These crispy air fryer chicken wings are seasoned with simple pantry spices and cook up golden and crackly in just 25 minutes. Whether you're making them for game day, an easy weeknight dinner, or snack night with the family, this is the kind of recipe you'll memorize fast.
They're naturally low carb, gluten-free, and made without breading, just perfectly seasoned chicken with crispy skin.👇👇
Why You'll Love This Recipe
If you've ever wondered how to cook chicken wings in the air fryer so they turn out crispy every time, this method checks every box.
- Super crispy skin. The circulating hot air creates that deep-fried texture without oil.
- No breading required. These are classic no breading chicken wings - simple, flavorful, and naturally gluten-free.
- Quick cook time. Ready in about 25 minutes in a 400°F air fryer.
- Minimal prep. Just toss with oil and spices.
- Game-day perfect. Easy to double and toss in different sauces.
The secret to extra crispy air fryer chicken wings is removing moisture, using baking powder to dry the skin, and cooking at high heat without overcrowding.
This simple method creates golden, crackly skin and juicy meat in about 25 minutes.
How Long to Cook Chicken Wings in the Air Fryer
- At 400°F: 24-25 minutes
- At 380°F: 26-28 minutes
- From frozen: 28-32 minutes
Chicken wings are done when the internal temperature reaches 165°F and the skin is golden and crisp.
Note From Andi:
I love how incredibly crispy these chicken wings get in the air fryer. They taste just as good as the ones you'd order at a pub, but they're so much cheaper to make at home and honestly easier too.
We serve these for game nights and casual get-togethers, but I make them just as often for an easy weeknight dinner when everyone wants something fun without a lot of work. I'm personally a ranch dip kind of girl, but they're just as delicious tossed in hot sauce, BBQ, or any favorite wing sauce you have in the fridge.
If you want some more easy chicken recipes, you might also enjoy my Lemon Garlic Chicken Wings, or for lazy nights try Slow Cooker Barbecue Chicken Wings, or my popular Air Fryer Chicken Breasts for more simple, family-friendly dinners.
Recipe Ingredients 👇👇
For the Wings:
- 18-20 split chicken wings (about 1.8 lbs), drumettes and flats
- 3 Tbsp olive oil - Helps the seasoning stick and encourages browning.
- 1 tsp paprika - Adds color and mild smoky depth.
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- Optional: 1 tsp aluminum-free baking powder - For extra crisp texture.
Optional Sauces (Toss After Cooking):
- Buffalo sauce
- BBQ sauce
- Honey garlic glaze
- Ranch dressing
Watch How To Make It 👇👇
Step By Step Instructions 👇👇
STEP 1: Pat the Wings Dry
This is the most important step for crispy air fryer chicken wings.
Use paper towels to remove as much surface moisture as possible. (Dry skin = crisp skin.)
STEP 2: Season
In a large bowl, combine 3 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp salt, and ½ tsp ground black pepper.
If using baking powder, mix it in here as well. (Make sure it's aluminum-free baking powder - regular baking powder can leave a metallic taste.)
Add wings to the bowl and toss until evenly coated.
STEP 3: Preheat
Preheat your air fryer to 400°F for 2 minutes. Starting hot helps the skin crisp immediately.
STEP 4: Arrange in the Basket
Place wings in a single layer with space between each piece. (Air circulation is what makes them crisp - don't stack.)
If your basket is small, cook in batches.
STEP 5: Air Fry
Cook at 400°F for 24-25 minutes, flipping halfway through.
Cooking from frozen? Increase cook time to 28-32 minutes, flipping halfway through.
Wings are done when:
- Internal temperature reaches 165°F.
- Skin is golden brown and crisp.
TIP: Resist the urge to move the wings around too much while they cook. Steady airflow is what creates that crispy skin.
Let wings rest for about 5 minutes. You can enjoy as-is (they taste great!) OR you can toss them in a sauce. See step 6 for sauce details...
STEP 6: Toss in Sauce (Optional)
While the wings are still hot, toss them in ½ to ¾ cup of your favorite sauce until evenly coated, then serve right away.
Buffalo sauce: ½ cup hot sauce + 2 Tbsp melted butter
BBQ sauce: ½ cup barbecue sauce
Honey garlic: ½ cup sauce + 1 Tbsp honey
Lemon pepper butter: 2 Tbsp melted butter + ½ tsp lemon pepper seasoning
TIP: Let the wings rest 2-3 minutes after saucing so the coating sticks instead of sliding off.
Recipe Tips
- Pat Raw Wings Very Dry. Moisture is the enemy of crispiness. Take an extra minute here - it makes a big difference.
- Don't Overcrowd. Air fryers work by circulating hot air. If wings are touching or stacked, they steam instead of crisp.
- Flip Halfway. Turning the wings ensures even browning and helps both sides get crispy.
