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.
If you’re starting with whole wings, separate the drumette from the flat (also called the wingette) with a sharp knife right through the joint. Remove the wing tips and discard (or save for stock) since they have virtually no meat and are likely to burn. Likewise, smaller pieces will be done before larger ones; pull them early so they stay juicy. You’ll toss the wings in a dry rub and a buffalo-style wing sauce before cooking them to reinforce that coating, but that doesn’t mean you should skimp on a dipping sauce. Serve the cooked wings with ranch dressing, blue cheese dressing, Parmesan-laced Caesar dressing, BBQ sauce, or more buffalo sauce. Pair with more of our best Super Bowl appetizers for a full game-day spread.
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.