Air Fryer Chicken Wings Recipe
Air Fryer Chicken Wings are the easiest way to get ultra-crisp, perfectly golden wings without deep frying. This recipe uses a simple two-temperature method for the best texture, and they are ready in about 20 minutes.
Servings: 6 as a side
Calories: 227kcal
Tools
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
Storage: Refrigerate leftover wings in an airtight container for up to 3 days.
Reheating: Reheat in the air fryer at 375°F for 3 to 5 minutes until hot and crisp. (Oven option: 400°F for 3 to 5 minutes.)
I used my Cosori Air Fryer to make this recipe.
Nutrition
Calories: 227kcal | Protein: 19g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 75mg | Potassium: 159mg | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg
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