Air Fryer Wings Recipe: Healthier Wings with All the Crunch

When I first started making wings in my air fryer, I had no idea they’d become a weekly thing in my kitchen. There’s something magical about how crispy they get without deep frying—and honestly, I don’t miss the mess or the greasy cleanup.

If you’re new to air fryer wings or just looking to up your game, I’ve got plenty of tips and tricks I’ve picked up along the way that’ll help you make the most of this simple but satisfying dish.

Why I Switched to the Air Fryer for Wings?

To be honest, I used to either bake or pan-fry wings. Baking took too long and never gave me that crackly skin. Pan-frying was a greasy hassle, and I’d always end up with unevenly cooked meat. The air fryer changed that for me.

Wings go in with almost no oil, cook in about 20–25 minutes, and come out with a golden crisp that rivals any restaurant wing. Plus, the cleanup? Just a quick rinse of the basket. Done.

I had similar game-changing results when I tried making a blooming onion recipe fryer. Like wings, it crisped up beautifully without all the extra oil—another reason I keep exploring what this little machine can do.

Tips That Made My Air Fryer Wings 10x Better

There’s definitely a learning curve when it comes to making the perfect air fryer wings, but it’s not hard. I’ve made all the mistakes so you don’t have to.

1. Pat Them Dry—Seriously

Even if they’re fresh, I always pat my wings dry with a paper towel before seasoning them. If they’re frozen and I thaw them, I make extra sure they’re completely dry. This is the secret to that restaurant-style crispiness. Moisture on the surface just leads to steaming, not crisping.

2. Don’t Crowd the Basket

I used to dump all the wings into the basket and hope for the best. Big mistake. Now I space them out in a single layer, even if it means cooking in two batches. Air needs to circulate around each wing to really crisp it up.

3. Flip Them Halfway Through

Flipping isn’t just about even cooking—it helps every part of the wing get that crunch. I use tongs to turn them all over at the halfway mark, and it’s worth the extra minute.

4. Use Baking Powder, Not Flour

A sprinkle of baking powder (not baking soda!) in the seasoning blend changes the game. It dries out the skin and gives you that extra crunch, especially if you’re not tossing them in sauce afterward.

Storing and Reheating: Don’t Let Good Wings Go to Waste

If you make a big batch of wings like I do (because let’s be real—everyone wants seconds), you’ll want to store leftovers the right way. I let them cool to room temperature before placing them in an airtight container. If they’re still warm when you pack them up, they’ll get soggy.

They’ll stay good in the fridge for about 3–4 days. When I reheat them, I always toss them back into the air fryer at 375°F for 5–7 minutes. It’s the best way to bring that crispy texture back to life—microwaving just makes them chewy and limp.

And if I’m freezing them, I make sure they’re fully cooled, then spread them out on a baking sheet in the freezer for an hour before transferring them to a zip-lock bag. That way, they don’t stick together.

I’ve actually applied the same storage and reheating method to my leftover pork belly air fryer recipe, and it works wonders there too—especially with the fatty cuts that need a second blast of heat to bring back their crisp.

Flavor Ideas That Go Beyond Buffalo

One of my favorite things about this air fryer wings recipe is how easy it is to customize. Sure, Buffalo is a classic, but once you’ve made them a few times, you’ll probably want to get creative.

Here are a few flavor combos that have totally worked for me:

• Garlic Parmesan – Toss them in melted butter, garlic powder, and freshly grated Parm. Then hit them with a sprinkle of parsley.
• Honey Sriracha – Mix honey, sriracha, and soy sauce for a sweet-spicy glaze that caramelizes beautifully in the air fryer.
• Lemon Pepper – This one’s a sleeper hit. I season the wings with lemon pepper before air frying, then give them a fresh lemon juice splash right after.
• Korean BBQ – Toss cooked wings in gochujang, soy sauce, honey, garlic, and sesame oil. Absolute flavor bomb.
  

I often pair wings with something light like an air fryer carrots recipe to keep things balanced. They come out sweet and slightly charred, and they’re just as easy to season with a little garlic and thyme or a dash of paprika.

How Many Wings Per Person?

This question pops up every time I plan for game night or a family dinner. In my experience, about 1 to 1.5 pounds of wings per person is ideal. If you’re serving sides—fries, coleslaw, or even a veggie platter—you can go a little lighter. But if wings are the main event, I’d lean into the higher end of that range.

Can You Use Frozen Wings?

Yes, you absolutely can, and I’ve done it many times when I forgot to thaw the wings the night before. The key is to preheat the air fryer and cook them a bit longer—usually around 30–35 minutes total. I start at 360°F for the first 25 minutes, then crank it up to 400°F for the last 10 minutes to crisp them up. I do check one or two in the middle to make sure they’re not undercooked.

One thing I’ve learned the hard way: don’t season frozen wings before cooking. The seasoning doesn’t stick and just ends up burnt. I always season or sauce them after they’re cooked.

Cleaning the Air Fryer After Wings

Let’s be honest—wings can make a mess. Especially if you’re using sauces with sugar in them. I always line the bottom of my air fryer with a piece of parchment paper or foil (with holes punched in it for airflow). It makes cleanup a lot faster.

If grease does build up, I fill the basket with warm soapy water and let it soak while we eat. That way, it practically wipes clean by the time I’m ready to wash it.

Ash Tyrrell

Air Fryer Wings Recipe

When I first started making wings in my air fryer, I had no idea they’d become a weekly thing in my kitchen. There’s something magical about how crispy they get without deep frying—and honestly,

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 18 minutes mins

Servings: 2

Ingredients Method

Ingredients

  

• Cooking spray – to keep wings from sticking and promote even browning.
• 1 pound chicken wings split into flats and drummettes – ensure they’re fresh or fully thawed; splitting helps them crisp up better.
• 1 tablespoon olive oil – helps seasonings adhere and encourages crisp skin.
• ½ teaspoon paprika – adds color and a warm smoky flavor.
• ½ teaspoon garlic powder – for savory depth without overpowering.
• Salt and pepper to taste – brings out the natural flavor of the chicken.
• Chopped parsley for serving – fresh garnish brightens the dish.
• Ranch dressing for serving – cool, creamy dip balances the crispy wings.

Method

 

1. Preheat your air fryer to 380 °F. Spritz the basket lightly with cooking spray—this prevents sticking and encourages that golden crust. While it preheats, pat your chicken wings dry with paper towels; removing moisture is crucial for crispiness.
2. In a mixing bowl, toss the wings with olive oil, paprika, garlic powder, salt, and pepper. The oil acts like glue for the spices, and paprika gives the wings a rich color. Ensure each wing is completely coated—this helps the flavors stick.
3. Arrange the wings in the air fryer basket so they’re not touching, allowing air to circulate. Cook them at 380 °F for 10 minutes. This initial phase starts cooking gently, rendering some fat and ensuring the meat cooks thoroughly without burning.
4. After 10 minutes, increase the air fryer temperature to 400 °F and continue cooking for another 6–8 minutes, flipping the wings halfway. This high-heat blast crisps the skin and locks in juiciness, giving you that signature crunch
5. Once they’re golden and juicy, transfer wings to a plate and let them rest for a couple of minutes. Sprinkle with chopped parsley for a fresh look and flavor boost. Serve with ranch dressing on the side for dipping.