Bity
These air fryer chicken wings are the reason my deep fat fryer now lives at the back of the cupboard. I first made them on a Friday night when the takeaway was running an hour late, and by the time the delivery driver would have arrived we had already eaten the lot and were arguing over the last flat.
The rub is simple: smoked paprika, garlic powder, mixed herbs, salt and pepper, plus a little avocado oil to help it cling. Honestly, the air fryer does the clever part. Hot air rolls around every wing, renders the fat from under the skin and leaves it crackly and golden in about 17 minutes.
Quick Breakdown
Why You’ll Love These Air Fryer Chicken Wings
- Proper crunch without a pan of oil. Two tablespoons of oil for two pounds of wings, and the skin still shatters when you bite it.
- Under half an hour, start to finish. Ten minutes to season, then 15 to 17 minutes of cooking while you make a dip.
- A smoky, savoury dry rub. Smoked paprika gives them a barbecue edge, so they taste far more involved than they are.
- No splatter, no lingering chip shop smell. In fact, the kitchen smells of paprika and garlic rather than old fat.
- Easy to scale. Cook in batches for a crowd and keep the first lot warm in a low oven.
Ingredient Notes
- Chicken wings. Two pounds (about 900 g). I buy them already split into flats and drumettes, but whole wings are easy to cut at the joints with a sharp knife. Pat them really dry with kitchen paper before seasoning, because surface water turns to steam and stops the skin crisping.
- Salt. One teaspoon. It seasons the meat and also draws out a little moisture from the skin, which helps it blister.
- Black pepper and garlic powder. Half a teaspoon of each. Garlic powder is better than fresh here, since fresh garlic burns in the fierce heat.
- Smoked paprika. One teaspoon. This is the backbone of the flavour and gives that lovely russet colour.
- Mixed herbs. Half a teaspoon of dried mixed herbs, the sort sold in every supermarket spice aisle. Oregano or thyme alone works too.
- Avocado oil. Two tablespoons, or any oil with a high smoke point. It carries the spices and helps the skin brown evenly. Because chicken needs to be cooked through, keep an instant read thermometer handy; the Academy of Nutrition and Dietetics has a short, clear guide to using one properly.
How Long to Cook Air Fryer Chicken Wings
At 400°F (200°C), average sized air fryer chicken wings take 15 to 17 minutes, with a flip halfway through. That is my sweet spot for a crisp outside and juicy meat. Still, wings vary a lot, so use this as a guide:
| Wing size | Time at 400°F (200°C) | What to look for |
|---|---|---|
| Small party wings | 13 to 15 minutes | Deep golden, skin pulling back from the bone |
| Average flats and drumettes | 15 to 17 minutes | Crisp, blistered skin and clear juices |
| Large or meaty wings | 18 to 20 minutes | Check the thickest drumette with a thermometer |
Wings are safe at 165°F (74°C), but they are nicer when taken a little further. As ThermoWorks explains in its guide to wing doneness, the connective tissue in wings keeps softening well past the safe minimum, so a reading around 175°F gives you tender meat that falls off the bone rather than clinging to it.
Do You Need Baking Powder for Crispy Wings?
Plenty of recipes toss wings in baking powder, and it does work by raising the pH of the skin. However, I find it can leave a faint, slightly metallic taste if you are heavy handed. So I skip it.
Instead, three simple things give me crisp air fryer chicken wings every time. First, the wings go in properly dry. Next, they sit in a single layer with space around each one. Finally, they cook at a high 400°F and get turned halfway. If you want an extra crackle anyway, add a teaspoon of baking powder (never baking soda) to the rub.
How To Make Air Fryer Chicken Wings
1. Preheat the air fryer. First, heat it to 400°F (200°C) for about 5 minutes. A hot basket starts the skin crisping the second the wings touch it.
2. Season the wings. Next, put the dry wings in a large bowl and add the salt, black pepper, garlic powder, smoked paprika and mixed herbs.
3. Add the oil and toss. Then drizzle the avocado oil over the top and toss with your hands until every piece is evenly coated in the rub.
4. Arrange in a single layer. After that, lay the wings in the preheated basket so they are not touching or stacked. Depending on the size of your machine, you may need to cook them in two batches.
5. Cook and flip. Now cook at 400°F (200°C) for 15 to 17 minutes, turning them over with tongs halfway. They are ready when the skin is crisp and golden brown.
6. Rest and serve. Finally, lift them out and let them rest for a few minutes. The juices settle back into the meat and the skin firms up a touch more as it cools.
