Air Fryer Chicken Wings
Crispy outside, juicy inside — no deep fryer needed. These turn out restaurant-style with minimal oil.
🛒 Ingredients
- 2 lbs chicken wings (split, tips removed)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon baking powder (secret for extra crispiness)
🥣 Instructions
1️⃣ Prep the wings
Pat wings very dry with paper towels (this is key for crispiness).
2️⃣ Season
Toss wings with olive oil, baking powder, salt, and spices until evenly coated.
3️⃣ Air Fry
- Preheat air fryer to 380°F.
- Arrange wings in a single layer (don’t overcrowd).
- Cook 20 minutes, flipping halfway.
4️⃣ Crisp them up
Increase heat to 400°F and cook 5–8 more minutes until golden and crispy.
5️⃣ Sauce or serve dry
Toss in your favorite sauce or serve as-is.
🔥 Sauce Ideas
Buffalo: Melt butter + hot sauce, toss wings.
Honey Garlic: Honey + soy sauce + minced garlic.
BBQ: Warm your favorite BBQ sauce and coat.
Lemon Pepper: Toss with melted butter + lemon zest + cracked pepper.
🧑🍳 Tips for Extra Crispy Wings
- Use baking powder, not baking soda.
- Don’t stack wings. Cook in batches if needed.
- Let wings rest 5 minutes before saucing for maximum crunch.
If you’d like, I can give you:
- A dry rub wing recipe
- A garlic parmesan version
- A keto-friendly version
- Or how to cook from frozen
Which way are you making them? 🍗
