There’s something wonderfully satisfying about biting into perfectly crisp chicken wings that aren’t drowned in oil. This Crispy Air Fryer Chicken Wings Recipe delivers juicy, flavorful wings with a crackling skin that’s all the rage for good reason—it’s easier and cleaner than deep frying, yet just as tasty!

A large white plate is filled with a pile of dark golden-brown grilled chicken wings sprinkled with small green herb bits. On the right side of the plate, there are bright orange carrot sticks and light green celery sticks neatly stacked. Next to the vegetable sticks is a small wooden bowl of creamy white dipping sauce, also topped with green herbs. The plate sits on a white marbled surface with scattered green herb pieces around, and a small bowl of chopped herbs is visible near the top left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Air Fryer Chicken Wings Recipe
Top Tip
How to Serve Crispy Air Fryer Chicken Wings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Air Fryer Chicken Wings Recipe

Why You'll Love This Recipe

Honestly? I’ve tried a lot of wing recipes, but this air fryer method hits the sweet spot for me. It’s hands-off yet delivers crispy, flavorful wings every single time, perfect for game day or a casual dinner with friends.

Effortless Crispiness: The secret dry rub and baking powder combo create that addictively crispy skin without frying mess.
Flavorful Yet Simple: The blend of spices hits all the right notes—smoky, garlicky, and a little kick, easy to tweak to your taste.
Foolproof Method: Using the air fryer makes cooking quick and cleanup a breeze, so you get wings done just right without babysitting the fryer.
Versatile Serving Options: Enjoy wings plain, with your favorite dip, or tossed in buffalo or BBQ sauce for endless variety.

The image shows several grilled chicken wings on a metal grilling rack. Each wing has a crispy, textured outer layer with a mix of dark brown and reddish spices, creating a charred, slightly uneven surface. The wings are placed closely on the rack in two rows, with their meaty parts facing upwards and slightly angled. The background is a white marbled texture that contrasts with the rich colors of the wings. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient is thoughtfully chosen to maximize flavor and crunch. The baking powder is a smart trick that helps dry out the skin and create that irresistible crispness, while spices like smoked paprika and chili powder infuse warmth and depth.

Flat lay of separated raw chicken wings with drumettes and flats, a small white bowl of golden olive oil, a small white bowl of coarse light brown sugar, a small white bowl of white baking powder, a small white bowl containing a mixture of smoked paprika with its deep reddish hue, a small white bowl of pale beige garlic powder, a small white bowl of pale off-white onion powder, a small white bowl of dark red chili powder, a small white bowl of fine white salt crystals, and a small white bowl with coarsely ground black pepper, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Wings: Use fresh or fully thawed wings, separated into drumettes and flats for even cooking.
Olive Oil: Just enough to lightly coat and help the seasoning stick while also promoting browning.
Brown Sugar: Adds a subtle caramelized sweetness that balances the spice nicely.
Baking Powder: Not baking soda! This helps dry the skin, making the wings extra crispy in the air fryer.
Garlic Powder: For that classic savory punch.
Onion Powder: Rounds out the flavor profile to keep things interesting.
Smoked Paprika: Adds a smoky warmth without needing a grill.
Chili Powder: A mild heat that complements the smoky and sweet notes.
Salt & Pepper: Essential seasonings that elevate all the other flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this recipe—sometimes I add a pinch of cayenne for extra heat or swap the brown sugar for honey powder for a different sweetness. You can also double the rub to toss the wings after cooking for a fresh zing right before serving!

Variation: One of my favorite tweaks is adding a drizzle of buffalo sauce after air frying for that spicy tang without sacrificing crispiness.
Dietary Modifications: You can keep it keto-friendly by skipping the brown sugar or swapping in a sugar substitute that crisps up as well.
Seasonal Changes: Add fresh herbs like rosemary or thyme in spring and summer for a bright twist.

Step-by-Step: How I Make Crispy Air Fryer Chicken Wings Recipe

Step 1: Preheat and Prep Your Wings

First, set your air fryer to 400°F and let it warm up while you prep. Pat those wings as dry as possible with paper towels—this makes all the difference for getting crispy skin. Wet wings steam and end up soggy, so take the extra minute.