Why Aren’t My Wings Crispy?
- The basket was crowded. Wings piled on top of each other steam in their own juices. Cook in batches instead; the second batch is quicker because the machine is already roaring hot.
- They were still damp. Wet skin cannot crisp until the water has evaporated, and by then the meat may be overcooked. Pat, then pat again.
- No preheat. A cold basket gives a softer start, so the skin has less time to blister.
- They were not flipped. The underside sits against the tray, so turning them halfway is what crisps both faces.
- They came out too soon. Pale, rubbery skin usually just needs another 2 to 3 minutes.
Tips for the Best Air Fryer Chicken Wings
- Season the wings up to a day ahead and leave them uncovered on a rack in the fridge. The skin dries out beautifully and cooks even crisper.
- Give the basket a shake or a quick look at the 8 minute mark, especially in a new machine.
- Use tongs, not a fork, to turn them, so you do not pierce the skin and lose the juices.
- Sauce them at the very end, in a bowl, and serve straight away. Sauce added before cooking simply burns.
- Every air fryer runs a little differently. Therefore the first time, check one wing a minute or two early.
Storage and Reheating
- Fridge. Cool, then keep in an airtight container for up to 3 days.
- Reheating. Put leftover air fryer chicken wings back in the basket at 375°F (190°C) for 4 to 5 minutes. The skin crisps up again, which the microwave never manages.
- Freezing. Freeze cooked wings flat in a bag for up to 3 months. Thaw overnight in the fridge, then reheat as above until piping hot.
- Raw wings. If you buy them frozen, I thaw them in the fridge overnight before seasoning, because the rub sticks far better to dry, thawed skin.
Variations and Substitutions
- Buffalo style. Toss the cooked wings in melted butter mixed with hot sauce.
- Lemon pepper. Swap the smoked paprika for lemon pepper seasoning and finish with fresh lemon juice.
- Honey garlic. Warm honey with a little soy sauce and grated garlic, then coat the wings right before serving.
- Spicy. Add a pinch of cayenne or chilli powder to the rub.
- Other cooking methods. For a smoky summer version, my grilled chicken wings are cooked over the coals. And if you have a Ninja Woodfire, try my smoked chicken wings, which pick up real wood smoke.
What to Serve With Air Fryer Chicken Wings
For game night, I put out celery and carrot sticks with a blue cheese or ranch dip, exactly like the board in the photos. A big bowl of my creamy coleslaw adds a cool crunch against the hot, smoky skin.
To make it a full dinner, cook a few cobs of air fryer corn on the cob while the wings rest. Of course, oven chips, potato wedges or a simple green salad all work too.
Frequently Asked Questions
Cooking and Seasoning
What temperature do you air fry chicken wings at?
I use 400°F (200°C). It is hot enough to render the fat and crisp the skin before the meat dries out.
Should I season my wings before air frying?
Yes. A dry rub goes on before cooking, because the spices toast in the heat. Wet sauces, on the other hand, go on afterwards.
Do I need to flip the wings?
Yes, halfway through. That way both sides get direct contact with the hot air and the underside does not stay soft.
How do I know they are cooked?
The skin will be crisp and golden and the juices will run clear. For certainty, the thickest piece should read at least 165°F (74°C).
Batches, Storage and Swaps
Can I cook more than two pounds at once?
Only if they fit in one layer. Otherwise, cook in batches and keep the first lot warm on a rack in a low oven.
Can I use olive oil instead of avocado oil?
You can. Light olive oil or vegetable oil both work well at this temperature.
How long do leftovers keep?
Leftover air fryer chicken wings keep for up to 3 days in the fridge in a sealed container. Reheat them in the air fryer so the skin crisps again.
Can I make them ahead for a party?
Yes. Season them the day before and refrigerate uncovered, then cook just before your guests arrive.
Ingredients
- 2 lb chicken wings patted dry
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon mixed herbs dried
- 2 tablespoons avocado oil or any high smoke point oil
Instructions
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Add the chicken wings to a large bowl, then add the salt, black pepper, garlic powder, smoked paprika and mixed herbs.
- Drizzle the avocado oil over the chicken wings and toss to coat them evenly.
- Arrange the chicken wings in a single layer in the air fryer basket, making sure they are not overcrowded. Cook in batches if needed, depending on the size of your air fryer.
- Cook the chicken wings at 400°F (200°C) for 15 to 17 minutes, flipping them halfway through, until crispy and golden brown.
- Remove the chicken wings from the air fryer and let them rest for a few minutes before serving.
