Crispy Air Fryer Chicken Wings

Crispy Air Fryer Chicken Wings deliver deeply golden edges, juicy centers, and bold savory flavor without deep frying. A simple blend of smoked paprika, garlic, onion, mustard, and black pepper gives every bite a warm, well-rounded finish. Meanwhile, a small amount of baking powder helps the skin dry and crisp beautifully in the circulating heat.

The wings cook in two stages, starting at a moderate temperature to render the fat, then finishing hotter for extra crunch. That little temperature boost makes a noticeable difference without adding extra work. These wings are easy enough for a weeknight dinner, yet they also feel right at home on a party platter. Serve them as-is for a crisp, seasoned bite, or pair them with your favorite dipping sauce. Either way, they come out flavorful, golden, and satisfyingly crisp.

Recipe Yield: 4 servings

INGREDIENTS

2 lb chicken wings, split into flats and drumettes, tips removed
1 tbsp avocado oil
2 tsp aluminum-free baking powder (not baking soda)
1 1/4 tsp kosher salt
1 tsp smoked paprika
1 tsp garlic powder
3/4 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp ground mustard
1/4 tsp cayenne pepper

INSTRUCTIONS

1. Dry and season:
Pat the chicken wings very dry with paper towels. Toss with avocado oil. Combine the baking powder, salt, smoked paprika, garlic powder, onion powder, black pepper, mustard, and cayenne. Sprinkle over the wings and toss until evenly coated.

2. Preheat the air fryer:
Preheat the air fryer to 380°F for 3 minutes. Arrange the wings in a single layer with a little space between them. Cook in batches if needed.

3. Air fry the wings:
Air fry for 18 minutes, turning halfway through. Then increase the temperature to 400°F and cook for another 6–8 minutes, turning once, until deeply golden, crisp, and at least 165°F inside.

4. Rest and serve:
Let the wings rest for 2–3 minutes before serving. Enjoy them seasoned as-is or alongside your favorite dipping sauce.

Helpful Tips to Perfect This Recipe

• Dry the wings thoroughly: Moisture is the biggest enemy of crisp air fryer chicken wings. Patting the skin very dry before seasoning helps it brown instead of steam.
• Give the wings some room: Keep them in a single layer rather than packing the basket tightly. Air needs to circulate around each wing for evenly crisp skin.
• Keep the high-heat finish: Raising the air fryer to 400°F at the end helps finish rendering the skin and creates those irresistible browned, crisp edges.
• Reheat them in the air fryer: Refrigerate leftovers in an airtight container, then reheat at 375°F for about 3–5 minutes to bring back their crisp exterior.