I nailed The Best Wings Recipe for air fryer chicken wings that turn impossibly crispy without any oil and can be served naked or slathered in your favorite sauce, ideal for a quick dinner, game day, or appetizer.
I get obsessed with wings way more than I should, and these Super Crispy Air Fryer Wings are the reason. After a few tries I learned that a sprinkle of baking powder and garlic powder turns sad skin into insane crunch, the kind that makes you pause mid bite.
It really lives up to the Best Wings In Air Fryer hype but also works when you need something quick, so yeah it’s my go to Easy Wings In Air Fryer trick. I promise you mess up once or twice, still totally worth chasing that crackle.
Ingredients
- Rich in protein, higher in fat, very filling skin makes them super crispy.
- Aluminum free baking powder dries skin, raises pH for browning, dont add flavor.
- Optional but helpful, absorbs moisture and adds extra crunch, gluten free sometimes.
- Enhances flavor, helps draw moisture for crisp, use modestly for blood pressure.
- Provide savory depth, no added calories, make wings taste more rounded.
- Give smoky warmth and kick, cayenne optional if you like real heat.
- Classic tangy butter toss, adds fat and bold flavor, not diet friendly.
Ingredient Quantities
- 2 lb chicken wings, tips removed and separated into drumettes and flats (about 8 to 10 wings)
- 2 tbsp aluminum free baking powder
- 1 tsp fine salt (or 1 1/2 tsp kosher salt)
- 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper, optional (for heat)
- 1 tbsp cornstarch, optional for extra crisp
- Optional sauce for tossing: 1/4 cup hot sauce (eg Frank’s) and 2 tbsp unsalted butter
- Fresh parsley or chives for garnish, optional
How to Make this
1. Pat the 2 lb chicken wings very dry with paper towels, trim tips if still on and separate into drumettes and flats; for extra crispness let them sit uncovered in the fridge 30 minutes to a few hours if you can, but it’s fine to skip.
2. In a large bowl mix 2 tbsp aluminum free baking powder, 1 tsp fine salt (or 1 1/2 tsp kosher), 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne (if using) and 1 tbsp cornstarch (optional for extra crunch). Do not use baking soda, baking powder is the trick here.
3. Toss the wings in the dry mixture until evenly coated, pressing the mix onto the skin so it sticks. Shake off any big clumps.
4. Preheat your air fryer to 400 F (200 C) for 3 to 5 minutes. If your basket is small, plan to cook the wings in batches so they are in a single layer and not crowded.
5. Arrange wings in a single layer in the air fryer basket, skin side up when possible. Leave a little space between pieces so air can circulate.
6. Cook at 400 F for about 24 to 28 minutes total, flipping or shaking the basket every 8 to 10 minutes so they brown evenly. Smaller wings might be done closer to 20 minutes, bigger ones need more time.
7. Check doneness by looking for deep golden brown crispy skin and an internal temperature of 165 F in the thickest part. If they need more color or crisp, add 2 to 4 more minutes.
8. If you want sauce, melt 2 tbsp unsalted butter and stir in 1/4 cup hot sauce (eg Frank’s) in a small pan or microwave, then toss the hot wings in the sauce until coated. If you prefer naked wings, just leave them plain.
9. Let wings rest 2 to 3 minutes, then garnish with chopped fresh parsley or chives if you like, serve right away and enjoy.
Equipment Needed
1. Air fryer with basket big enough to hold wings in a single layer
2. Large mixing bowl for the dry coating
3. Measuring spoons (and a 1 Tbsp measure if you like)
4. Tongs for flipping and tossing, you can also use a spatula
5. Instant-read meat thermometer to check 165 F
6. Small saucepan or microwave-safe bowl to melt butter and mix sauce
7. Cutting board and sharp knife to trim tips and separate wings
8. Paper towels plus a wire rack on a baking sheet for patting dry and chilling if you want extra crisp (dont skip the paper towels)
FAQ
How To Make Super Crispy Air Fryer Wings Recipe Substitutions and Variations
- Aluminum free baking powder, if you don’t have it: mix 1 part baking soda with 2 parts cream of tartar, for this recipe’s 2 tbsp use 1 1/2 tsp baking soda + 3 tsp cream of tartar, works great
- 1 tbsp cornstarch: use arrowroot or potato starch 1:1 (so 1 tbsp arrowroot or potato starch), tapioca works too but it’s a bit chewier
- 1 tsp smoked paprika: swap with 1 tsp sweet paprika + 1/8 tsp ground cumin or 1/8 tsp chipotle powder for that smoky note
- 1/4 tsp cayenne pepper: use 1/2 tsp crushed red pepper flakes or about 1/4 tsp hot sauce instead, start smaller and add more if you want extra heat
Pro Tips
1) Dry and chill the wings before cooking. Pat them well, then let them sit uncovered in the fridge for at least 30 minutes if you can. It sounds small but that extra drying makes the skin crisp way better.
