Air Fryer Chicken Wings
Updated Jun 16, 2026
Crispy air fryer wings made with a basic dry rub and a two-step temperature for the best crunch. Serve plain with ranch or toss in buffalo sauce.
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With over 500 five-star reviews, I think it’s safe to say these Air Fryer Chicken Wings are soo good! I just can’t eat wings if they aren’t crispy, and I also can’t stand the idea of heating up a large pot of oil. So for a long time, wings felt like a restaurant thing. The air fryer changed that for me; the wings come out with crackly skin, extra crispy, and the two-step temperature is why!
When I air fry wings, I start at 380°F and finish at 400°F, which gets the skin to that really crackly point without drying the meat out. I usually serve them plain with ranch and celery, but my kids also love Air Fryer buffalo wings!
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Air Fryer Chicken Wings Ingredients
- Chicken wings: For air fryer chicken wings, split wings work best because the flats and drummettes cook more evenly than whole wings. If yours aren’t pre-split, cut through the joint with a sharp knife. Pat them completely dry with paper towels before seasoning. This is the step that actually determines whether the skin crisps up or steams.
- Seasoning and oil: Paprika, garlic powder, onion powder, salt, black pepper, and olive oil all go on at the same time. This is a simple wing spice rub, and it works exactly as written. Swap the paprika for smoked paprika if you want a slightly deeper flavor, using the same 1 teaspoon. Avocado oil works in place of olive oil. If you only have garlic salt instead of garlic powder, reduce the added salt to ½ teaspoon so the wings don’t end up too salty.
- Cooking spray: A quick spray on the basket before the wings go in helps prevent sticking and makes cleanup easier.
First time making chicken wings, always thought they were difficult to make. Was I WRONG! Not with this recipe!! My husband (of 53 years) who has never shown interest in cooking not even boiling an egg, said the next time he’ll make them. Thank you for an easy, fast, tasteful wonderful recipe. –Oliva
How to Make Chicken Wings in the Air Fryer
The photos below walk through each step of the process. For the full ingredient list and detailed instructions, head to the recipe card below, or jump straight to → Air Fryer Chicken Wings Recipe
1. Season the Wings
Pat the wings dry with paper towels first, then transfer them to a large bowl. Add the olive oil, paprika, garlic powder, onion powder, salt, and pepper on top.
2. Toss to Coat
Use your hands or tongs to work the oil and seasoning into every wing. Each wing should be fully coated before they go into the basket.
3. Add Wings to the Air Fryer Basket
Preheat the Air Fryer and spray the basket with cooking spray. Lay the wings skin side down in a single layer with space between them. If they’re touching, cook in batches.
4. Cook the Chicken Wings Until Crispy
Use your hands or tongs to work the oil and seasoning into every wing. Each wing should be fully coated before they go into the basket.
Full Crispy Air Fryer Chicken Wings Recipe
Air Fryer Chicken Wings Recipe
Video
Ingredients
- Cooking spray
- 1 ½ pounds chicken wings split into flats and drummettes
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the air fryer to 380°F. When heated, spray the basket with cooking spray.
- Pat the chicken wings dry. Then transfer them to a large bowl. Toss the wings with oil, paprika, garlic powder, onion powder, salt and pepper.
- Place the chicken wings in the air fryer skin side down so they are not touching. Cook for 10 minutes. Then flip the wings, increase the temperature to 400°F, and continue cooking until the wings are crisp and golden, about 10-13 more minutes.
- Serve immediately with celery sticks and ranch dressing, if desired.
Notes
Storage: Store any leftovers in an airtight container. They will last up to 4 days in the fridge. Reheat in an air fryer at 360°F for 4 minutes or in the microwave until heated through. Freezing: Freeze the cooked wings for up to a month and thaw them in the fridge overnight before reheating.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Buffalo wings. Toss the cooked wings in ¼ cup buffalo sauce right out of the basket. The skin stays crispy as long as you sauce them after cooking, not before.
- Garlic Parmesan wings. Melt 2 tablespoons of butter with 2 pressed garlic cloves, toss the hot wings in the mixture, and finish with 2 tablespoons of freshly grated Parmesan.
- Honey garlic wings. Whisk together 2 tablespoons honey, 1 tablespoon soy sauce, and 1 minced garlic clove into a glaze. Toss the cooked wings in the glaze and put them back in the air fryer at 400°F for 1 to 2 more minutes so it caramelizes.
I made the chicken wings today! I made them exactly as your recipe stated, except I used smoked paprika instead of regular. The timing of cooking the chicken wings were perfect! Crispy on the outside, tender on the inside. Fell off from the bone. I warmed up some sugar free bbq sauce and added Sriracha, and coated the wings with the warmed sauce once the wings were done. They were the best chicken wings my husband and I have ever had!! We both agree the wings were a ton better than BW3, and this is coming from BW3 wing connoisseurs. My husband said he didn’t want dinner to end. Thank you so so much for the recipe!! – Tkegs
Recipe Tips
- Pat dry the chicken wings dry before marinating them. This will remove any excess moisture and help them get nice and crispy.
- Line up the chicken wings standing upright along the sides of the air fryer. If necessary, this is a good trick to fit them in the air fryer basket. It won’t affect how they’re cooked and allows you to fit more in at once.
- Be sure to increase the temperature of the chicken wings during the last few minutes of cooking. You can use the same temperature throughout to make it easier, but I found this tip makes them crisper.
- Don’t overcrowd the air fryer basket. This fried chicken wings recipe is easily doubled, but you may need to cook the wings in two batches so they’re not touching in the basket.
Serving Ideas
- Serve with a dipping sauce. Ranch is the classic pairing with wings for a reason. My homemade ranch dip is lighter than the bottled stuff and takes just a few minutes to put together.
- Add a slaw on the side. Something crunchy and fresh cuts through the wings nicely. My healthy coleslaw or Lebanese cabbage salad both work well here.
- Round it out with a potato side. If you’re making this a full meal, air fryer baby potatoes or air fryer sweet potato fries are easy to run through the basket right before or after.
FAQs
Getting chicken wings in the air fryer to come out crispy comes down to two things: dry wings and space in the basket. Make sure you’re patting them completely dry before seasoning, and that none of them are overlapping. If there’s no room between the pieces, they’ll steam instead of brown. Cook in two batches if needed.
They likely cooked too long after flipping. Every air fryer runs a little differently, so start checking around the 8-minute mark after the flip instead of waiting the full time. The skin should look golden and the thickest part should be cooked through.
Comments
Delicious
So happy you think so!
The wings came out perfectly crispy and flavorful! Super delicious! We all loved them!
So happy to hear they were a hit with everyone, Sarita!
These are amazing. I love fried chicken and this gets me the texture and taste without all the grease. This will be my go to, from now on.
I’m so happy you liked it, Melissa!
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