Air Fryer
Crispy Air Fryer Chicken Wings
The secret to genuinely crispy air fryer chicken wings without breading or deep frying is a light dusting of baking powder, which raises the pH of the skin and helps it brown and blister. These wings come out shatter-crisp on the outside and juicy inside using a fraction of the oil of traditional frying, and they're endlessly customizable with whatever sauce you're craving.
Why you'll love this recipe
- Shatter-crisp skin with zero deep frying
- Only 3 tbsp fat total for the whole batch
- Naturally low-carb and gluten-free
- Done in 25 minutes, hands-off in the basket
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Pat the wings extremely dry with paper towels — this is the most important step for crispiness.
- In a large bowl, toss the wings with the oil, then sprinkle over the baking powder, salt, garlic powder, paprika and pepper. Toss again until every wing is evenly coated.
- Preheat the air fryer to 380°F (193°C) for 3 minutes. Arrange the wings in a single layer in the basket, leaving space between each piece; work in batches if needed.
- Air fry for 12 minutes, flip each wing, then increase the temperature to 400°F (204°C) and cook for another 10-12 minutes until deeply golden and crisp, and the internal temperature reads 165°F (74°C).
- Toss the hot wings in your sauce of choice immediately, or serve dry-rubbed with ranch or blue cheese on the side.
Tips for success
- Baking powder must contain cornstarch (most do) and must not be confused with baking soda, which tastes soapy.
- Don't overcrowd the basket — air needs to circulate around each wing for even crisping.
- For extra-crispy results, let the seasoned wings air-dry uncovered in the fridge for 1 hour before cooking.
- Toss sauced wings back in the air fryer for 60 seconds if you want the sauce slightly caramelized.
Frequently asked questions
Do I need to flip the wings halfway?
Yes, flipping halfway through ensures both sides crisp evenly since air fryers circulate heat from the top.
Can I use frozen wings?
Thaw wings completely first and pat very dry; frozen wings release too much water and will steam instead of crisp.
Why baking powder and not flour?
Baking powder breaks down the skin's proteins and draws out moisture, giving you crispy skin without any breading or extra carbs.
How do I keep wings crispy after saucing?
Toss with sauce right before serving rather than letting them sit, and use a sauce that's simmered down slightly so it clings rather than pools.
Nutrition (per serving)
| Calories | 286 |
| Protein | 24g |
| Carbs | 2g |
| Fat | 19g |
| Sodium | 520mg |
| Sugar | 0g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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