Crispy Air Fryer Chicken Wings

These air fryer chicken wings come out with skin so crispy you can hear it when you bite in, and the meat stays juicy all the way to the bone. No deep fryer, no pot of oil, and no greasy stove to clean afterward.

The trick is a small amount of baking powder in the dry rub. It raises the pH of the skin, which helps it brown faster and dry out into that crackly, bubbly texture you get from a good wing spot. Pair that with a two-stage cook (lower heat first, then a short blast of high heat) and the wings render their fat before the outside crisps.

Toss them in buffalo sauce, honey garlic, or serve them dry with ranch. Below you will find the exact times, the mistakes that make wings soggy, and how to reheat leftovers so they stay crunchy.

Why You’ll Love This Recipe

• Restaurant-level crunch with no frying oil
• Only 6 pantry ingredients for the rub
• Works with fresh or thawed frozen wings
• Easy to double for game day in batches

Ingredient Notes

Chicken wings: Buy party wings (already split into flats and drumettes) to save time. If you buy whole wings, cut through the joints and save the tips for stock.

Baking powder: Use baking powder, not baking soda. Baking soda tastes soapy at this amount. Aluminum-free baking powder avoids any metallic aftertaste.

Smoked paprika: Adds color and a mild smoky flavor. Regular sweet paprika works too.

See the recipe card below for full measurements.

How to Make Crispy Air Fryer Chicken Wings

1. Dry the wings

   Pat the wings very dry with paper towels on all sides. Moisture is the number one reason wings turn out soft, so take an extra minute here.

2. Season

   In a large bowl, mix the baking powder, salt, garlic powder, smoked paprika and pepper. Add the wings and toss until every piece has a thin, even coating with no clumps of powder.

3. Arrange in the basket

   Lightly spray the air fryer basket. Lay the wings in a single layer with a little space between them, skin side up. Cook in two batches if needed; crowded wings steam instead of crisp.

4. First cook at 380°F

   Air fry at 380°F (193°C) for 20 to 22 minutes, flipping the wings with tongs halfway through. This lower heat renders the fat under the skin.

5. Crisp at 400°F

   Increase the heat to 400°F (204°C) and cook 5 to 6 minutes more, until the skin is deep golden and crackly and the thickest wing reads at least 165°F (74°C) on an instant-read thermometer. Many cooks prefer 175°F to 185°F for wings, since the meat gets more tender.

6. Sauce and serve

   While the wings cook, whisk the hot sauce, melted butter and honey in a large bowl. Toss the hot wings in the sauce right before serving, or serve the sauce on the side to keep them extra crunchy.

Tips for the Best Results

• For the crispiest skin, season the wings and leave them uncovered on a rack in the fridge for 1 to 8 hours before cooking. The skin dries out even more.
• Air fryers vary. Check the first batch 3 minutes early, then adjust times for the next batches.
• Second batches cook a little faster because the air fryer is already hot.
• Toss in sauce at the last moment. Wings sitting in sauce for 10 minutes or more lose their crunch.

Common Mistakes to Avoid

Substitutions

• Baking powder: Cornstarch (same amount) gives crisp skin too, though slightly less bubbly.
• Smoked paprika: Sweet paprika or chili powder.
• Buffalo sauce: Barbecue sauce, honey garlic sauce, or lemon pepper seasoning.

What to Serve With It

• Celery and carrot sticks
• Ranch or blue cheese dressing
• Air fryer French fries
• Coleslaw

Storage and Reheating

Fridge: Store cooled wings in an airtight container for up to 3 to 4 days. Keep unsauced wings separate from sauce if possible.

Freezer: Freeze unsauced cooked wings in a single layer, then move to a freezer bag for up to 3 months.

Reheat: Reheat in the air fryer at 375°F (190°C) for 4 to 6 minutes until hot and crisp again. Avoid the microwave, which makes the skin rubbery.

Tools That Make This Easier