Air Fryer Chicken Wings
Good wings have skin that shatters, not skin that is merely warm. Air fryer chicken wings get there in about 24 minutes at 400 °F, with a small trick, a dusting of baking powder, that dries the skin and makes it blister. You do not need a deep fryer or a pot of oil, and the wings can go straight into sauce when they come out.
- Temperature
- 400°F200 °C
- Total time
- 34min
- Prep time
- 10min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 300kcal
Why the air fryer works for chicken wings
Wings are mostly skin and bone, and the skin has lots of fat under it. To be crisp, the fat has to melt out and the skin has to dry. In an oven that takes an hour and a hot kitchen, and in a fryer you need a pot of oil. In the air fryer, the fat drips into the drawer while strong hot air dries the skin, so the wings crisp at 400 °F in around 24 minutes.
The baking powder also helps. It raises the pH of the skin, which speeds browning and makes tiny bubbles that give a blistered, crackly texture. This page is for fresh wings only. For other bone-in pieces see chicken thighs, and for a whole roasted bird see whole chicken.
How to make chicken wings in the air fryer
Tap a time to start a timer.
- Dry the wings If the wings are whole, cut each one at the joints into a drumette and a flat, and discard the tips or save them for stock. Pat the pieces very dry with paper towels. Dry skin is the first step to crisp skin.
- Coat with baking powder In a large bowl, mix the baking powder, salt, pepper, garlic powder and paprika. Add the wings and toss until each piece has a thin, even coat with no white clumps.
- Preheat Preheat the air fryer to 400 °F for .
- Cook Arrange the wings in a single layer in the basket with a little space between them. Cook for , flipping after . A basket for 2 lb of wings is a 5 to 6 qt model; in a smaller one, cook in two rounds.
- Check The skin should be deep golden and crisp. Insert an instant-read thermometer in the thickest part of a drumette without touching the bone. It must read at least 165 °F; wings are tender at 175 °F.
- Toss and serve Put the hot wings in a clean bowl, add your sauce and toss to coat. Serve right away with celery sticks and a dip.
Times and temperatures
| Air Fryer Chicken Wings | Temperature | Time |
|---|---|---|
| Fresh, 400 °FFlip after 12 min | 400 °F (200 °C) | 24 min |
| Fresh, 380 °F | 380 °F (190 °C) | 26–28 min |
| Jumbo wingsFlip after 13 min | 400 °F (200 °C) | 26–30 min |
| Drumettes only | 400 °F (200 °C) | 22–25 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Split the wings yourself. Whole wings are harder to arrange; drumettes and flats lie flat and cook evenly, and you can buy them pre-split.
- Make sauces while the wings cook. Melt butter and hot sauce for buffalo wings, or simmer honey and garlic, so the sauce is warm and ready to toss.
- Skip extra oil. Do not add oil to the wings. They render plenty of their own.
What to serve with chicken wings
Wings call for celery and carrot sticks, ranch or blue cheese dip, and a plate of fries or onion rings. For a game day spread, add potato wedges or nachos and cook them in turns while the wings rest. Cold beer or lemonade, and plenty of napkins, are the usual accompaniments.
Storing and reheating
Cooked wings keep for 3 to 4 days in a sealed container in the refrigerator. Plain cooked wings can be frozen for 2 months. Warming leftovers back up, and cooking wings from a frozen bag, each have their own guide on the site, because the times and temperatures differ from fresh wings. Whatever you do, bring leftovers to 165 °F in the center before eating.
Variations
- Buffalo: Whisk ⅓ cup hot sauce with 3 tbsp melted butter and toss with the hot wings (not dairy-free).
- Honey garlic: Simmer 3 tbsp honey, 2 tbsp soy sauce and 2 minced garlic cloves for 2 minutes, then toss (not gluten-free).
- Lemon pepper: Skip the paprika and garlic powder, and toss the wings with 1 tbsp melted butter and 2 tsp lemon pepper (not dairy-free).
- Dry rub: Add 1 tsp brown sugar and ½ tsp cayenne to the seasoning for a sweet and smoky rub.
- Frozen Chicken Wings: For a dedicated recipe, see air fryer frozen chicken wings.
- Reheat Chicken: For a dedicated recipe, see air fryer reheat chicken.
If it does not turn out right
- The skin is not crispy
- The wings were damp, or the baking powder was uneven. Pat them very dry, coat thinly and cook in one layer. Do not skip the flip.
- The wings taste metallic or bitter
- You used too much baking powder or one with aluminum. Stick to 1 tbsp per 2 lb of wings, and choose an aluminum-free brand.
- The sauce makes the wings soggy
- Toss them in the sauce just before serving, and use a thick sauce. Wet sauces soften the skin if the wings sit for more than a few minutes.
Questions and answers
How long do you cook chicken wings in the air fryer?
24 minutes at 400 °F for fresh wings, flipped halfway. At 380 °F plan on 26–28 minutes. Wings are done at 165 °F, but they are juicier and crisper at about 175 °F.
Do you need baking powder or cornstarch for crispy wings?
Neither is required, but baking powder gives the crispest skin. Cornstarch also helps, though the skin is a little less blistered. Without any, the wings are still good, but their skin is less crisp.
Do you need to flip chicken wings in the air fryer?
Yes, once. Flip after 12 minutes so both sides brown, or shake the basket if the wings are loose. Do not stack them, or the skin will steam.
Can you cook chicken wings in the air fryer without baking powder?
Yes. Pat them very dry and toss with a little oil and the spices. They cook in the same 24 minutes at 400 °F, with a less blistered skin.
What did you think of this recipe?
Be the first to rate this recipe.
