Air Fryer Chicken Wings
Crispy, juicy chicken wings made with a simple homemade spice rub and no oil at all. Twenty minutes in the air fryer gets you skin that crackles and meat that stays tender.
Servings: 4
Equipment
- Air Fryer
Ingredients
- 3 pounds chicken wings skin on
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Optional: buffalo wing sauce or other sauces for dipping
Instructions
- In a small bowl, whisk together the chili powder, garlic powder, salt, and pepper. Set aside.
- Prepare the wings by removing the wing tip and separating the wingettes from the drumettes. Many store packages come already split.
- Pat the wings thoroughly dry with paper towels on all sides.
- Sprinkle the seasoning over both sides of the wings and rub it in to coat.
- Preheat the air fryer to 375°F. Spray a light coating of cooking spray into the basket, then arrange the wings in a single layer with space between each piece.
- Cook at 375°F for 10 minutes, then flip the wings and cook 10 minutes more, until crisp and an instant read thermometer reads 165°F.
- If the wings are cooked through but not as crisp as you'd like, raise the air fryer to its highest setting and cook 2 to 3 minutes longer.
- Toss with sauce if desired and serve immediately.
Notes
- Dry wings are crisp wings: Blot every piece with paper towels before seasoning. This matters more than anything else in the recipe.
- Do not crowd the basket. A single layer with space between pieces lets the air circulate. An extra large air fryer holds about 12 pieces, or 4 appetizer servings.
- No oil needed. Wings render their own fat as they cook. Added oil just creates smoke.
- 375°F, not 350°F: Many air fryer manuals list 350°F for chicken, but 375°F gets wings noticeably crisper.
- Wing size changes the timing. Large wings can take 24 to 26 minutes; small ones may be done at 18. Cook to 165°F rather than to the clock.
- Sauce after cooking, never before. Sauce applied before air frying burns and prevents the skin from crisping.
- Seasoning swaps: Paprika works in place of chili powder. Cajun seasoning, taco seasoning, and lemon pepper are all good alternatives.
- Cooking for a crowd: Hold finished batches on a rack in a 200°F oven while the next batch cooks.
- Storage: Refrigerate in an airtight container 3 to 4 days. Reheat in the air fryer at 350°F for 3 to 5 minutes to bring the crunch back.
- Freezing: Freeze cooked wings up to 3 months. Reheat from frozen at 350°F for 8 to 10 minutes.
- Dipping sauce options: Ranch, blue cheese, honey mustard, barbecue sauce, or buffalo sauce.
Nutrition
Calories: 413kcal | Carbohydrates: 1g | Protein: 34g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 732mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 567IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
