Crispy Air Fryer Chicken Wings
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).
Ingredients
Values are estimated, per serving.
Procedure
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Dry the wings
Pat the wings completely dry with paper towels — dry skin is what crisps.
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Season the wings
Toss the wings with the baking powder, garlic powder, paprika, salt and pepper until evenly coated.
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Preheat the air fryer
Preheat the air fryer to 200°C (400°F).
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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.
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Rest and serve
Rest for 2 minutes, then serve with your favourite dip.
