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Air Fryer Chicken Wings (Crispy No Fry) - Golden, Juicy, and Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 pounds chicken wings, split into flats and drumettes, tips removed
  • 1 tablespoon neutral oil (avocado, canola, or light olive oil)
  • 1 teaspoon kosher salt (use a little less if using fine salt)
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon baking powder (aluminum-free), optional for extra crisp
  • Optional sauces: buffalo sauce, BBQ sauce, teriyaki, garlic butter
  • Optional garnishes: chopped parsley, sliced green onions, sesame seeds, lime wedges
  • Ranch or blue cheese dressing, for serving

Method
 

  1. Prep the wings: Pat the wings very dry with paper towels. The drier the skin, the crispier the result. Trim any excess skin if needed.
  2. Season: In a large bowl, toss wings with oil. In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and baking powder if using. Sprinkle over wings and toss until evenly coated.
  3. Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. A preheated basket helps jump-start crisping.
  4. Arrange: Place wings in a single layer in the basket, skin side up, leaving a little space between pieces. Work in batches if needed. Do not overcrowd.
  5. Cook phase one: Air fry at 380°F (193°C) for 18–20 minutes, flipping halfway. This renders the fat and cooks the meat through.
  6. Crisp phase: Increase temperature to 400°F (204°C) and cook 4–6 more minutes until the skin is deep golden and crisp. Internal temperature should reach at least 165°F (74°C).
  7. Sauce or serve: For dry-rub wings, serve immediately. For sauced wings, toss in your desired sauce in a clean bowl while hot so the sauce clings well.
  8. Garnish and plate: Add parsley, green onions, or sesame seeds if you like. Serve with celery sticks and your favorite dip.