Recipes AirfryerAir Fryer Chicken Wings
These air fryer chicken wings come out shatteringly crispy on the outside and juicy inside — no deep fryer, no mess, and a fraction of the oil. The hot circulating air renders the fat and crisps the skin better than the oven ever could.
A simple dry rub of paprika, garlic and oregano is all you need; toss them in your favorite sauce after if you like. Ready in under 30 minutes, they're the ultimate game-day snack or easy weeknight protein.
Ingredients
Instructions
Dry and season
Pat the wings very dry with paper towels. Toss with the olive oil, then the salt, paprika, garlic powder, oregano and pepper until evenly coated.
Arrange
Place the wings in a single layer in the basket, skin-side up, with a little space between each so the air can circulate.
Air fry
Air fry at 380°F for about 22 minutes, flipping halfway through, until the skin is deep golden and crisp and the internal temperature reaches 165°F.
Finish
Scatter with parsley and serve as-is, or toss in buffalo, BBQ or honey-garlic sauce.
- Drying the wings is the single most important step for crispy skin.
- Don't crowd the basket — cook in batches if needed.
- For extra crunch, add 1 tsp baking powder (not baking soda) to the rub.
Frequently asked
How long do chicken wings take in the air fryer?
About 22 minutes at 380°F, flipping halfway. For extra-crispy wings, add 3–4 more minutes.
Can I cook frozen chicken wings in the air fryer?
Yes. Air fry frozen wings at 380°F for about 28–32 minutes, separating and flipping them once they thaw enough.
Do I need to flip the wings?
Yes — flipping halfway gives you even browning on both sides.
When should I add the sauce?
Always toss wings in sauce after air frying. Saucing before means the sugars burn and the skin never crisps.
