Air Fryer Chicken Wings
Extra crispy air fryer chicken wings, ready in 20 minutes!
Equipment
- Air fryer
- Large mixing bowl
- Paper towels (for drying wings)
- Tongs
- Meat thermometer (optional, for peace of mind)
Ingredients
- 1 kg about 2 lbs chicken wings, patted dry
- 1 tablespoon baking powder
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Dry and Season the Wings: Pat the chicken wings completely dry with paper towels this step matters more than any other for getting that crisp texture. In a large bowl, toss the wings with the olive oil, then sprinkle over the baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss again until every wing is evenly coated.
- Preheat the Air Fryer: Preheat your air fryer to 200°C (400°F) for about 3 minutes. A properly hot basket is what gives you that immediate sizzle and even crisping from the very first minute.
- Air Fry the Wings: Arrange the wings in a single layer in the air fryer basket, leaving a little space between each one so air can circulate freely. Cook in batches if needed rather than crowding the basket.
- Cook for 20–24 minutes, flipping halfway through, until the skin is deeply golden and crisp and the internal temperature reaches 74°C (165°F).
- Rest and Serve: Let the wings rest for 2–3 minutes before serving, or before tossing them in your sauce of choice. This short rest keeps the crispy texture intact rather than letting steam soften the skin.