So, About These Crispy Air Fryer Chicken Wings…
Alright, let me set the scene: it’s Friday night, my family’s hungry (again), and I’m trying to decide between ordering pizza or making something that doesn’t leave my kitchen looking like a war zone. Enter—the air fryer. I can’t even remember the first time I made chicken wings in it, but ever since, it’s been the go-to for last-minute game nights or when I just want to win some quick points with the kids. There was even a time (I’m not proud of this) I ate half the batch before anyone else got home. Oops. Wings are my kryptonite; if you’ve ever tried hiding the evidence—grease stains and all—you’ll know it’s risky business.
Why You’ll Actually Love This (Even If You’re Skeptical)
I make these when I’m craving that pub-style crunch but don’t want to deal with splattering oil (my old stove still hasn’t forgiven me for the time I deep-fried indoors, and maybe neither have I). Plus, my family goes a bit wild for them, especially if I sneak in a batch of extra-garlicky ones for my husband. Honestly, even when I think I’ve made way too many, they vanish. Though, I’ve learned the hard way that if you forget the baking powder, you get sad, floppy wings. Let’s not talk about that batch.
Here’s What You’ll Need (With Some Swaps I Use)
- 1 kg (about 2 lbs) chicken wings, split at the joint (I’ve used drumettes only when on sale, works fine!)
- 2 teaspoon baking powder (NOT baking soda; trust me, I've mixed them up before... not my finest moment)
- 1 teaspoon salt
- 1 teaspoon garlic powder (sometimes I use onion powder if I’m out—my kids never notice)
- ½ teaspoon smoked paprika (or regular sweet paprika, but smoked is just better in my book)
- ½ teaspoon black pepper
- 1-2 tablespoon neutral oil (I grab whatever's closest: canola, sunflower, olive... coconut oil once, but wasn’t a fan)
- Optional: chili powder or cayenne for heat, a pinch of sugar if you’re feeling wild
How I Get Them Just Right (Most Days)
- Prep the wings: Pat those wings dry with paper towels. I used to skip this but, actually, it makes a big difference for crispiness.
- Mix the coating: In a big bowl (or zip-top bag if you hate dishes), combine baking powder, salt, garlic powder, paprika, pepper, and any extras. Toss the wings in and mix well. This is where I usually sneak a taste—raw chicken is a no, but the mix smells so good.
- Oil up: Drizzle oil over the wings and toss again. Don’t stress if they look a little powdery. That’s normal; it kind of fixes itself while cooking.
- Into the air fryer: Arrange the wings in a single layer. If you have a tiny air fryer like my cousin does, just do batches. I’ve tried crowding them; they go soggy and it’s just not worth it.
- Cook time: Set air fryer at 200°C (about 400°F) for 22-26 minutes, shaking the basket halfway. I check after 20 minutes and usually end up snacking on one (chef’s privilege, right?). If they look golden and crisp, you’re good. If not, give them a few more minutes. Every air fryer is its own beast, honestly.
- Final flourish: Toss with extra seasoning or your favorite sauce. I like classic Frank’s RedHot, but sometimes go wild with homemade buffalo sauce or a drizzle of honey and sriracha (learned that one from TikTok, no regrets).
Some Notes (Learned the Hard Way)
- Baking powder is the magic here. Don’t skip it or the wings are just not right.
- If you wash your wings first (like my mum always did), dry them even more or they’ll steam not crisp.
- Too much oil is actually a bad idea. Tried it once—result was more like slippery chicken than crispy. Less is more.
- If your air fryer liner has holes (mine does), make sure you don’t rip it or you’ll be scrubbing for ages.
Variations I’ve Tried (And a Fail or Two)
- Lemon pepper: Just toss with lemon zest and cracked pepper after cooking—zippy!
- Sticky soy garlic: Whisk together soy sauce, garlic, honey, and toss the wings post-air fryer. Really good with a sprinkle of sesame seeds.
- BBQ: Tried tossing them in bottled BBQ sauce before air frying. Not the best idea; the sauce burned (I still ate them, but wouldn’t recommend).
About the Gear (But Don’t Stress)
I use a 5.5L air fryer, but any basket-style one will do. If you don’t have an air fryer, you can do these in the oven on a wire rack at 220°C—takes about 35-40 mins. Not quite as crispy, but it gets close. Someone once told me you could get a similar effect with a stovetop grill pan. I tried, and... let’s just say the smoke alarm was not impressed.
How to Store (If You Have Leftovers... Ha!)
Store any extras (if you’re luckier than me) in an airtight container in the fridge for up to 2-3 days. To reheat, toss them back in the air fryer for 5-7 minutes at 180°C. They actually crisp up again pretty well. But, honestly, in my house these wings barely last a day. Someone’s always sneaking back for seconds.
How We Serve Them Around Here
I’m all about the classic setup: celery sticks, carrot batons, and a big bowl of blue cheese dip (even if the kids just eat ranch). Sometimes, for movie night, we do a platter with kettle chips and pickles. Oh, and my neighbor swears by serving wings with homemade ranch—she’s not wrong.
My Top Pro Tips (aka, Things I’ve Learned the Hard Way)
- Don’t rush preheating the air fryer. I once skipped it and the wings were patchy, kinda sad looking.
- Check the wings at the halfway mark. Sometimes they stick together, and then you get a weirdly soft batch on one side. Not ideal.
- I always use a paper towel under the basket afterwards for easier cleanup. Actually, scratch that—sometimes I forget, and then I just soak the basket overnight. Works either way.
FAQ (Yes, I’ve Heard These Before!)
- Can I use frozen wings? Yup, you totally can. Just add 5-7 minutes to the cooking time, and maybe pat them dry once thawed inside the fryer. They won’t get quite as crispy, but still solid.
- What’s the baking powder for? Oh, this is the secret weapon! It helps dry out the skin and gives you that glorious crunch. Just don’t use baking soda. (Trust me, I've mixed them up before. Not tasty.)
- Do I need to flip the wings? I shake the basket halfway through. If you want to be extra, flip each one with tongs, but usually shaking does the trick.
- Can I double the recipe? You can, but I’d do it in batches. The air fryer gets grumpy if it’s too full.
- Are these as good as fried? Honestly? They’re different. But for the effort (and less mess), I’d take these any day. And, I think they taste even better the next day—if you have any left.
By the way, if you’re new to air frying, there are tons of helpful tips at r/airfryer (I lurk there when I’m bored). And if you want to geek out over wings, check out this deep dive on wing science—it’s a bit much, but kind of fun.
If you try these, let me know how they turn out! Or if you accidentally eat them all yourself, don’t worry, your secret’s safe with me.
Ingredients
- 2 pounds chicken wings, split and tips removed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
Instructions
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1Preheat the air fryer to 400°F (200°C) for 5 minutes.
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2Pat the chicken wings dry with paper towels to remove excess moisture.
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3In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and baking powder until evenly coated.
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4Arrange the wings in a single layer in the air fryer basket, making sure they are not overcrowded.
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5Air fry the wings at 400°F (200°C) for 25 minutes, flipping halfway through, until golden brown and crispy.
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6Serve hot with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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