Air Fryer Chicken Wings
Extra-crispy chicken wings with a simple garlic, paprika and pepper rub, air-fried in about 25 minutes with no oil. Serve plain or tossed in any sauce. Serves 4.
Jump to: Ingredients | Instructions | Tips | Questions | Print recipe
The air fryer makes some of the crispiest wings you can get at home, without a pot of oil. A dry rub with a little baking powder draws out moisture so the skin crackles.
Eat them as they are with ranch, or toss them in Buffalo, garlic Parmesan or barbecue sauce.
Ingredients
- 2 pounds chicken wings, split, tips removed
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Ranch dressing and celery sticks, for serving
Instructions
- Season. Pat the wings very dry and toss with the baking powder and spices.
- Air-fry. Arrange in a single layer in the basket. Cook at 380°F for 20 minutes, turning halfway, then raise to 400°F for 3 to 5 minutes until extra crisp and at least 165°F.
- Serve. Serve with ranch and celery, or toss in your favorite sauce.
Tips
- Cook in batches so air can circulate around each wing.
- Frozen wings: thaw first for the crispiest skin.
Questions about this recipe
- How long do wings take in the air fryer?
- About 23 to 25 minutes total at 380 then 400°F.
- Do I need oil?
- No; the fat in the skin crisps them.
More chicken and poultry recipes
All chicken and poultry recipes | All recipes | Cooking guide and safe temperatures
