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Crispy air fryer chicken wings piled on a plate, glossy buffalo sauce coating, celery and carrot sticks alongside, small bowl of ranch dressing, casual game day food photography
Sarah Mitchell

Crispy Air Fryer Chicken Wings

Air fryer chicken wings changed everything I thought I knew about making wings at home. They come out ridiculously crispy — like deep-fried crispy — but without a single drop of oil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup hot sauce (Frank's RedHot)
  • 3 tablespoons melted butter
  • Ranch or blue cheese dressing for dipping
  • Celery and carrot sticks

Method
 

  1. Pat the wings completely dry with paper towels — this is the most important step for crispy skin.
  2. In a large bowl, toss the wings with baking powder, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  3. Arrange the wings in a single layer in the air fryer basket. Don't overlap them.
  4. Air fry at 380°F for 12 minutes.
  5. Flip the wings and increase the temperature to 400°F. Cook for another 10-12 minutes until golden brown and crispy.
  6. If making buffalo wings, toss the cooked wings with the melted butter and hot sauce mixture in a large bowl.
  7. Serve immediately with ranch or blue cheese dressing and celery and carrot sticks.

Notes

Baking powder is the secret to crispy skin — it raises the pH of the skin surface and helps it brown and crisp. Make sure you use baking POWDER, not baking soda. Don't overcrowd the air fryer — cook in batches if needed. These wings are also amazing plain with just the seasoning rub and no sauce.