Crispy Air Fryer Chicken Wings give you that deep-fried crunch without the extra oil—perfectly golden outside, juicy inside.
Ingredients
- 1 kg (2 lbs) chicken wings (split into flats & drumettes)
- 1 tbsp baking powder (NOT baking soda)
- 1–2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Optional: chili powder, cayenne, or your favorite wing seasoning
Instructions
1. Dry the wings
Pat wings very dry with paper towels (this is key for crispiness).
2. Season
- Toss wings with baking powder, spices, and a little oil
- Coat evenly (baking powder helps create that crispy skin)
3. Air fry
- Preheat air fryer to 180°C (360°F)
- Arrange wings in a single layer
- Cook 20 minutes, flipping halfway
4. Crisp them up
- Increase heat to 200°C (400°F)
- Cook another 5–8 minutes until extra crispy
Pro Tips
- Don’t overcrowd the basket—airflow = crunch
- Use baking powder, not soda (important!)
- Let wings rest 3–5 minutes before serving
- For extra crisp, cook in two batches if needed
Sauce Ideas
Toss wings after cooking in your favorite sauce:
- Buffalo: Hot sauce + melted butter
- Honey Garlic: Honey + soy sauce + garlic
- BBQ: Sweet and smoky
- Lemon Pepper: Butter + lemon zest + pepper
Variations
- Dry rub wings: Skip sauce, add extra seasoning
- Extra spicy: Add cayenne or hot sauce
- Sticky wings: Brush sauce and air fry 2 more minutes
Serve With
- Ranch or blue cheese dip
- Celery & carrot sticks
- Fries or coleslaw