Air Fryer Grilled Chicken Wings
These air fryer grilled chicken wings are crispy on the outside, juicy on the inside, and packed with smoky, savory flavor. They’re perfect as an appetizer, game-day snack, or easy dinner.
Ingredients
- 2 lb (900 g) chicken wings, split into drumettes and flats
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano (optional)
- ½ teaspoon chili powder or cayenne (optional, for heat)
Optional BBQ Glaze
- ½ cup barbecue sauce
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
Instructions
- Pat the chicken wings completely dry with paper towels.
- In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, salt, pepper, oregano, and chili powder until evenly coated.
- Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Arrange the wings in a single layer in the air fryer basket. Cook in batches if needed.
- Air fry for 20 minutes, flipping the wings halfway through.
- Increase the temperature to 400°F (200°C) and cook for an additional 5–8 minutes, until the skin is crispy and the internal temperature reaches 165°F (74°C).
- If using BBQ glaze, mix the barbecue sauce, honey, and Worcestershire sauce. Brush the wings with the glaze during the last 2–3 minutes of cooking.
- Let the wings rest for 5 minutes before serving.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25–28 minutes
- Total Time: 35–38 minutes
Servings: 4
Tips
- Drying the wings thoroughly is the key to extra-crispy skin.
- Avoid overcrowding the basket to allow hot air to circulate.
- For a stronger grilled flavor, add a pinch of liquid smoke to the seasoning or BBQ glaze.
- Serve with ranch or blue cheese dressing, celery sticks, carrot sticks, coleslaw, fries, or corn on the cob.