Are you craving that perfect plate of chicken wings with crispy skin but don’t want the mess and calories of deep frying? Well, I’ve got great news for you! Your air fryer is about to become your new best friend I’ve spent countless hours perfecting the art of air fryer chicken wings, and I’m excited to share everything I’ve learned with you today
Air fryer wings are a game-changer – they’re healthier, easier to make, and (dare I say) just as crispy as their deep-fried cousins. Whether you’re prepping for game day, planning a movie night, or just satisfying a wing craving, this comprehensive guide will show you exactly how to cook chicken wings in the air fryer to perfection.
Why Choose Air Fryer Chicken Wings?
Before we dive into the how-to, let’s talk about why air fryer wings are so amazing:
- Crispy texture without deep frying – The air fryer’s hot air circulation creates that delicious crunch we all love
- Healthier option – Uses minimal oil compared to traditional frying methods
- Less mess – No splattered oil all over your kitchen
- Quick cooking time – Ready in about 30 minutes
- Easy cleanup – Most air fryer baskets are dishwasher safe
I remember the first time I made wings in my air fryer – I was honestly shocked at how good they turned out. My husband (who’s eaten his fair share of wings) couldn’t believe they weren’t from our favorite wing spot!
What You’ll Need
Essential Tools:
- Air fryer (5-6 quart is ideal for most families)
- Mixing bowls
- Paper towels
- Tongs for flipping
- Meat thermometer (optional but recommended)
Basic Ingredients:
- 2 pounds chicken wings (drummettes and flats)
- 1-2 tablespoons olive oil or vegetable oil
- Seasonings of your choice (more on this below)
- Your favorite wing sauce (optional)
Preparing Your Chicken Wings
The secret to crispy wings starts with proper preparation
Step 1: Prep the Wings
- If your wings are whole, separate them into drummettes and flats by finding the joint and slicing through it firmly. Remove the wing tips (save them for stock!)
- Rinse the wings under cold water (optional but helps remove bone fragments and processing residue)
- Pat them VERY dry with paper towels – this is crucial for achieving maximum crispiness!
Step 2: Season the Wings
Place your dried wings in a large bowl and toss with
- 1-2 tablespoons olive oil
- Your choice of seasonings (see below for ideas)
Pro tip: Don’t skip the oil! A light coating helps the skin crisp up and the seasonings stick better.
Seasoning Ideas:
Here are some of my favorite wing seasonings:
Basic Wing Rub:
- 1¼ teaspoons seasoned salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
Buffalo Style Prep:
- 2 teaspoons smoked paprika
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
Savory Herb Blend:
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
Cooking Chicken Wings in the Air Fryer
Now for the main event – cooking those wings to crispy perfection!
Step 1: Preheat Your Air Fryer
Always preheat your air fryer to 400°F (200°C). This is crucial for getting that immediate sear that leads to crispy skin.
Step 2: Arrange Wings in the Basket
Place the seasoned wings in the air fryer basket in a single layer with space between each wing. Don’t overcrowd! This allows the hot air to circulate properly around each wing. You’ll likely need to cook in batches depending on your air fryer size.
Step 3: Cook the Wings
The Magic Formula:
- Cook at 400°F (200°C)
- Total cooking time: 22-30 minutes
Two-Stage Method (for extra crispy wings):
- Cook at a lower temperature (370°F) for 20 minutes, flipping halfway through
- Increase heat to 400°F and cook for another 8-10 minutes until skin is crispy
Single Temperature Method:
- Cook at 400°F for 25-30 minutes
- Flip wings every 10 minutes for even browning
Wings are done when they reach an internal temperature of 165°F (74°C) and the skin is golden brown and crispy.
Adding Sauces and Final Touches
Once your wings are cooked to crispy perfection, it’s time to add flavors:
Buffalo Sauce (Classic):
Mix together:
- ½ stick melted butter
- ½ cup Frank’s RedHot sauce (or your preferred hot sauce)
BBQ Style:
Use your favorite BBQ sauce for a sticky, sweet coating.
