I’ll be honest with you—I used to think chicken wings were only for game day, ordered from our favorite sports bar down the street. But then I got my air fryer, and everything changed. Now I make wings at home all the time, and they come out just as crispy as the restaurant version. Maybe even better, because I can eat them in my pajamas.
The best part? These air fryer chicken wings take less than 30 minutes from start to finish. No deep fryer to clean, no oil splattering everywhere, and no heating up the whole house. Just toss the wings with some olive oil and spices, pop them in the air fryer, and you’re done.
Whether you’re planning for game day or just want a quick weeknight dinner that the whole family will actually eat, these wings are going to become your go-to. Serve them with ranch dressing for dipping, and you’ve got yourself a meal everyone will be happy about.
Why You’ll Love These Air Fryer Chicken Wings
- Crispy without the deep frying – The air fryer gives you that satisfying crunch you crave without all the oil and mess of traditional frying.
- Quick and easy – These wings are ready in under 35 minutes, making them perfect for game day, weeknight dinners, or whenever a craving hits.
- Simple ingredients – You probably already have everything you need in your pantry – just basic seasonings that pack a ton of flavor.
- Healthier option – Using minimal oil means you get all the taste with fewer calories than deep-fried wings, so you can enjoy them guilt-free.
What Kind of Chicken Wings Should I Use?
You can use either whole chicken wings or pre-cut wingettes and drumettes for this recipe, whatever is easiest for you to find at the store. If you buy whole wings, you’ll need to cut them yourself into sections, which only takes a few minutes with a sharp knife. Fresh wings are great, but frozen wings work just as well – just make sure to thaw them completely and pat them really dry with paper towels before cooking. The drier your wings are before they go into the air fryer, the crispier they’ll turn out, so don’t skip that step.
Options for Substitutions
These air fryer wings are pretty straightforward, but here are some swaps you can make:
- Olive oil: Any neutral oil works here – try avocado oil, vegetable oil, or even melted butter if you want extra richness.
- Paprika: Regular paprika is fine, but smoked paprika adds a nice smoky flavor. You could also use cayenne pepper if you want some heat, just use less (start with 1/4 teaspoon).
- Garlic powder: Fresh minced garlic works too, but add it after cooking since it can burn in the air fryer. Use about 2 cloves, minced.
- Ranch dressing: Not a ranch fan? Try blue cheese dressing, honey mustard, BBQ sauce, or buffalo sauce for dipping instead.
- Parsley: Fresh parsley is nice for garnish, but dried parsley, cilantro, or green onions work just as well for that pop of color and freshness.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with air fryer chicken wings is overcrowding the basket, which traps steam and leaves you with soggy wings instead of crispy ones – cook them in a single layer with space between each piece, even if it means working in batches.
Skipping the step to pat your wings completely dry before seasoning is another common error, since any moisture on the surface will prevent that golden, crispy skin from forming.
Don’t forget to flip or shake the basket halfway through cooking to ensure even browning on all sides, and if your wings aren’t as crispy as you’d like after the initial cook time, just add another 2-3 minutes at 400°F rather than settling for less-than-perfect results.
What to Serve With Air Fryer Chicken Wings?
Chicken wings are perfect party food, so I like to serve them with classic sides like celery and carrot sticks with ranch or blue cheese dressing for dipping. If you’re making these for game day or a casual dinner, some crispy french fries or sweet potato fries on the side make everyone happy. A simple coleslaw adds a nice crunch and helps balance out the richness of the wings, plus it’s easy to make ahead. For a more filling meal, you could also serve the wings alongside mac and cheese or a loaded baked potato bar where everyone can customize their own toppings.
Storage Instructions
Store: Leftover chicken wings keep well in the fridge for up to 4 days in an airtight container. Just let them cool down completely before sealing them up, otherwise they’ll get a bit soggy from the steam.
Freeze: You can freeze cooked wings for up to 3 months in a freezer-safe bag or container. I like to freeze them in single-layer portions so they don’t stick together, which makes it easier to grab just what you need later.
