This recipe for air fryer chicken wings will help you (finally) make the crispiest, juiciest wings ever; all with no big jug of oil to lug home, no hot pot to babysit—in fact, no fuss at all. Just succulent chicken wings that prove deep-frying isn’t the only way to achieve deliciously crunchy results.
How does it work? When you air-fry, hot air circulates the entire wing, creating a uniformly crackly exterior while keeping the meat juicy—all without a greasy finish. Preheating the air fryer ensures the wings enter a hot environment, producing a positively shattering crust. Coating the wings in a baking powder and cornstarch mixture further optimizes crispiness, as the alkalinity of these ingredients encourages moisture absorption.
Ingredients
4–6 servings
2
1½
1½
1½
1
1
1
1
2
2
SPECIAL EQUIPMENT
Preparation
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Step 1
Pat dry 2 lb. chicken wings, flats and drumettes separated, with paper towels and place in a medium bowl. Add 1½ tsp. baking powder and 1½ tsp. cornstarch; toss wings to coat. Transfer to a baking sheet or large plate and chill 1 hour.
Step 2
Spray air-fryer basket with nonstick vegetable oil spray and heat air fryer to 400°. Mix 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. freshly ground pepper, 1 tsp. garlic salt, 1 tsp. onion powder, and 1 tsp. smoked paprika in a small bowl.
Step 3
Transfer chicken wings to a clean large bowl. Sprinkle spice mixture over, then add 2 Tbsp. extra-virgin olive oil and 2 Tbsp. mild hot sauce (preferably Frank’s RedHot) and toss wings to coat.
Step 4
Working in 2 batches, arrange wings in a single layer in air fryer, spacing about ½” apart. Cook chicken wings, turning halfway through, until cooked through and golden brown and crisp, 25–30 minutes.
Step 5
Transfer air fryer chicken wings to a platter and let rest 5 minutes. Serve with store-bought or homemade ranch dressing or blue cheese dressing.
