Truly Crispy Air Fryer Chicken Wings 9 Minutes

Love chicken air fryer recipes? Try my air fryer chicken breast, air fryer chicken thighs, air fryer chicken drumsticks, and air fryer chicken tenderloins next. As someone who loves fried chicken wings, my air fryer chicken wings recipe is an absolute game-changer! You get crispy and juicy wings that cook up in a fraction of the time, and you skip out on using all the excessive oil WITHOUT sacrificing flavor or texture. My family requests I make these ALL the time.

Why I love this recipe

Works with fresh or frozen wings. While fresh wings are preferred, frozen wings can work! Ready in 10 minutes. With no need to marinate the chicken, these wings take less than 10 minutes to cook! Pair them with air fryer French fries for the ultimate takeout fakeout meal! Crispy outside, tender inside. The texture is everything you’d want with chicken wings. The addition of baking powder guarantees this! Easy to customize. While delicious on their own, you can toss them through your favorite dipping or marinade sauces for the ultimate flavor explosion!

Ingredients needed

Chicken wings. Use a mix of wings and drumettes. While frozen chicken wings will work, fresh is always better and guarantees a crispy exterior. If you do opt for frozen ones, add 3 minutes to the overall air frying time (12 minutes). Olive oil. Enhances the crispy skin and keeps the juices intact. Brown sugar. A touch of brown sugar caramelizes the exterior and gives the skin an even crispier texture. Smoked paprika. Adds a lovely smoky flavor. Kosher salt and black pepper. To taste. Baking powder. The secret ingredient to guarantee crispy chicken wings, but don’t fret- you won’t taste anything metallic or acidic whatsoever! Baking soda can be used, but add a teaspoon of vinegar to activate it.

How to make air fryer chicken wings

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I am always hesitant to make wings because they often don’t get crisp enough, and the skin stays too flabby for my liking. These are delicious and turn out nice and crisp with tender, juicy meat. So great for a game day!” – Adrienne Step 3- Garnish and serve. Sprinkle with freshly chopped parsley and serve with your favorite dipping sauce, carrot sticks, and celery sticks (I love blue cheese dressing, hot sauce, and ranch dressing).

Arman’s recipe tips

Use a meat thermometer. This is my #1 tip for checking when chicken (or any meat) is ready to eat. Once the chicken reaches an internal temperature of 165F, it is ready to eat! Cook in batches. Arrange in a single layer and make sure not to overcrowd the air fryer basket so the hot air can cook the skin to ultimate crispiness. Bring the chicken to room temperature, as it will help the wings cook evenly. Pat dry the chicken with a paper towel to soak up excess moisture before adding the seasonings; otherwise, the wings may not cook properly. Using different spices, like garlic powder, cayenne pepper, and cumin, are all flavor boosters that can amp up the flavor. Make buffalo wings. Toss the wings through 1/4 cup of buffalo sauce before adding them to the air fryer basket.

Storage instructions

To Store: Leftovers can be stored in an airtight container in the fridge for up to five days. You can totally bake these chicken wings if you don’t own an air fryer. Oven baked chicken wings are just as crispy and juicy and, like the air fryer, don’t need excess oil or butter to cook. To bake, prep the chicken as instructed. Place them on a lined baking sheet and bake at 200C/400F for 20 minutes, flipping halfway through. To Freeze: Cool the chicken wings to room temperature and then place them in a ziplock bag and store them in the freezer for six months. Reheating: Microwave the wings for 20-30 seconds or reheat in a preheated air fryer for two minutes.