Recipe

Crispy Air Fryer Chicken Wings

Crackly skin, juicy centers, and a quick buttery garlic sauce that clings to every ridge. Restaurant-style wings at home, minus the fryer drama.

By Matt Campbell

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4.8

A close-up photograph of golden brown crispy air fryer chicken wings piled on a plate with a small bowl of dipping sauce on the side

Jump to Recipe

If you want wings with that loud, crunchy skin and tender, juicy meat, the air fryer is your weeknight superhero. No bubbling oil. No lingering fried-food perfume living in your curtains. Just a basket, a little patience, and the most important step of all: drying the wings like you mean it.

This recipe gives you a base wing that is crisp enough to stand on its own and flexible enough to wear any sauce you throw at it. I included a simple garlic butter hot-style toss because it is hard to beat, but you can absolutely pivot to lemon pepper, barbecue, or whatever mysterious bottle is currently dominating your fridge door.

A real photograph of raw chicken wings patted dry on a sheet pan with paper towels and seasonings nearby

Why It Works

Dry skin equals crisp skin: Patting the wings dry and adding a small amount of baking powder helps dry the surface and encourages browning and that crackly bite.
High heat, plenty of airflow: Cooking in a single layer lets hot air hit every surface so the wings crisp instead of steam.
Two-stage cooking: Lower heat to render fat, then higher heat to blister and brown. That is the secret handshake.
Sauce that sticks: Tossing wings right after cooking helps the sauce cling while the skin is still hot and textured.

Storage Tips

How to Store and Reheat

Store: Cool wings completely, then refrigerate in an airtight container for up to 3 to 4 days.

Freeze: Freeze cooled wings on a sheet pan until firm, then transfer to a freezer bag for up to 2 to 3 months for best quality. Thaw overnight in the fridge for best texture.

Reheat for crispiness: Air fry at 375°F for 5 to 8 minutes, flipping halfway, until hot and re-crisped. Sauced wings may need a minute longer. Avoid the microwave unless you enjoy “warm wing, sad skin.”

A real photograph of cooked chicken wings arranged in a single layer inside an air fryer basket

Common Questions

Do I really need baking powder?

It is optional, but highly recommended. A small amount of aluminum-free baking powder helps dry the skin and promotes browning and crisping. Use baking powder, not baking soda. Baking soda can taste harsh and soapy.

Note: If you are sensitive to that “baking powder” aftertaste, start with 2 teaspoons for 2 pounds of wings. Toss very thoroughly so it is evenly distributed.

Why are my wings not crispy?

The usual suspects: (1) wings were not dry enough, (2) basket was crowded, (3) temperature was too low for the final crisp stage, or (4) wings went straight into sauce and sat too long. Pat dry, cook in a single layer, and finish hot.

Can I use frozen wings?

You can, but texture is best with thawed wings. If cooking from frozen, air fry at 360°F for about 10 minutes to thaw and release moisture, then carefully drain any liquid and continue with the recipe, adding 5 to 10 minutes as needed. Since models and wing sizes vary a lot, use color and a thermometer as your real finish line.

What internal temperature should wings reach?

Chicken should reach 165°F at the thickest part. Many wings taste even better around 175°F to 185°F because the connective tissue softens. Use a thermometer if you have one.

Should I flip wings in the air fryer?

Yes. Flipping once helps even browning, especially in smaller air fryers with hot spots.

Do I need to cook in batches?

Probably. Many air fryers cannot fit 2 pounds of wings in a true single layer. Cook in batches for the crispiest results, and keep the first batch warm in a 200°F oven while you finish.

Can I swap the salt?

Yes, but measure carefully. This recipe uses kosher salt. If you are using fine table salt, start with 3/4 teaspoon and adjust to taste.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Air fryer (basket or oven-style)
Instant-read thermometer (optional but helpful)
Large mixing bowl
Paper towels
Tongs
Small saucepan (for the sauce)
Sheet pan or plate (for staging cooked batches)

The first time I tried air fryer wings, I treated them like they were already destined for greatness. I barely patted them dry, dumped them in the basket, and felt very confident. Twenty minutes later I had “wings” with the vibe of damp oven mitts.

Now I do what actually works: dry them like I am giving them a tiny spa treatment, cook them in two heat stages, and only then toss them in sauce. The result is the kind of crisp that makes you stop talking mid-sentence. Which is ideal, because your mouth is busy.