour over your sauce of choice and toss to coat. Serve immediately with celery sticks, carrot sticks, and blue cheese or ranch dressing.