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Crispy Air Fryer Chicken Wings

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Shatteringly crispy chicken wings made in the air fryer at 400°F with no oil required. A dry seasoning blend with baking powder delivers deep browning and crackly skin in under 25 minutes.

Ingredients

Scale
  • 2 lbs chicken wings, split into drumettes and flats
  • 1 tsp baking powder (aluminum-free)
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • Avocado oil spray (optional)

Instructions

  1. Pat all wing surfaces completely dry with paper towels. For best results, place wings uncovered on a rack in the refrigerator for 1–4 hours before cooking.
  2. Toss wings in a bowl with baking powder, salt, garlic powder, smoked paprika, and black pepper until every wing is evenly coated.
  3. Preheat the air fryer to 400°F for 3–5 minutes.
  4. Arrange wings in a single layer in the basket so they do not touch. Cook in two batches if needed.
  5. Air fry at 400°F for 10 minutes, then flip each wing with tongs and cook 8–12 more minutes (18–22 minutes total) until skin is deeply golden and blistered and internal temperature reaches 165°F.
  6. Optional: Transfer to a bowl and toss immediately with buffalo sauce, teriyaki glaze, or a dry rub while hot. Return to the air fryer for 3 minutes to caramelize the sauce.
  7. Rest 3 minutes before serving to allow juices to redistribute.

Notes

Use aluminum-free baking powder for the cleanest flavor — regular baking powder can leave a metallic aftertaste.

Do not overcrowd the basket; wings need space for hot air to circulate. Cook in batches for the crispiest results.

Verify doneness with an instant-read thermometer — internal temperature must reach 165°F per USDA guidelines.

Find it online: https://airfrycentral.com/air-fryer-chicken-wings/