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Air Fryer Chicken Wings are the best way to make ultra-crisp, perfectly golden wings without the grease (or mess!) of deep frying. Delicious on their own or tossed in your favorite sauce, they’re easy to make and cook fast (just 20 minutes) using simple ingredients.
My 12-year-old discovered chicken wings a few months back and now that’s all he wants to eat. I mean, I don’t blame him. Fried chicken wings are delicious. But, frying chicken wings is a messy job, and fried chicken is, well, fried. I needed to find an easier (and healthier) way. Enter, the air fryer.
Why Make Chicken Wings in the Air Fryer
Air fryer chicken wings are quick to make and an absolute lifesaver when you need something fast and easy to make for dinner. The air fryer works by circulating hot air around the wings, allowing them to cook evenly and crisp up quickly (without the fuss of deep frying). They cook in half the time it takes to bake them in the oven and turn out crispier every time.
Today, I’m sharing how to make chicken wings in the air fryer. This recipe focuses on what’s important (proper drying, even spacing, ideal cook time and temperature), making it the perfect starting point for anyone new to cooking chicken wings in the air fryer. You’ll see that I’ve coated my wings in a flavorful brown sugar dry rub (full recipe in the recipe card), but you can just as easily season them with a little salt and pepper or toss them with your favorite sauce. The results are delicious either way.
Table of Contents
Ingredients + Substitutions
- Non-stick cooking spray: To spray the basket of the air fryer and prevent sticking.
- Chicken wings: I like to use a mix of wingettes and drumettes. Try to pick wings that are similar in size for even cooking. If your wings are whole, separate them at the joints and save the tips for stock.
- Homemade dry rub (optional): Brown sugar, garlic powder, onion powder, paprika, chili powder, ground cinnamon, cayenne (optional), salt, and pepper. This simple dry rub adds sweet-smoky flavor and gives the wings a deeply seasoned crust. Feel free to swap in your favorite store-bought rub or keep it simple with salt, pepper, and garlic powder. Substitutes: Lemon pepper, Cajun seasoning, or a barbecue-style rub.
How to Air Fry Chicken Wings
These wings cook in two stages: first at a slightly lower temperature to cook through and render fat, then a quick blast of high heat to crisp the skin at the end.
- Preheat and prep the basket: Preheat a 3-quart (or larger) air fryer to 370°F. Lightly spray the basket with nonstick spray.
- Dry and season the wings: Pat the wings very dry with paper towels (dry skin equals crispy skin). Transfer to a large bowl and toss with 2 tablespoons of the dry rub, or your seasoning of choice, until evenly coated.
- Arrange in a single layer: Place the wings in the air fryer basket in a single layer with a little space between each one so air can circulate. Cook in batches if needed.
- Air fry and flip: Cook for 10 minutes, then flip the wings. Cook for 8 minutes more, then flip again.
- Crisp at high heat: Increase the air fryer temperature to 400°F and cook for 3 to 4 minutes, or until the skin is deeply golden and crisp.
- Check doneness and repeat: The wings are done when the internal temperature reaches at least 170°F (wings are best a little higher than 165°F). Transfer to a clean plate and repeat with remaining wings.
Tips for Perfectly Crispy Air Fryer Chicken Wings
If you want wings with crackly, golden skin, these small details make the biggest difference. The goal is to remove moisture, maximize airflow, and finish with high heat so the skin crisps instead of steaming.
- Pat the wings very dry: Moisture is the enemy of crispiness. Blot the wings well with paper towels before seasoning so the skin browns and crisps in the air fryer.
- Cook in a single layer: Air fryers crisp by circulating hot air. If the wings overlap or touch too much, they trap steam and turn soft. Cook in batches if needed.
- Give them space: Even when wings are in a single layer, a little breathing room helps hot air reach every surface. This leads to more even browning and crisp skin.
- Flip halfway through: Flipping helps both sides cook evenly and keeps one side from staying pale while the other gets too dark.
- Finish at high heat: For the crispiest results, finish the wings at 400°F for 3 to 4 minutes. That final blast helps the skin blister and turn deeply golden.
- Check doneness with a thermometer: Wings taste best when they reach at least 170°F, which gives the skin time to crisp and the fat time to render properly.
Serving Suggestions
These crispy air fryer chicken wings fit just about any occasion, from game day snacks to an easy weeknight dinner. Keep it classic with celery and carrot sticks plus ranch dressing for dipping, or turn them into a full meal with sides like sweet potato fries, fried okra, or baked mac and cheese
Want more variety? Set out a few sauces and let everyone choose. Sweet and tangy mumbo sauce, creamy comeback sauce, or my Japanese BBQ sauce are all fun options. For something lighter, serve the wings with a crisp house salad, or pair them with coleslaw and cornbread for a simple, satisfying plate.
Air Fryer Wings Frequently Asked Questions
Cook time depends on temperature and wing size. At 400°F, wings usually take 18 to 22 minutes, flipping halfway through. If you cook at 370°F, plan on 22 to 25 minutes, flipping once or twice. Wings are done when the skin is crisp and the internal temperature reaches at least 170°F.
Yes, but frozen wings release more moisture as they cook, which can make them less crispy. For best results, thaw in the refrigerator and pat very dry before seasoning. If cooking from frozen, add 5 to 7 minutes to the cook time and flip more often, then finish with a few minutes at 400°F to crisp the skin.
If you do not have an air fryer, you can make wings in the oven instead. Try my Baked Buffalo Wings for a spicy option or my Garlic Parmesan Wings for a savory, no-heat option.
Storage and Reheating Tips
- To store: Let the wings cool, then refrigerate in an airtight container for up to 3 days.
- To Reheat: Set your air fryer at 375°F and reheat for 3 to 5 minutes (best for crispiness), or in a 400°F oven for 3 to 5 minutes. In a pinch, microwave until heated through.
- To freeze: Freeze cooled wings in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Reheat from frozen in the air fryer at 375°F for 8 to 10 minutes, or until hot and crispy.
More Air Fryer Recipes
Once you’ve mastered this method, it’s easy to take these wings in any direction. For a saucy, spicy upgrade, don’t miss my Air Fryer Buffalo Wings, tossed in classic buffalo sauce right after cooking.
If you try making this air fryer chicken wings recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Air Fryer Chicken Wings Recipe
Equipment
Ingredients
- Nonstick cooking spray
- 2½ pounds chicken wings and drumettes
- 2 tablespoons dry rub, optional (recipe below)
For the dry rub
- 3 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon chili powder
- ½ teaspoon ground cinnamon
- ½ teaspoon cayenne powder, optional
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat the air fryer to 370°F. When heated, spray the basket with non-stick cooking spray.
- Pat the wings very dry with paper towels, then transfer to a large bowl. Toss with 2 tablespoons of the prepared dry rub (or your seasoning of choice) until evenly coated.
- Arrange the wings in a single layer in the air fryer basket, leaving a little space between pieces. Cook in batches if needed.
- Cook for 10 minutes, then flip the wings. Cook for an additional 8 minutes, then flip again.
- Increase the air fryer temperature to 400°F and cook for 3 to 4 minutes skin-side up, until deeply golden and crisp.
- Check doneness with a digital meat thermometer. Wings are done when the internal temperature reaches at least 170°F. Transfer to a plate and repeat with remaining wings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