2) Use aluminum free baking powder and a bit of cornstarch for crunch, but measure carefully. Too much baking powder gives a metallic taste, and the cornstarch helps the crust brown without getting gummy.
3) Don’t crowd the basket and flip or shake during cooking. Single layer = even airflow and crisp skin. If you see uneven browning, a quick spritz of neutral oil helps promote color.
4) Sauce smart: toss wings in warm sauce off the heat so the coating stays glossy but not soggy, and reserve some sauce for dipping. For leftovers, re-crisp in the air fryer a few minutes at moderate heat instead of microwaving.
How To Make Super Crispy Air Fryer Wings Recipe
I nailed The Best Wings Recipe for air fryer chicken wings that turn impossibly crispy without any oil and can be served naked or slathered in your favorite sauce, ideal for a quick dinner, game day, or appetizer.
8
servings
255
kcal
Equipment: 1. Air fryer with basket big enough to hold wings in a single layer
2. Large mixing bowl for the dry coating
3. Measuring spoons (and a 1 Tbsp measure if you like)
4. Tongs for flipping and tossing, you can also use a spatula
5. Instant-read meat thermometer to check 165 F
6. Small saucepan or microwave-safe bowl to melt butter and mix sauce
7. Cutting board and sharp knife to trim tips and separate wings
8. Paper towels plus a wire rack on a baking sheet for patting dry and chilling if you want extra crisp (dont skip the paper towels)
Ingredients
2 lb chicken wings, tips removed and separated into drumettes and flats (about 8 to 10 wings)
2 tbsp aluminum free baking powder
1 tsp fine salt (or 1 1/2 tsp kosher salt)
1/2 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/4 tsp cayenne pepper, optional (for heat)
1 tbsp cornstarch, optional for extra crisp
Optional sauce for tossing: 1/4 cup hot sauce (eg Frank's) and 2 tbsp unsalted butter
Fresh parsley or chives for garnish, optional
Directions
- Pat the 2 lb chicken wings very dry with paper towels, trim tips if still on and separate into drumettes and flats; for extra crispness let them sit uncovered in the fridge 30 minutes to a few hours if you can, but it's fine to skip.
- In a large bowl mix 2 tbsp aluminum free baking powder, 1 tsp fine salt (or 1 1/2 tsp kosher), 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/4 tsp cayenne (if using) and 1 tbsp cornstarch (optional for extra crunch). Do not use baking soda, baking powder is the trick here.
- Toss the wings in the dry mixture until evenly coated, pressing the mix onto the skin so it sticks. Shake off any big clumps.
- Preheat your air fryer to 400 F (200 C) for 3 to 5 minutes. If your basket is small, plan to cook the wings in batches so they are in a single layer and not crowded.
- Arrange wings in a single layer in the air fryer basket, skin side up when possible. Leave a little space between pieces so air can circulate.
- Cook at 400 F for about 24 to 28 minutes total, flipping or shaking the basket every 8 to 10 minutes so they brown evenly. Smaller wings might be done closer to 20 minutes, bigger ones need more time.
- Check doneness by looking for deep golden brown crispy skin and an internal temperature of 165 F in the thickest part. If they need more color or crisp, add 2 to 4 more minutes.
- If you want sauce, melt 2 tbsp unsalted butter and stir in 1/4 cup hot sauce (eg Frank's) in a small pan or microwave, then toss the hot wings in the sauce until coated. If you prefer naked wings, just leave them plain.
- Let wings rest 2 to 3 minutes, then garnish with chopped fresh parsley or chives if you like, serve right away and enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 113g
- Total number of serves: 8
- Calories: 255kcal
- Fat: 19.8g
- Saturated Fat: 6.9g
- Trans Fat: 0.1g
- Polyunsaturated: 4g
- Monounsaturated: 8g
- Cholesterol: 96mg
- Sodium: 989mg
- Potassium: 261mg
- Carbohydrates: 1.3g
- Fiber: 0.1g
- Sugar: 0.5g
- Protein: 23.4g
- Vitamin A: 89IU
- Vitamin C: 0.3mg
- Calcium: 30mg
- Iron: 1.1mg
