Crispy Air Fryer Chicken Wings
I’ve been perfecting these air fryer wings for months, and they’ve completely replaced my old oven method. The secret lies in achieving that perfect crackling skin while keeping the meat incredibly juicy. These wings deliver restaurant-quality crispiness without the mess of deep frying, making them my go-to for game day entertaining.
Why I Always Pat Dry and Season Overnight
Moisture is the enemy of crispy skin, so I religiously pat each wing completely dry with paper towels before seasoning. Letting them sit uncovered in the refrigerator overnight allows the salt to penetrate while further drying the surface. This extra step transforms good wings into exceptional ones with that satisfying crunch you hear across the room.
Kitchen Essentials
My Two-Temperature Method for Perfect Texture
Starting at 360°F renders the fat slowly, then cranking it to 400°F for the final ten minutes creates an irresistible contrast. The lower temperature prevents burning while cooking through, and that high-heat finish delivers the golden, crackling exterior everyone craves. Flipping halfway through ensures even browning on both sides without any soggy spots.
The Baking Powder Game-Changer Discovery
Adding a teaspoon of baking powder to my seasoning mix was absolutely revolutionary for crispiness. The alkaline environment breaks down proteins in the skin, creating more surface area for browning. Combined with cornstarch, it forms an incredibly light yet crunchy coating that stays crisp even when sauced. Never use baking soda by mistake—it’s too strong.
How Proper Wing Spacing Prevents Steam Disasters
Overcrowding the basket creates steam, which kills crispiness instantly. I arrange wings in a single layer with space between each piece, cooking in batches if necessary. The hot air needs to circulate freely around every surface. Patience during this step makes the difference between soggy disappointments and wings that rival your favorite sports bar.
Hard-Won Lessons from Countless Batches
- Room temperature wings cook more evenly, so take them out of the fridge 20 minutes before cooking to avoid cold centers with overcooked exteriors
- Save any wing drippings from the air fryer tray—they make an incredible base for gravy or can be drizzled over roasted vegetables for extra flavor
Frequently Asked Questions
Why are my wings not getting crispy enough in the air fryer?
You’re likely overcrowding the basket or skipping the drying step. Wings need space for air circulation, and any surface moisture will create steam instead of crispiness. Also check that your baking powder hasn’t expired—old baking powder won’t create the chemical reaction needed for extra crunch.
Can I use frozen wings without thawing them first?
Frozen wings release too much moisture during cooking, making crispy skin nearly impossible. Always thaw completely and pat very dry before seasoning. The extra moisture from ice crystals will steam the wings instead of crisping them.
What’s the difference between baking powder and baking soda for wings?
Baking powder is much milder and designed for this technique—it gently breaks down proteins for better browning. Baking soda is too strong and will give your wings an unpleasant metallic taste while potentially making the meat mushy.
How do I know when the wings are perfectly done?
Look for golden-brown skin that sounds crispy when tapped with tongs, plus an internal temperature of 165°F in the thickest part. The skin should pull slightly away from the bone and have visible bubbling from rendered fat.
Should I spray oil in the air fryer basket before cooking?
Skip the cooking spray on the basket since the wings are already coated with oil. Extra spray can actually interfere with browning and create a sticky residue in your air fryer that’s hard to clean off.
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Crispy Air Fryer Chicken Wings
Ingredients
Main
Seasoning
Equipment Needed
- Air fryer (5-quart or larger)
- Large mixing bowl
- Paper towels
- Tongs
- Instant-read thermometer
Instructions
- Prep wings: Pat wings completely dry with paper towels, removing all visible moisture from skin and crevices
- Mix seasonings: Combine baking powder, cornstarch, and all seasonings in a large bowl
- Oil wings: Drizzle olive oil over wings and toss until evenly coated
- Season wings: Add seasoning mixture and toss wings until completely coated on all surfaces
- Preheat air fryer: Preheat air fryer to 360°F for 3 minutes
- Load air fryer: Arrange wings in single layer in air fryer basket, leaving space between pieces
- First cook phase: Cook at 360°F for 12 minutes without opening basket
- Flip and increase heat: Flip wings using tongs and increase temperature to 400°F
- Final crisp phase: Cook for additional 10-12 minutes until skin is golden and crackling
- Check temperature: Check internal temperature reaches 165°F in thickest part of meat
- Rest and serve: Rest wings for 2 minutes before serving to allow juices to redistribute
Nutrition Facts
Per Serving (1 serving (6-7 wings))
