These air fryer chicken wings come out crispy on the outside and juicy inside, with no deep-frying and far less oil. Toss them in your favourite sauce and they are ready in about 25 minutes.
Why this air fryer chicken wings recipe works
- A light coating of baking powder helps draw out moisture, giving noticeably crispier skin.
- The air fryer circulates hot air on all sides, so there is no need to deep-fry or flip constantly.
- Tossing the wings in sauce after cooking, not before, keeps the skin crisp instead of soggy.
- Ready in about 25 minutes, most of it hands-off cooking time.
Looking for more air fryer recipes? Browse our air fryer recipes, or try our air fryer chicken tenders next.
Recipe details
- Serves: 4
- Preparation: 10 minutes
- Cooking: 20 to 24 minutes
- Air fryer temperature: 200°C
Ingredients
- 900 g chicken wings, patted dry
- 1 tablespoon baking powder (not baking soda)
- 1 teaspoon fine salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Cooking oil spray
For classic buffalo sauce
- 60 g hot sauce
- 30 g unsalted butter, melted
- 1 teaspoon honey (optional, to soften the heat)
How to make air fryer chicken wings
1. Prepare the wings
Pat the chicken wings very dry with paper towels; this is key for crisp skin. In a large bowl, toss the wings with the baking powder, salt, garlic powder, paprika and pepper until evenly coated.
2. Air fry the wings
Preheat the air fryer to 200°C. Arrange the wings in a single layer in the basket, without overcrowding, and lightly spray with oil. Cook in batches if needed.
3. Cook and flip
Air fry for 10 to 12 minutes, then flip the wings and cook for a further 10 to 12 minutes, until golden, crisp, and cooked through. Check that the thickest part reaches at least 74°C on a food thermometer before serving; this is the safe minimum internal temperature for poultry.
4. Toss in sauce
Whisk the hot sauce, melted butter and honey together. Toss the hot wings in the sauce just before serving, or serve the sauce on the side for dipping.
Tips for the best texture
- Dry the wings thoroughly before seasoning; excess moisture is the main reason wings turn out soggy rather than crisp.
- Do not overcrowd the basket. Cook in two batches if needed so air can circulate around each wing.
- Use baking powder, not baking soda, and make sure it is well distributed, not clumped.
- Sauce the wings right before serving so the coating stays crisp for longer.
Variations
- Honey garlic: toss the cooked wings in a mix of 3 tablespoons honey, 2 tablespoons soy sauce and 1 minced garlic clove.
- Dry-rub wings: skip the sauce entirely and add an extra ½ teaspoon each of paprika and garlic powder to the seasoning for a Nashville-style dry rub.
- Lemon pepper: toss the cooked wings in melted butter, lemon zest and extra black pepper.
- Milder heat: reduce the hot sauce and increase the butter and honey for a gentler buffalo flavour.
Storage and reheating
Store cooled, unsauced wings in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 180°C for 4 to 5 minutes until hot and crisp again, then toss in fresh sauce. Sauced wings can be stored the same way, though the skin will soften slightly.
Frequently asked questions
Why aren’t my air fryer wings crispy?
This is usually wet wings, an overcrowded basket, or skipping the baking powder. Pat the wings very dry, cook in batches, and make sure the baking powder is evenly coated.
Do I need to flip the wings?
Yes, flipping halfway through helps both sides crisp evenly, since air fryers circulate air but still cook one side slightly more directly.
Can I use frozen wings?
Thaw them fully and pat dry first. Cooking from frozen will release extra moisture and prevent the skin from crisping properly.
What temperature should chicken wings reach?
Chicken should reach an internal temperature of at least 74°C, checked at the thickest part with a food thermometer, regardless of colour or how long it has cooked.
Can I make these ahead for a party?
Cook the wings and hold them unsauced, then reheat in the air fryer for a few minutes and toss in fresh sauce just before serving for the best texture.
For more chicken dinners, see our chicken recipes.