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A stainless steel air fryer sits on a warm deodar wood table next to a plate piled high with golden-brown, crispy chicken wings garnished with fresh parsley. A folded grey napkin with a silver fork, alongside a small speckled bowl of white dipping sauce, completes the setup against a bright window backdrop.

Air Fryer Chicken Wings

Perfectly crispy air fryer chicken wings with a baking powder coating and two step temperature method golden, crunchy skin and juicy meat in just 30 minutes with no deep frying and almost no cleanup.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, dinner, Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb Chicken wings Split into drumettes and flats, tips removed
  • 1.5 tsp Aluminum-free baking powder Not baking soda - key for crispiness
  • 1 tsp Kosher salt
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper Optional
  • 2 tsp Avocado oil Just enough to coat - do not use too much

Equipment

  • 1 Air fryer 5-6 quart recommended for 2 lbs wings
  • 1 Large mixing bowl For tossing wings with seasoning
  • 1 Instant-read thermometer Wings done at 165F minimum
  • 1 Paper towels Pat wings completely dry - most important step
  • 1 Tongs For flipping wings and removing from basket

Method
 

  1. Preheat air fryer Preheat air fryer to 380F for 3 to 5 minutes. A preheated basket means wings hit a hot surface immediately and start crisping from the first second rather than slowly heating up with the appliance.
    A stainless steel air fryer with its basket pulled out, glowing orange as it preheats to 400°F on a wooden kitchen counter. Next to it, a plate holds a batch of seasoned chicken wings.
  2. Dry the wings Pat chicken wings completely dry with paper towels on all surfaces. Press firmly and take your time surface moisture turns to steam in the air fryer and prevents crisping. This is the single most important prep step for crispy air fryer chicken wings.
    A pair of hands uses white paper towels to thoroughly pat dry raw chicken wings arranged on a dark texturized board, set on a wooden countertop next to an air fryer.
  3. Season with baking powder In a large bowl, combine baking powder, salt, garlic powder, smoked paprika, onion powder, black pepper, and cayenne. Add wings and toss until every surface is evenly coated. Drizzle avocado oil over the wings and toss again. Use no more than two teaspoons of oil too much pools in the basket.
    A person's hands toss raw chicken wings in a large hammered copper bowl while pouring a drizzle of oil from a small glass cruet, with spices and an air fryer on a wooden countertop.
  4. First cook at 380F Arrange seasoned wings in the air fryer basket in a single layer with space between each piece. Do not crowd touching wings cannot crisp where they contact each other. Cook in batches if needed. Air fry at 380F for 10 minutes without opening. This lower temperature allows the fat in the skin to render slowly.
    A person uses metal tongs to flip chicken wings inside the basket of a stainless steel air fryer on a wooden countertop, with the digital display reading "FLIP".
  5. Flip and increase temperature Open the basket, flip each wing with tongs. Increase temperature to 400F. Cook for another 10 to 12 minutes until the skin is deeply golden and audibly crunchy when tapped with tongs.
    A person uses metal tongs to lift a steaming, golden-brown chicken wing out of the basket of a stainless steel air fryer set to 400°F, resting on a wooden countertop.
  6. Check temperature Check internal temperature at the thickest part of the largest drumette without touching the bone. Air fryer chicken wings are safe at 165F. For best texture push to 175F the connective tissue breaks down more completely and the meat pulls cleanly from the bone.
    A person uses a digital meat thermometer, reading 175°F, to test a golden-brown chicken wing freshly cooked in an air fryer basket on a wooden kitchen counter.
  7. Sauce (optional) If tossing in sauce, do it in a large bowl immediately after removing from the air fryer. Sauce always goes on after cooking adding sauce before or during air frying softens the skin.
    A person uses a silicone spatula to toss crispy air fryer chicken wings in a large hammered copper bowl filled with glossy buffalo sauce, on a wooden countertop next to an air fryer.
  8. Serve Serve air fryer chicken wings immediately while the skin is at peak crunch. Place on a wire rack rather than a plate if serving over a few minutes a flat plate traps steam underneath and softens the bottom of the skin.
    A beautifully plated serving of crispy, air-fried chicken wings coated in a rich, dark glaze, garnished with fresh parsley. The wings are on a rustic plate on a wooden table, accompanied by a small bowl of creamy dipping sauce with a tiny spoon, with a sunlit window in the background.

Notes

  • Baking powder key: raises pH of skin, breaks down proteins, creates more textured crispier surface.
  • Aluminum free baking powder: regular baking powder can leave metallic taste. Bob's Red Mill and Rumford are aluminum free.
  • Two step temperature: 380F renders fat, 400F crisps the rendered skin. Skipping this step reduces crispiness.
  • Do not crowd basket: wings touching cannot crisp at the contact point. Batch cook if needed.
  • Oil amount: 2 teaspoons maximum per 2 lbs of wings. More oil pools and creates greasy result.
  • Pat dry completely: the most important step for crispy air fryer chicken wings.
  • Sauce after cooking: any sauce before or during air frying softens the skin.
  • Reheat: air fryer at 375F for 4 to 5 minutes - restores crispiness better than any other method.
  • Storage: airtight container, fridge up to 3 days.
  • From frozen: 380F for 15 minutes then 400F for 10 to 12 minutes. No thawing needed.