Reheat: The air fryer is your best friend for reheating these wings! Just pop them back in at 350°F for about 5-7 minutes and they’ll crisp right back up. You can also use the oven at 375°F for about 10 minutes if you don’t have an air fryer handy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 2 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1300
- Protein: 80-90 g
- Fat: 85-100 g
- Carbohydrates: 4-8 g
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Ingredients
- cooking spray
- 1 lb chicken wings
- 1.5 tbsp olive oil
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- salt (to taste)
- black pepper (freshly ground for best flavor)
- parsley (for garnish)
- ranch dressing (I like Hidden Valley Ranch)
Step 1: Prepare Mise en Place and Season Mix
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- salt
- black pepper
- 1 lb chicken wings
In a small bowl, combine the paprika, garlic powder, onion powder, and a generous pinch of salt and freshly ground black pepper.
Set this seasoning mixture aside.
I find measuring out the spices before touching the chicken helps prevent any contamination and keeps your workflow clean.
Pat the chicken wings thoroughly dry with paper towels—this is crucial for crispiness, as moisture prevents browning and creates steam instead.
Step 2: Preheat Air Fryer and Prepare Basket
- cooking spray
Set your air fryer to 380°F and allow it to preheat for 3-5 minutes.
While it heats, lightly spray the air fryer basket with cooking spray to prevent sticking and ensure the wings release easily after cooking.
Step 3: Coat Wings with Oil and Seasonings
- 1 lb chicken wings
- 1.5 tbsp olive oil
- seasoning mixture from Step 1
Place the dried chicken wings in a large bowl and drizzle with the olive oil.
Add the seasoning mixture from Step 1 and toss everything together until all wings are evenly coated.
Make sure every piece is covered—this is where the flavor comes from.
I like to use my hands for this so I can feel when each wing is properly coated.
Step 4: First Cook Phase – Lower Temperature
- coated wings from Step 3
Arrange the seasoned wings in the preheated air fryer basket in a single layer, making sure they don’t overlap or touch each other—this allows hot air to circulate all around each wing for even cooking.
Cook at 380°F for 10 minutes, which helps render the fat and cook the wings through without burning the seasoning.
Step 5: Second Cook Phase – High Temperature Crisp
- partially cooked wings from Step 4
Increase the air fryer temperature to 400°F and cook for 6-8 minutes more, checking at the 6-minute mark.
The wings are done when they’re deeply golden and crispy on the outside, with no pink at the joints.
This two-temperature method gives you perfectly cooked, juicy meat inside with a shatteringly crisp exterior.
Step 6: Finish and Serve
- cooked wings from Step 5
- parsley
- ranch dressing
Transfer the crispy wings to a serving platter and garnish with fresh parsley if desired.
Serve immediately with ranch dressing on the side for dipping.
The wings are best enjoyed right away while they’re still warm and crispy.
Crispy Air Fryer Chicken Wings
Ingredients
- cooking spray
- 1 lb chicken wings
- 1.5 tbsp olive oil
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- salt (to taste)
- black pepper (freshly ground for best flavor)
- parsley (for garnish)
- ranch dressing (I like Hidden Valley Ranch)
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, and a generous pinch of salt and freshly ground black pepper. Set this seasoning mixture aside. I find measuring out the spices before touching the chicken helps prevent any contamination and keeps your workflow clean. Pat the chicken wings thoroughly dry with paper towels—this is crucial for crispiness, as moisture prevents browning and creates steam instead.
- Set your air fryer to 380°F and allow it to preheat for 3-5 minutes. While it heats, lightly spray the air fryer basket with cooking spray to prevent sticking and ensure the wings release easily after cooking.
- Place the dried chicken wings in a large bowl and drizzle with the olive oil. Add the seasoning mixture from Step 1 and toss everything together until all wings are evenly coated. Make sure every piece is covered—this is where the flavor comes from. I like to use my hands for this so I can feel when each wing is properly coated.
- Arrange the seasoned wings in the preheated air fryer basket in a single layer, making sure they don't overlap or touch each other—this allows hot air to circulate all around each wing for even cooking. Cook at 380°F for 10 minutes, which helps render the fat and cook the wings through without burning the seasoning.
- Increase the air fryer temperature to 400°F and cook for 6-8 minutes more, checking at the 6-minute mark. The wings are done when they're deeply golden and crispy on the outside, with no pink at the joints. This two-temperature method gives you perfectly cooked, juicy meat inside with a shatteringly crisp exterior.
- Transfer the crispy wings to a serving platter and garnish with fresh parsley if desired. Serve immediately with ranch dressing on the side for dipping. The wings are best enjoyed right away while they're still warm and crispy.
