This post may contain affiliate links. Please read our disclosure policy.
Who doesn’t love chicken wings!? I love making them in the air fryer, which I consider a bit of a shortcut way to make crispy, juicy chicken wings! Air Fryer Chicken Wings have been a highly requested recipe and after a couple of tests this is my favorite way to make them!
These Air Fryer Chicken Wings only take a few minutes to make, but require one KEY ingredient – baking powder! The baking powder reacts with the chicken skin by raising its pH level to create beautiful golden brown and crispy skin. They’re delicious on their own, but also spectacular with my Easy Homemade Ranch Dressing, BBQ Sauce, or Raising Cane’s Sauce!
Watch the Air Fryer Chicken Wings Recipe Video Below!
Ingredients for Air Fryer Chicken Wings
I love this air fryer chicken wing recipe because only a few ingredients will make crispy, juicy chicken with less fat than deep frying! Firstly, here are the ingredients you will need!
- chicken wings
- neutral oil – my go to neutral oil is avocado oil but you can also use canola or vegetable oil
- kosher salt
- white pepper – I get asked all the time if you can sub black pepper for white pepper – and my answer is, it depends BUT you need to watch the ratio. White pepper has a milder flavor profile than black pepper, so it’s not a 1-1 substitute. I would start with less black pepper and add as you go. (But really, you should have white pepper in your pantry! It’s a staple in mine!)
- baking powder – The baking powder reacts with the chicken skin to raise the pH level and and creates tiny air bubbles, which also helps form a crispy coating.
Want to use the oven instead? Make my Baked Chicken Wings! Feel like pork? Try Air Fryer Crispy Pork Belly!
Air Fryer Chicken Wings: Recipe Instructions
Pat the Chicken Wings Dry
The first step patting the wings with a paper towel to get them as dry as possible. You want to remove any excess moisture from the wings to help them crisp up.
Next, place the chicken wings into a bowl with kosher salt, white pepper, baking powder and neutral oil. Mix well with your hands and head to the air fryer!
Air Fry the Chicken
Lay your chicken wings in a single layer in your air fryer basket, making sure there is enough space between the wings to allow for air to circulate freely in the basket. Air fry them at 400F (preheat if needed) for 10 minutes!
Flip and Air Fry the Chicken Wings
After the first “fry” in the air fryer, the chicken pieces might look a little bland and grey, but don’t worry! Give them a flip then air fry a second time at 400F for another 8-12 minutes until they are crispy! This time may vary based on the size of your wings, so adjust the time accordingly.
This was the final result – look just how incredibly crispy that chicken is! You can see the puffed skin from the baking powder, which results in a beautiful paper thin and crisp exterior. You can also watch the video for audio evidence as well 🙂
Want a non-meat alternative? Try my super crispy Air Fryer Tofu!
COOKING TIME
The cooking time may vary for the wings depending on their size. If the skin isn’t crispy enough, just add a few more minutes until the skin gets to where you want it to be. To ensure doneness, use a thermometer probe to make sure the internal temp reads at least 165F.
If you liked this Air Fryer Chicken Wings recipe, check out some of the most popular air fryer recipes like my Air Fryer Chicken Thighs, Air Fryer Chicken Tenders, or my other fried chicken recipes on the blog like my:
Air Fryer Chicken Wings (SUPER CRISPY)
Ingredients
Chicken
- 1 lb chicken wings
- 1/2 tsp kosher salt, or to taste
- 1/2 tsp white pepper
- 1/2 tsp baking powder
- 1/2 tbsp neutral oil, I used avocado oil
Instructions
- Pat the chicken wings dry with a paper towel to remove excess moisture.
- In a bowl, season the chicken wings with salt and white pepper along with baking powder and neutral oil. Mix until the wings are evenly coated.
- In a single layer, place the chicken wings in the air fryer and air fry for 10 minutes at 400F.
- Flip the chicken wings and air fry again for 7-12 minutes at 400F (depending on the size of the wings) or until the skin is golden brown and crispy.
- Serve with your favorite wing sauce or eat dry and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
KFC at it’s best, no fail recipe.I make these at least once a week now.
I love to hear that, James! Thanks so much for making my recipe!
Used the tips in this recipe today for a community Juneteenth potluck. Results were excellent.
I use drumettes and not wings – so the cook time was a bit longer – 12 minutes first “fry” and 11 minutes after flipping.
I did marinate overnight – a recipe I have used many times from a chef in Brooklyn. Made sure they were patted dry before using the directions here. Loved the white pepper idea – never had used that before. I also added paprika to the mix of salt, pepper, baking powder. I premixed the dry ingredients before adding.
I made a lot of them (can do 20 at a time and be spread out) and in the 2nd and 3rd batch I almost doubled the amount of baking powder per pound – these turned out great but so did the first batch.
Maybe out of habit but I always preheat my air fryer for at least 5 minutes before putting the “wings” on the basket.
Put them in a crock pot to keep them warm while serving – also added my sauce once in the crockpot.
Very moist on the inside – very crispy on the outside — thanks for the air fryer tips.
Thank you for all the insight, Paul! I’m so glad you loved the recipe!
The paprika ( 1/2 tsp per pound) adds incredible color and flavor. I think with an acidic marinate you need a bit more baking powder and that is why I added more in my later batches – those were very crispy with a puffed up skin. I used a lot less sauce than normal to highlight the crispy skins.
would like your Turkey breast and Chicken wings.
Hi Mary – you can search for any recipe with the search icon at the top right of the page!
My kid likes her wing CRISPY like a chip crunchy ! In order to do this on the oven the meat is always dried out to the point .. did I just eat a bone ??? That used to be okay when wings didn’t cost as much a steak lol Well with your recipe I can get it hen her level of crispy crunchy and they are still moist under that beautiful skin . I followed the instructions to a T only adding garlic salt . Thank you sooo much !!
So glad she loved it, Adriene! Thanks for trying my recipe!
Excellent! I’ve been using this for probably a year once a month or so, always turns out great.
One tweak I’ve been doing for the last six months is marinating the wings in vinegar for an hour or two first – then pat dry and follow the rest of your steps.
That’s awesome Brad! Do you feel like it turns out crispier with the vinegar?