Air Fryer Chicken Wings–fast and crispy! Tossed in a simple and tasty rub, then dredge in baking powder and cornstarch for a delicious crunch. Enjoy juicy wings with less oil, all in under 30 minutes!
What You Need
Here are the ingredients to make the best crispy chicken wings in an air fryer:
- Chicken Wings – Skip the whole chicken wings! Drumettes and wingettes, the smaller, meatier sections, are perfect for air frying – they cook faster, require less space, and are just as delicious.
- Paprika – Use your favorite type–sweet, smoked, hot, or mild.
- Garlic Powder and Onion Powder – Gives the crispy chicken wings a nice taste and flavor.
- Salt and Pepper.
Other dry rubs you can use are cajun seasoning, onion powder, Italian seasoning, chipotle chili powder, lemon pepper, and cayenne if you prefer it spicy.
To Make the Chicken Wings Crispy
A combination of baking powder and cornstarch in a coating for chicken wings works together to achieve maximum crispiness.
The baking powder creates tiny bubbles that puff the skin for better browning, while cornstarch acts like a sponge, soaking up surface moisture that would otherwise prevent crispness. Together, they create the perfect conditions for irresistibly crispy wings.
How to Make It
Here’s how to make this air fryer chicken wing recipe:
1. Pat the chicken with a paper towel
To prevent soggy wings, pat the chicken dry with a paper towel to remove excess moisture. This is key because high heat is crucial for crispy skin. A bonus: dry wings hold onto seasonings better, ensuring flavorful chicken wings!
2. Season chicken
Place the chicken in a large bowl. Sprinkle the dry rub, including salt and pepper on the wings. Use your hands to gently massage the rub into the wings, making sure every piece is evenly coated for maximum flavor.
3. Coat chicken
Dredge the chicken wings in a mixture of baking powder and cornstarch. This creates a light, airy base for maximum crispness. To prevent any white residue, give them a quick drizzle of vegetable oil and toss again to coat evenly. Now they’re ready for the air fryer!
4. Air Fry
Prep your air fryer. Preheat it to 200°C (400°F) for optimal crisping. Once it’s hot, place the wings in the air fryer basket in a single layer. Cook the wings for 18 to 20 minutes. Don’t forget to flip them halfway through so they cook evenly and achieve that golden crispiness all around.
Tip: Don’t overcrowd the air fryer. Cook in batches as needed.
Serve
Now for the fun part – the sides and dips! Arrange your crispy wings on a platter and serve them with your favorite dipping sauce. Here are some classic options that go well with these crispy chicken wings:
- Ranch Dressing
- Blue Cheese Dressing
- Honey Mustard
- Garlic Parmesan Sauce
- BBQ Sauce
- Hot sauce or buffalo sauce.
Serve as an appetizer or pair it with french fries or onion rings, Macaroni and Cheese, coleslaw, or Creamy Pasta Salad, and even the classic carrots and celery sticks.
Making a big batch?
If you’re making a big batch of these crispy chicken wings, cooking them in the oven is the way to go. Yes, you can achieve crispy wings in a regular oven too. Here’s how:
- Preheat your oven to 200°C (400°F) – the same temperature you’d use for the air fryer.
- Sheet pan prep – Line a baking sheet with parchment paper for easy cleanup. Arrange the wings in a single layer, making sure they don’t overcrowd the pan. This ensures even airflow and optimal crispness.
- Use convection mode (if available) – If your oven has a convection setting, use it! This helps circulate hot air for faster and more even cooking.
- Bake the wings for 25-30 minutes, or until golden brown and cooked through. Be sure to flip them halfway through for even crisping on all sides.
Storage
Store leftovers in an airtight container. It should last for 3 to 4 days. Reheat in the air-fryer for 10 minutes before serving.
Crispy Air Fryer Chicken Wings
Ingredients
- 1.5 pound chicken wings (combination of wingette and drumette))
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ teaspoon salt
- black pepper (to taste)
- 1 tbsp cornstarch
- 1 tsp baking powder (NOT baking soda)
- 1 tbsp vegetable oil (I used canola)
Instructions
- Pat dry chicken wings with a paper towel. Place in a large bowl. Season with paprika, garlic powder, onion powder, salt, and black pepper. Make sure all the wings are evenly coated.
- Brush the basket with oil. Pre-heat the air fryer for 3 minutes at 200°C (400°F).
- Dredge the chicken wings in a mixture of baking powder and cornstarch. To prevent any white residue, drizzle with a little vegetable oil and toss again to coat evenly.
- Place the wings in the air-fryer basket in a single layer. They should just fit snugly. They will shrink when they cook. Cook in batches if necessary.
- Air-fry for 10 minutes then turn the wings to the other side and air-fry for another 8 to 10 minutes until crispy all over. Check doneness after a total of 18 minutes of cooking time.
Recipe Notes & Tips:
- Other dry rubs you can use are cajun seasoning, Italian seasoning, chipotle chili powder, lemon pepper, and cayenne if you prefer it spicy.
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