Air Fryer Chicken Wings

A close-up of a pile of crispy baked chicken wings garnished with herbs, served with celery, carrot sticks, and a cup of ranch dipping sauce.

5 from 5 votes

Air fryer chicken wings turn out perfectly crispy and they're super easy to make. Add your favorite sauce, and you'll be ready for game time or an easy dinner.

Prep Time15

Cook Time20

Total Time35

Course: Air Fryer

Cuisine: American

Servings:

Author: Rachel Gurk

Ingredients

2 pounds chicken wings (whole, drummettes, or flats, see note)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

Pat the chicken wings dry with paper towels. (See notes about cutting whole wings, if desired).
In a large bowl, mix the olive oil , garlic powder, onion powder, paprika, salt and pepper.
2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Add the wings to the bowl; stir to coat the wings completely with the oil mixture.
2 pounds chicken wings
Place wings in the air fryer basket in a single layer in your air fryer (you may have to do them in batches). Air fry for 10 minutes, flip each wing, and air fry for 6 to 10 minutes longer, checking occasionally. If you like them really crispy, add a few more minutes. Cooking time depends somewhat on the size of the wings. If the wings are on the smaller side, reduce cooking time. Internal temp should be 165°F.
Remove the chicken from the air fryer; repeat to air fry all the wings. To keep cooked wings warm while you're frying the remaining wings, preheat your oven to 200°F. Place the cooked wings on a wire rack, placed on a sheet pan lined with foil, and keep them warm until all the wings are ready.
To serve, toss the wings with sauce if desired, and serve with your favorite side or dip.

Video

Notes

Cutting whole wings: If the wings are whole, cut off the wing tips, and cut at the joints to separate flats and drumettes. The number of wings will vary depending on size. A 2 pound package will contain 7 to 10 whole wings, or 14 to 20 flats and drumettes.
Seasoning: Use whatever spice mixture that you prefer. I like this basic seasoning so the sauces I add really shine but feel free to use other seasonings if you wish.
Make ahead: You can easily make a double batch and freeze cooked wings to reheat later. Cool the air fried wings completely on a wire rack. Place them in a single layer on a pan to freeze so they don't stick together. Once the wings are frozen, place them in a resealable freezer bag. They'll keep for three to four months.
Reheating frozen wings: Air fry the unthawed cooked wings at 375°F for 8 to 12 minutes, flipping halfway through. For a large amount of wings, preheat the oven to 400°F, place the frozen wings on a wire rack placed on a sheet pan, and bake for 15 to 20 minutes, or until heated through.

Nutrition

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