Lemon Pepper:
Combine lemon zest and freshly cracked black pepper for a refreshing twist.
Sauce Application Method:
- Transfer hot wings to a large stainless steel or heat-safe bowl
- Pour sauce over wings
- Toss with tongs until evenly coated
- Serve immediately
Pro tip: Wear an apron when tossing wings in sauce – they can splatter!
Troubleshooting: Common Wing Issues
| Problem | Solution |
|---|---|
| Wings aren’t crispy enough | Pat wings drier before cooking, don’t overcrowd the basket, cook a bit longer |
| Wings are too dry | Reduce cooking time by 2-3 minutes next time |
| Seasoning burns | Lower the temperature slightly or use seasonings with less sugar content |
| Wings stick to basket | Spray basket lightly with oil before adding wings |
Serving Suggestions
No wing feast is complete without the right accompaniments:
• Dipping sauces: Blue cheese dressing, ranch dressing, or honey mustard
• Veggie sticks: Carrots, celery, and cucumber provide a cool, crunchy contrast
• Side dishes: French fries, onion rings, or a simple side salad
For an extra special blue cheese dip, mix store-bought blue cheese dressing with additional crumbled blue cheese or gorgonzola.
Storage and Reheating
If you somehow have leftovers (which rarely happens in my house!):
- Storage: Place wings in an airtight container and refrigerate for up to 3 days.
- Freezing: Store in freezer-safe containers for up to 2 months.
- Reheating: For maximum crispiness, reheat in the air fryer at 375°F for 5-7 minutes. Microwave works in a pinch but wings won’t stay crispy.
Frequently Asked Questions
Should I thaw frozen chicken wings before air frying?
Yes! While you can cook wings from frozen, thawing them first ensures more even cooking and better crispiness. If you must cook from frozen, add about 5-7 minutes to the cooking time.
Can I stack wings in the air fryer?
It’s not recommended. Stacking restricts airflow and results in unevenly cooked, less crispy wings. If you’re cooking for a crowd, work in batches and keep cooked wings warm in an oven set to 170°F.
How can I make my wings extra crispy?
For maximum crispiness:
- Dry wings thoroughly with paper towels
- Use the two-temperature cooking method
- Don’t overcrowd the basket
- Flip wings during cooking
Some recipes recommend adding a little baking powder to your seasoning mix for extra crispiness, but I find proper technique works just as well!
How many wings can I cook at once?
This depends on your air fryer size, but most standard air fryers (5-6 quart) can handle about 1 pound of wings (8-10 pieces) at a time in a single layer.
My Final Thoughts
I’ve been cooking wings for years, and I can honestly say that discovering the air fryer method has been revolutionary. Not only do I save on calories and cleanup time, but the results are consistently amazing.
Remember, the keys to perfect air fryer wings are:
- Dry those wings thoroughly
- Don’t overcrowd the basket
- Flip during cooking
- Sauce after cooking, not before
What’s your favorite wing flavor? I’d love to hear about your air fryer wing adventures in the comments below!
[Editor’s note: This post was originally published in January 2023 and has been updated with new information and tips.]
In the air fryer:
- If you prioritize juicy, cook them for 22 minutes.
- If you prioritize crispy, cook them for 25 minutes.
The above cooking times should work in whatever air fryer you have! Some say baking powder helps get them crispy, but I find these are plenty crispy as is!
Working with Different Air Fryers
We air-fried the wings in three different brands of air-fryers. The drawer style ones don’t seem to run quite as hot, while the bigger multi-purpose toaster oven variety ran quite hot.
The wings should be placed on the bottom level of any toaster-oven-type air fryer.
Putting them too close to the heating element at the top of the air fryer caused a little bit of burnt onion powder, but the consensus was that a bit of char on the wings was actually delicious!
(The onion powder we use is granulated and coarse rather than true powder. I suspect if you have finer onion powder, you may not run into this.)