Easy Crispy Air Fryer Chicken Wings

These wings are the weeknight hero I didn’t know I needed—ridiculously crispy without the oil splatter situation, and they fly out of the air fryer in under 30 minutes. The trick is a sneaky dusting of baking powder and salt to dry out the skin so it shatters when you bite in. No deep fryer, no drama, just golden, juicy wings that taste like takeout but cleaner and honestly faster than waiting for delivery.

My little family turns feral for wing night. My husband hovers like a hawk near the air fryer, “testing” one for doneness every five minutes (sure, babe). The kids call dibs on flats and then trade like it’s the schoolyard economy. I toss mine in lemon pepper butter, he wants buffalo that makes your forehead tingle, and the kids dip theirs in ranch like it’s a sport. It’s become our Friday ritual: pile of wings, napkins everywhere, Netflix asking if we’re still watching—yes, Netflix, we are, and also pass the celery.

How to Make It

Okay, grab your “party wings” (drums and flats). Pat them dry like you mean it—paper towels, both sides. In a big bowl, toss with kosher salt and a teaspoon or so of aluminum-free baking powder. This is your crunch insurance. Then season: garlic powder, paprika, black pepper, maybe a pinch of cayenne if you like a little drama.

Let the wings hang out 10–30 minutes on the counter while you preheat the air fryer to 390°F. This tiny rest helps the salt pull moisture out and the baking powder do its crispy thing. Spritz the basket with a little oil so nothing sticks, then lay the wings in a single layer—no stacking. If you’ve got more wings than basket, cook in batches. It’s worth it.

Air fry 22–26 minutes, flipping halfway. If they’re not as bronzed as you like, bump to 400°F for 2–3 more minutes. Listen for that gentle sizzle when you tap the skin—that’s the sign. Toss in sauce immediately if you’re going saucy (buffalo, garlic butter + parm, lemon pepper butter), or keep them dry and sprinkle with a little extra salt. Rest 5 minutes so the juices settle and you don’t scorch your mouth. Ask me how I know.

✔Ingredient Notes

– Chicken wings (party wings): Drums + flats are easiest. Whole wings work too—just cut at the joints or add a couple extra minutes.
– Baking powder (aluminum-free): The crispy cheat code. Not soda. If it tastes metallic, you grabbed the wrong one or used too much.
– Kosher salt: Seasons and helps draw out moisture. If you’re using fine table salt, use a little less.
– Garlic powder + paprika: Baseline flavor. Sweet paprika gives color, smoked gives BBQ vibes. Both are great.
– Black pepper + cayenne: Heat level = your call. Skip cayenne for kid-friendlier wings.
– Neutral oil spray: Just a whisper so they don’t glue to the basket. Don’t drown them.
– Sauces: Buffalo (hot sauce + melted butter), garlic parm (butter, grated parm, minced garlic), lemon pepper (butter, lemon zest, lemon pepper seasoning). Toss while hot so it clings.

✔Recipe Steps

1. Preheat air fryer to 390°F for 5 minutes.
2. Pat wings very dry with paper towels.
3. Toss wings with salt, aluminum-free baking powder, garlic powder, paprika, and pepper.
4. Rest 10–30 minutes while the air fryer heats.
5. Arrange wings in a single layer in a lightly oiled basket; air fry 22–26 minutes, flipping at 12 minutes.
6. Optional: Crisp 2–3 more minutes at 400°F, then toss in sauce or finish with lemon pepper and serve.

What to Serve It With

– Celery and carrot sticks with ranch or blue cheese.
– Cornbread or fries (waffle fries if you want to cause a scene).
– Simple slaw with a tangy dressing to cut the richness.
– Pickles. Don’t question it—just do it.

✔Tips & Mistakes

– Don’t crowd the basket. Steam = soggy wings. Soggy wings = sadness.
– Use baking powder, not baking soda. Soda = bitter soap taste. Ask my first batch.
– Salt early and let them rest a bit—quick dry brine = better crunch.
– Flip halfway. It’s not optional if you want even color.
– Sauce after cooking. Saucing before = soggy town.

✔Storage Tips

Fridge: Pop leftovers in an airtight container up to 4 days. They’re actually kind of fabulous cold—breakfast wings are a personality trait and I support you.
Reheat: Air fryer at 375°F for 5–7 minutes till hot and snappy again.
Freeze: Cooked wings freeze up to 2 months. Reheat from frozen at 360–375°F for 8–12 minutes, then finish at 400°F for 1–2 minutes if needed.

✔Variations and Substitutions

– Lemon Pepper: Melted butter + lemon zest + lemon pepper seasoning + pinch of sugar. Toss hot.
– Garlic Parm: Butter + grated parmesan + minced garlic + black pepper. Add parsley if you want to feel fancy.
– Classic Buffalo: 1:1 melted butter and hot sauce. A little honey if you like sweet heat.
– Dry Rub BBQ: Smoked paprika, brown sugar, chili powder, garlic powder, onion powder, salt, pepper. Sauce after if you want sticky.
– Sweet Heat: Honey or maple with sriracha. No honey? Use brown sugar.
– Gluten-free: Easy—most of this is already GF. Just double-check spice blends.
– No baking powder? You’ll still get decent crisp if you really dry them and cook longer. Not as crackly, but still good.

Frequently Asked Questions

Easy Crispy Air Fryer Chicken Wings

These air fryer chicken wings are shatteringly crispy on the outside and juicy inside, ready in about 30 minutes with simple pantry spices.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pounds chicken wings, flats and drumettes patted very dry
• ▢ 2 teaspoons baking powder aluminum-free
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon black pepper freshly ground
• ▢ 1 teaspoon garlic powder
• ▢ 0.5 teaspoon onion powder
• ▢ 0.5 teaspoon smoked paprika
• ▢ 1 tablespoon neutral oil optional, helps browning

Instructions

Preparation Steps

• Pat the wings dry thoroughly with paper towels; moisture is the enemy of crispiness.
• In a large bowl, mix baking powder, salt, black pepper, garlic powder, onion powder, and smoked paprika.
• Toss wings with oil (if using), then add the seasoning mixture and coat evenly.
• Preheat the air fryer to 380°F for 5 minutes.
• Arrange wings in a single layer in the basket, skin side up, leaving a little space between pieces.
• Cook at 380°F for 15 minutes, flipping halfway.
• Increase temperature to 400°F and cook 5 more minutes until deeply golden, crispy, and at least 165°F internal temperature.
• Rest 3 to 5 minutes, then serve as is or toss with your favorite sauce.

Notes

Use aluminum-free baking powder, not baking soda. For frozen wings, add 5 minutes at 380°F, then finish at 400°F until crisp.