Air Fryer Chicken Wings
You can stop looking. This is THE BEST recipe for extra crispy Air Fryer Chicken Wings ever. I’m serious. It’s easy, uses just a few ingredients, is basically oil-free, and still yields THE CRISPIEST chicken wings ever. I’m talking crispier than wings that have been double deep-fried to within an inch of their life. And the best part? The meat is still luscious, juicy, and packed with flavor.
“This is the best wings recipe I have ever made. The wings were very crispy on the outside, but juicy inside. FYI, I’m not a fan of smoked paprika, so I used chipotle seasoning instead. So yummy. My husband said they were the best wings he’d ever had.”
Sharon
Easy Recipe for Air Fryer Chicken Wings
If you love crispy wings but hate the mess of deep frying, air frying is the way to go. An air fryer is really just a small convection oven with a cute name. It circulates hot air all around the food, creating an ultra-crispy outer layer while keeping the inside moist and tender. No greasy splatter, no sheet pan to scrub, and barely any oil needed. My air fryer method is the perfect alternative to our baked chicken wings but can work out even cheaper since you don’t need to heat up a full-sized oven. Seriously, the air fryer is the perfect vehicle for crispy chicken wings that will absolutely blow your mind!
Budget-Saving Tip!
Use frozen chicken wings. More often than not, frozen chicken wings can work out cheaper than fresh ones, depending on where you shop. Just make sure they’re defrosted and patted dry before you begin rubbing them down with spices. Frozen wings can hold loads of water, and I recommend removing as much of that as possible before you air fry. Otherwise, you won’t get a crispy result.
Crispy Air Fryer Chicken Wings
Cost $3.25 recipe/ $1.76 serving
Ingredients
- 1 lb chicken wings* ($3.25)
- 1 tsp coarse salt** ($0.06)
- 1 tsp baking powder*** ($0.04)
- 1 tsp cornstarch ($0.01)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp onion powder ($0.03)
- 1/8 tsp black pepper ($0.02)
- 1/8 tsp cooking oil for greasing ($0.01)
Instructions
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Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.
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Mix 1 teaspoon of salt with 1 teaspoon of baking powder per pound of chicken. Toss the dried chicken wings in this mixture until evenly coated. Place the wings on a rack set over a sheet pan and refrigerate for at least an hour.
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Remove the wings from the fridge and pat them dry a second time. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper called for in the recipe for every pound of chicken. Toss the wings in this mixture until thoroughly coated.
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Grease your air fryer basket and preheat it to 300°F. Arrange the wings in a single layer, making sure they do not touch. Cook for 15 minutes.
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Flip the wings over, raise the temperature of the air fryer to 450°F, and cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F before serving.
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Notes
**Only use a teaspoon of salt if the salt you’re using is a coarse salt, like coarse sea salt or kosher salt. If using a finer salt, like fine sea salt or table salt, use only 1/2 teaspoon per pound of chicken.
***The baking powder helps create the crispiest wings by drawing out moisture. For the best results, use aluminum-free baking powder. Baking powder with aluminum in it can leave a metallic aftertaste.
- A Note on the Seasoning Mix: I’m using a ratio, so no matter how many pounds of chicken wings you make, you will always know how much spice to use. You don’t need to rely on a recipe. Just multiply the amount of spice by the number of pounds you’re making. If you want to use your favorite spice rub instead of making your own, just use a heaping teaspoon per pound of chicken.
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Crispy Air Fryer Chicken Wings Step-by-Step Photos
Dry the wings: Use a paper towel to pat 1 pound of chicken wings dry. You want to remove as much moisture as possible before seasoning to create crispy wings!
Coat and chill: In a small bowl, mix 1 teaspoon of coarse salt with 1 teaspoon of baking powder per pound of chicken. Place your dried chicken wings in a bowl large enough to hold them and sprinkle them with the salt mixture. Toss them to ensure they are evenly coated, and then place them on a rack set over a sheet pan. Refrigerate, uncovered, for at least an hour and up to a day ahead.
Season the wings: In a small bowl, mix a teaspoon of cornstarch, ½ teaspoon of garlic powder, ½ teaspoon of smoked paprika, ¼ teaspoon of onion powder, and ⅛ teaspoon of black pepper per pound of chicken. Take the chicken wings out of the fridge and pat them dry with a paper towel again. Place the wings in a bowl large enough to hold them, sprinkle them with the spices, and toss them until they are thoroughly covered.
Cook: Grease your air fryer basket with a little cooking spray or cooking oil. Preheat your air fryer to 300°F. Depending on the size of your air fryer and the number of wings you’re making, you’ll probably need to cook your wings in batches. Place the wings in a single layer in the basket of the air fryer. Don’t let them touch or overlap. Cook the wings for 15 minutes.
Use tongs to turn your wings over in the basket. Raise the temperature to 450°F. Cook for 10 more minutes. Use a meat thermometer to check the wings have an internal temperature of 165°F. Keep them warm on a sheet pan in a 200°F oven while you cook another batch (optional and not always needed). Or do what I do and serve them up immediately with some of your favorite sauces while the next batch cooks!
Beth and I devoured about two pounds of chicken wings each when we were testing this recipe. My mouth literally watered as she took pictures of the finished wings. Make this recipe today!
Why Use Baking Powder For Chicken Wings?
Without getting too sciency, when you’re looking for crispy wings, you want to do two things: break down the proteins in the skin and draw out moisture. You can achieve this by first drying your wings with paper towels, then rubbing your wings down in salt and baking powder, and resting them for at least an hour. The salt and baking powder both draw out moisture. The salt deeply flavors your chicken while the baking powder breaks down the proteins in the skin, giving you the crispiest wings ever.
Tips For Cooking Wings In An Air Fryer
- Preheat the air fryer. Your air fryer is a countertop oven, and like most ovens, you need to preheat it. You may not need to do so for every recipe, but if you want wings as crispy as the ones in my photos here, it’s a must. Don’t let your air fryer to come up to temp with your wings already in it, as it’ll throw off the cooking time!
- Don’t crowd the air fryer basket. I know you’ll be tempted to put as many wings as possible in the basket, but don’t do it. The wings need to be in a single layer and have enough separation between them to allow the air to circulate all over their skin.
- Don’t skip turning the wings. I turn the wings over after 15 minutes so both sides have equal exposure to the heating element. That way, they’ll cook and brown evenly which always gives me superior results. You don’t want your wings looking like they fell asleep on the beach during spring break, all burnt on one side and pale on the other. Trust.
Serving Suggestions
If your wings are just an appetizer, I’d serve them with celery and carrot sticks and classic dipping sauces like ranch and blue cheese. Beth’s recipes for Comeback Sauce and Buffalo Sauce are also amazing choices. To make a meal out of it, try serving your air fryer chicken wings with these dishes:
How To Store
I’m not sure how you ended up with leftover wings, but I won’t judge. Obviously, your friends and family have more self-control than mine. You can store leftover wings in an air-tight container in your fridge for up to three days. However, if your wings have been out at room temperature for more than two hours, according to the FDA, it’s best to throw them out, as harmful bacteria could already be growing on them.
How To Reheat Chicken Wings In An Air Fryer
Reheating wings in your air fryer is really easy. I recommend bringing them to room temperature before reheating. You’ll also want to preheat your air fryer to 350°F. Then cook your leftover wings for 2 minutes, flip, and cook for an additional 2 minutes.
