Easy & Crispy Air Fryer Chicken Wings
These Easy & Crispy Air Fryer Chicken Wings are juicy on the inside, shatteringly crisp on the outside, and ready in about 30 minutes using simple pantry spices and an air fryer.
Ingredients
Seasoned Chicken Wings
- 1.5 lb chicken wings, split into drumettes and flats thawed, pat very dry
- 2 Tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp kosher salt or to taste
- 0.5 tsp black pepper freshly ground
Instructions
- Pat the chicken wings very dry with paper towels, trimming any loose pieces of skin or fat so they crisp evenly.
- In a large mixing bowl, whisk together the olive oil, paprika, garlic powder, salt, and black pepper until the spices are evenly dispersed.
- Add the wings to the bowl and toss well with tongs or clean hands until every piece is lightly coated with the seasoned oil.
- Preheat the air fryer to 400°F (200°C) for about 2 minutes so the basket and air are hot before the wings go in.
- Arrange the wings in a single layer in the air fryer basket, leaving a little space between each piece. Cook in batches if needed.
- Air fry for 12–13 minutes, then flip each wing with tongs. Continue cooking for another 12–13 minutes, until the skin is deep golden and the internal temperature reaches at least 165°F (74°C).
- Let the wings rest for a few minutes, then transfer to a platter and serve hot with your favorite dipping sauces.
Notes
For extra-crispy skin, refrigerate the seasoned wings uncovered on a rack for 30–60 minutes before cooking to dry the surface further. You can also sprinkle a teaspoon of cornstarch over the oiled wings just before air frying for a slightly crunchier finish.