No Deep Fryer Needed for Crispy, Juicy Perfection
No need to go through the hassle of deep frying chicken wings to get the golden crispy skin with juicy meat on the inside. Fried? Never heard of it. Thanks to the air fryer, everything you need is at the palms of your hands. The air fryer’s hot air circulation method will make you the fan of fat and skin. With the air fryer’s hot air circulation method, the skin of the chicken gets super crunchy just like your favorite sports bar chicken! These air fryer chicken wings are quick and easy to make, so there’s no question they’ll become a regular in your rotation for snacks, appetizers, or even casual dinners.
Yields: 2-3 servings
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients
- 1.5 – 2 pounds chicken wings, split into drumettes and flats
- 1 tablespoon olive oil or other neutral oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (smoked or sweet, based on preference)
- ¼ teaspoon cayenne pepper (optional, for heat)
- Optional: 1 teaspoon baking powder (aluminum-free) for extra crispiness
Instructions
- Prepare the Wings: Pat the chicken wings very dry with paper towels. This is a crucial step for achieving crispy skin. Ensure there is no excess moisture on the surface of the wings.
- Season the Wings: In a large bowl, toss the dried wings with the olive oil until lightly coated. In a small separate bowl, mix together the salt, black pepper, garlic powder, paprika, and cayenne pepper (if using). If you are using baking powder for extra crispiness, whisk it into the dry seasoning mix. Sprinkle the seasoning mix over the wings and toss until they are evenly coated.
- Preheat the Air Fryer: Preheat your air fryer to 380°F (190°C) for 5 minutes. Preheating helps ensure even cooking and crisping from the start.
- Arrange in Air Fryer: Place the seasoned chicken wings in a single layer in the air fryer basket. Do not overcrowd the basket; air needs to circulate around each wing for optimal crisping. You may need to cook in batches depending on the size of your air fryer. It’s okay if the wings are touching slightly, as they will shrink as they cook, but avoid significant overlap.
- Air Fry: Cook the wings at 380°F (190°C) for 20-25 minutes. For maximum crispiness and even cooking, flip the wings halfway through the cooking time (around the 10-12 minute mark).
- Increase Heat for Extra Crispy Skin (Optional but Recommended): For exceptionally crispy skin, increase the air fryer temperature to 400°F (200°C) for the last 3-5 minutes of cooking. Keep a close eye on them during this final stage to prevent burning.
- Check for Doneness: Chicken wings are cooked when they are golden brown, crispy, and the internal temperature reaches 165°F (74°C) at the thickest part of the wing.
- Serve: Carefully remove the wings from the air fryer. Serve immediately as is, or toss them in your favorite wing sauce (buffalo, BBQ, garlic parmesan, etc.).
Tips
Pat Dry, Pat Dry, Pat Dry: Seriously, this is the most important step for crispy skin.
Don’t Overcrowd: Cook in batches if necessary to allow hot air to circulate properly.
Baking Powder Boost: A small amount of aluminum-free baking powder mixed with the dry rub can significantly enhance skin crispiness by helping to draw out moisture.
Flip for Evenness: Flipping the wings halfway through ensures both sides get equally crispy.
Experiment with Seasoning: Feel free to adjust the seasonings to your preference. Add chili powder, cumin, or onion powder for different flavor profiles.
Sauce After Cooking: For the crispiest wings, toss them in sauce after air frying. If you toss them before, the sauce can make the skin less crispy.
Resting is Not Required: Unlike larger cuts of meat, chicken wings do not need to rest before serving. Enjoy them hot and fresh from the air fryer!
Enjoy your perfectly crispy and juicy air fryer chicken wings!
