Crispy Air Fryer Chicken Wings: The Ultimate Guide to Perfectly Crunchy Wings at Home
These Crispy Air Fryer Chicken Wings are irresistibly crunchy on the outside and juicy on the inside—without deep frying. Made with simple pantry spices and ready in about 30 minutes, they’re perfect for game days, parties, or an easy weeknight treat. The secret? Drying the wings well and using a touch of baking powder for ultra-crispy skin.
Ingredients
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2 pounds chicken drumettes and flats, separated
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2 tablespoons olive oil
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1 teaspoon baking powder
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon smoked paprika
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1 teaspoon salt
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½ teaspoon black pepper
Instructions
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Preheat the Air Fryer
Preheat your air fryer to 380°F (193°C). -
Prepare the Seasoning
In a small bowl, mix baking powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. -
Dry & Oil the Wings
Pat the chicken wings very dry with paper towels. Place them in a large bowl and toss with olive oil. -
Season
Sprinkle the seasoning mixture over the wings and toss until evenly coated. -
Air Fry
Arrange the wings in a single layer in the air fryer basket or tray.
Air fry for 20 minutes, flipping halfway through. -
Extra Crispy Finish
Increase the temperature to 400°F (205°C) and air fry for an additional 5 minutes until deeply golden and crispy. -
Rest & Serve
Ensure wings reach an internal temperature of 165°F (74°C).
Remove and let rest for 2–3 minutes before serving.
Notes
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Dry thoroughly: Moisture is the enemy of crispiness.
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Don’t skip baking powder: It helps dry out the skin (use aluminum-free if possible).
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Avoid overcrowding: Cook in batches if needed.
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Sauce after cooking: Toss in buffalo, BBQ, or honey garlic sauce just before serving.