Crispy Air Fryer Chicken Wings

Name: Crispy Air Fryer Chicken Wings
Prep time: 5 min
Cook time: 24 min
Total time: 29 min
Yield: 4
Ingredients: 1 kg chicken wings, split into flats and drumettes; 1 tbsp baking powder (aluminium-free, NOT baking soda); 1 tsp garlic powder; 1 tsp paprika; 1 tsp salt; ½ tsp black pepper

These air fryer chicken wings come out shatteringly crisp on the outside and juicy inside — no deep fryer, no oil-splattered stovetop, no mess. The hot circulating air renders the fat and crisps the skin better than the oven ever could.

They’re a perfect game-day snack or an easy dinner. Pile them up with our air fryer potato wedges for the ultimate crispy spread.

The secret to extra-crispy air fryer wings

The trick is baking powder: a light toss draws moisture to the surface and raises the skin’s pH so it browns and crisps instead of steaming. Pat the wings bone-dry first, don’t overcrowd the basket, and always cook to a safe internal temperature of 75°C (165°F).

Serves 4

Prep time 5 min

Cook time 24 min

Difficulty Easy

Ingredients

4 servings

1 kg chicken wings, split into flats and drumettes
1 tbsp baking powder (aluminium-free, NOT baking soda)
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp black pepper

Nutritional Information

Calories 480kcal

Protein 40g

Carbs 2g

Fat 34g

Sat. Fat 9g

Sugar 0g

Fibre 0g

Sodium 700mg

Values are estimated, per serving.

Procedure

Step1

Dry the wings

Pat the wings completely dry with paper towels — dry skin is what crisps.
Step2

Season the wings

Toss the wings with the baking powder, garlic powder, paprika, salt and pepper until evenly coated.
Step3 3 min

Preheat the air fryer

Preheat the air fryer to 200°C (400°F).
Step4 24 min

Air fry until crisp

Air fry at 200°C (400°F) for 22–25 minutes, turning halfway, until the skin is deep golden and crisp and the wings reach 75°C (165°F) inside.
Step5

Rest and serve

Rest for 2 minutes, then serve with your favourite dip.

Written by

Wren Calloway

Wren is the home cook behind GrazeNest. After one too many soggy air-fryer dinners, she started testing every recipe in her own kitchen, tweaking times, temps and seasoning until each one comes out crispy and golden the first time. No chef training, just a lot of batches and an air fryer that never gets a day off.