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Air Fryer Chicken Wings
Zahra

Air Fryer Chicken Wings

These Air Fryer Chicken Wings are perfectly crispy on the outside and juicy on the inside, ready in just 30 minutes. Simple seasonings and the magic of air frying create restaurant-quality wings without the mess of deep frying.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings split into drumettes and flats, about 18-20 pieces
  • 3 tablespoons olive oil or avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon salt or to taste
  • 0.5 teaspoon black pepper freshly ground
  • 0.25 teaspoon cayenne pepper optional, for heat
  • Fresh parsley for garnish
  • Ranch or blue cheese dressing for serving
  • Celery and carrot sticks for serving

Equipment

  • Air fryer
  • Large mixing bowl
  • Small bowl for spices
  • Kitchen tongs
  • Paper towels
  • Meat thermometer

Method
 

  1. Dry the wings: Pat chicken wings completely dry with paper towels. Remove excess moisture for crispy skin. Separate wings at joints if not already split. Place in large bowl.
  2. Oil and season: Drizzle olive oil over wings and toss until evenly coated. Combine paprika, garlic powder, onion powder, salt, black pepper, and cayenne in small bowl. Sprinkle seasoning over wings and toss thoroughly to coat all pieces.
  3. Preheat air fryer: Set air fryer to 400°F and preheat for 3-5 minutes for best results.
  4. First cook: Arrange wings in single layer in air fryer basket without overcrowding. Cook in batches if needed. Air fry at 400°F for 10 minutes.
  5. Flip and finish: Open air fryer and use tongs to flip each wing. Return to air fryer and cook 10-12 minutes more until golden brown, crispy, and internal temperature reaches 165°F. Add 2-3 minutes for extra crispiness.
  6. Rest and serve: Transfer wings to serving platter and rest 2 minutes. Garnish with fresh parsley. Serve immediately with ranch dressing, celery sticks, and carrot sticks.

Notes

  • Dry wings thoroughly: Moisture is the enemy of crispy skin - pat wings completely dry with paper towels
  • Don't overcrowd: Cook in batches if needed to maintain single layer with space between wings
  • Temperature check: Use meat thermometer to ensure internal temp reaches 165°F
  • Frozen wings: Add 5-7 minutes to cooking time, no need to thaw
  • Flavor variations: Try Buffalo (hot sauce + butter), BBQ (barbecue sauce), or garlic parmesan (butter + garlic + cheese)
  • Reheating: Use air fryer at 375°F for 4-5 minutes to restore crispiness