- Baking Powder Boost. Using aluminum-free baking powder helps draw moisture to the surface and speeds up browning. It's optional, but if you want restaurant-style crisp skin, it's worth it.
- Check Early. Every air fryer cooks a little differently. Check a wing around the 20-minute mark and adjust cook time as needed.
- This recipe works in Ninja, Cosori, Instant Vortex, and other basket-style air fryers, though cook time may vary slightly.
Why Baking Powder Makes Wings Crispy
Baking powder raises the skin's pH and helps break down proteins so the surface browns faster.
It also pulls moisture to the surface, creating blistered, golden skin without deep frying.
Ingredient Swaps & Flavor Variations
These air fryer wings are delicious served plain, but they're also the perfect base for saucy wings.
- Buffalo Wings: Toss cooked wings in a mixture of hot sauce and melted butter. Let them rest for 2-3 minutes before serving so the sauce clings.
- Garlic Parmesan: Melt butter with minced garlic, then toss wings with grated Parmesan and chopped parsley.
- Honey BBQ: Warm BBQ sauce with a drizzle of honey and brush onto wings. Return to the air fryer for 2-3 minutes to caramelize.
- Lemon Pepper: Toss hot wings with melted butter, fresh lemon zest, and cracked black pepper.
Serving Ideas
These crispy air fryer chicken wings are easy to serve restaurant-style or as part of a full dinner spread.
Classic Game Day Plate:
- Celery and carrot sticks
- Ranch or blue cheese dressing
- Extra wing sauce for dipping
Make It a Comfort Meal:
Keep It Lighter:
You can also serve them alongside other air fryer favorites like these perfectly crispy Air Fryer Baked Potatoes or sweet-tasting Air Fryer Carrots. Or browse my other 350+ dinner recipes for more ideas for your family.
Storage and Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Air fry at 375°F for 5-6 minutes until heated through and crispy again.
- Freeze: Cooked wings can be frozen for up to 2 months. Reheat from frozen at 400°F for 10-12 minutes.
Make It a Dinner Rhythm Meal Plan
If you're following my Dinner Rhythm Blueprint, these crispy air fryer chicken wings make a perfect Anchor Meal - simple, flexible, and easy to build around.
- Option 1: Serve with air fryer potatoes and a fresh Caesar salad.
- Option 2: Pair with celery sticks, carrot sticks, and ranch for an easy game night spread.
- Option 3: Toss chopped-up leftovers into wraps or add to a hearty salad for a quick next-day lunch.
- Option 4: Double the batch and freeze half for a future Grace Night when you need something fast but still homemade. These are the kinds of easy air fryer dinners that make the week feel lighter and a little more fun.
FAQs
Cook at 400°F for 24-25 minutes, flipping halfway through. Smaller wings may cook faster.
Yes. Cook frozen wings at 400°F for about 30-35 minutes, flipping halfway, until they reach 165°F internally and are crispy.
No, but aluminum-free baking powder helps create extra crispy skin.
Yes, but cook in batches unless you have a large toaster-oven-style air fryer. Wings need space to crisp properly.
Yes, but they take about 40-45 minutes at 425°F and won't get quite as crispy as the air fryer version.
If you've got busy weeknights like I do, then grab some more easy 30-minute meals to help get you through your weeks more smoothly.
Air Fryer Chicken Wings
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Ingredients
- 18-20 split chicken wings - drumette and winglet
- 3 Tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp aluminum-free baking powder - optional
Instructions
- Pat 18-20 chicken wings very dry with paper towels to remove surface moisture.
- In a large bowl, mix 3 Tbsp olive oil, 1 tsp paprika, 1 tsp garlic powder, ½ tsp salt, and ½ tsp black pepper. If using, stir in 1 tsp aluminum-free baking powder. Add wings and toss until fully coated.
- Preheat the air fryer to 400°F for 2 minutes.
- Place wings in a single layer with space between each piece. Cook in batches if needed.
- Cook at 400°F for 24-25 minutes, flipping halfway through. Wings are done when the internal temperature reaches 165°F and the skin is golden and crisp. Let rest 5 minutes before saucing.
- Toss hot wings with ½ to ¾ cup sauce until coated and serve immediately. Let rest 2-3 minutes so the sauce sticks.
Notes
- Pat wings very dry for the crispiest skin.
- Do not overcrowd the basket or wings will steam instead of crisp.
- Flip halfway for even browning.
- Baking powder helps crisp skin but is optional.
- Check early since air fryer models vary.
- Wings are done at 165°F internal temperature.
- Fridge: Store in an airtight container up to 3 days.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Laurie Birge says
These are so good! I HATE rubbery chicken wings but these are definitely not that! Nice and crispy and the sauce at the end of the recipe worked perfectly!