Step 2: Coat in Oil and Spice Mix

Toss your wings in the olive oil so the seasoning sticks evenly. Whisk the brown sugar, baking powder, and spices in a small bowl, then sprinkle over the wings. Mix well, making sure every nook is coated.

Step 3: Air Fry in Batches

Spray the air fryer basket lightly with cooking spray, then arrange wings in a single layer - don’t overcrowd or they won’t crisp. Cook for 7 minutes, flip each wing, then cook another 6-8 minutes until golden brown and crispy. Timing varies by air fryer, so peek towards the end.

Step 4: Serve Warm and Enjoy

Take the wings out and serve immediately. I love them as-is, but you can toss them in buffalo sauce, BBQ, or your fave dip. Pro tip: If you toss them in sauce, do it right before eating to keep them crispy.

Top Tip

I’ve made these wings a dozen times, and a few simple tips save you from common pitfalls. Getting the pat-dry step right is my biggest secret to wings that crunch instead of steam.

Dry Thoroughly: Even a little moisture on the skin can steam the wings—don’t rush this step.
Baking Powder (Not Baking Soda): This raises the pH level, helps break down proteins, and crisps the skin beautifully without flavor weirdness.
Don't Overcrowd: You’ve got to give those wings breathing room in the air fryer basket or they won’t crisp properly.
Flip Wings Midway: This ensures golden crispiness on all sides, so flip them at the 7-minute mark.

How to Serve Crispy Air Fryer Chicken Wings Recipe

crispy chicken wings - Serving Suggestion

Garnishes

I love sprinkling freshly chopped parsley or green onions over my wings—it adds a fresh pop of color and flavor that complements the smoky rub. A squeeze of fresh lemon juice also brightens things up beautifully.

Side Dishes

To round out the meal, I usually go with crunchy celery sticks and cooling ranch or blue cheese dip. Crispy oven-baked fries or a fresh garden salad make perfect companions for these wings.

Creative Ways to Present

For game day, I like setting up a wing bar – offer a few different sauces (buffalo, honey BBQ, garlic parmesan) alongside the wings so guests can toss them fresh. Serving on a platter lined with crisp lettuce leaves adds a festive touch and helps catch drips!

Make Ahead and Storage

Storing Leftovers

I store leftover wings in an airtight container lined with paper towels to absorb moisture. They keep well for up to 3 days in the fridge, but you might notice a slight drop in crispiness.

Freezing

Freeze cooked wings on a baking sheet first until solid, then transfer to a freezer-safe bag or container. This prevents sticking and lets you grab portions easily. They keep well in the freezer for up to 2 months.

Reheating

Reheat wings in the air fryer at 350°F for 5-6 minutes or until warmed through to revive crispiness. I avoid microwaving because it makes the skin rubbery.

Frequently Asked Questions:

Can I use baking soda instead of baking powder?

Baking soda and baking powder are different chemically. Baking powder is key for crisping chicken skin without altering flavor, while baking soda might leave a bitter taste—so stick with baking powder in this recipe.

How do I make buffalo wings with this Crispy Air Fryer Chicken Wings Recipe?

After air frying, toss your wings in buffalo sauce made from melted butter and hot sauce. Make sure to toss just before serving to keep wings crispy and delicious.

Can I cook frozen wings in the air fryer?

You can, but it’s best to thaw wings completely for even cooking and maximum crispiness. Frozen wings tend to steam more and may not get as crispy.

What’s the best way to reheat air fryer chicken wings?

Reheat your wings in the air fryer at 350°F for about 5-6 minutes. This crisps them back up without drying them out or turning the skin rubbery like microwaving does.

Final Thoughts

Making wings in the air fryer has become my go-to; this Crispy Air Fryer Chicken Wings Recipe balances convenience, flavor, and texture so well that it feels like a little kitchen victory every time. Give it a go—you’ll love how easy it is to nail that golden crisp and juicy inside, whether for casual nights or impressing your guests.