Air Fryer Crispy Chicken Wings are a quick and easy recipe for perfectly cooked wings with a golden, crunchy skin and juicy center. Made without deep frying, this healthier method uses minimal oil while still delivering incredible texture and flavor. With just baking powder, salt, and pepper, these wings are ideal for game day, parties, or weeknight dinners. Customize with your favorite sauces like buffalo, BBQ, or garlic parmesan. Perfect for those looking for crispy chicken wings in the air fryer with simple ingredients and maximum flavor.

These air fryer chicken wings are perfectly crispy on the outside and tender on the inside—without deep frying or excess oil. Just a few simple ingredients and you’ve got a crowd-pleasing snack or appetizer ready in no time.

Table of Contents

Ingredients

2.2 lbs (1 kg) chicken wings
1 tbsp aluminium-free baking powder (not baking soda)
½ tsp table salt
½ tsp ground black pepper

Instructions

Prep the wings:
Using a sharp knife, cut each wing at the joint to separate into drumettes and wingettes (mini wings). Discard the wing tips or save for stock.
Dry and coat:
Pat the wings thoroughly dry with paper towels. This helps achieve extra-crispy skin. Transfer to a large bowl.
Season:
Sprinkle the baking powder, salt, and pepper over the wings. Toss well to evenly coat the surface of the wings. The coating should be light and dry—not wet or sticky.
Cook in the air fryer:
Preheat your air fryer to 210°C (410°F). Place the wings in a single layer in the basket (cook in batches if needed). Air fry for 30–35 minutes, shaking the basket every 10 minutes to ensure even crisping.
Serve:
Serve hot, either plain or tossed in your favorite sauce like buffalo, BBQ, or garlic parmesan.

Tips

Dry thoroughly: Removing excess moisture is key to crispiness—don’t skip the drying step.
Don’t overcrowd the air fryer: Cook in batches if necessary to allow proper airflow.
Use aluminium-free baking powder: Regular baking powder can sometimes leave a bitter aftertaste.

Variations and Substitutions

Spicy version: Add ½ tsp cayenne or chili powder to the seasoning mix.
Garlic lovers: Mix in a little garlic powder or onion powder for extra flavor.
Sauce options: After cooking, toss with buffalo sauce, teriyaki glaze, honey mustard, or Korean gochujang.

FAQs

Why use baking powder?
Baking powder helps dry out the skin and encourages browning, which makes the wings extra crispy.

Can I use frozen wings?
Yes, but thaw them fully and dry well before seasoning. Otherwise, they won’t crisp up properly.

Can I make these ahead?
Wings are best served fresh, but you can reheat them in the air fryer for 5–7 minutes at 200°C (390°F) to restore crispiness.

Serving Suggestions

Serve with ranch or blue cheese dressing and celery sticks.
Add to a game day or party platter.
Pair with coleslaw, fries, or a fresh green salad for a simple meal.

Why You’ll Love This Recipe

Quick, easy, and healthier than deep-frying.
No oil required—just air and high heat for crisp skin.
Great as a party appetizer or main dish.
Customizable with endless seasoning and sauce options.
Crispy texture without any mess or hassle.