Air Fryer Chicken Wings are juicy, crispy, tender, and delicious, and much better for you than deep-fried wings!
The Best Chicken Wings
According to my husband and son, chicken wings are a must when watching football. And my boys watch A LOT of football. Therefore, they eat A LOT of wings--and have tried them just about every which way you can have them.
They love smoked wings, deep-fried wings, and Instant Pot Chicken Wings, but their new obsession is Air Fryer Chicken Wings.
The homemade rub is a little spicy, a little sweet, and perfectly savory, and gives the chicken so much flavor, they don't need to even be tossed in a sauce. And the wings turn out perfectly crispy every time--just like they were fried!
And I have to be honest with you, making chicken wings in the air fryer is easier than using the Instant Pot AND much easier, and better for you, than deep-frying.
- Chicken Wings: If you can, I highly recommend using organic, dry chilled chicken wings. They are less fatty and just taste better.
- Oil: Only ½ teaspoon is needed! Use either canola, avocado, or olive oil, as they all have a high smoking point.
- Dry Rub: Made with dried spices, salt, and a bit of brown sugar to balance out the sweetness, this rub truly adds spectacular flavor to the wings.
How to Make Chicken Wings Using and Air Fryer
- Prepare the dry rub by mixing together the salt, pepper, paprika, onion powder, garlic powder, cayenne, and brown sugar together.
- Lightly pat dry chicken wings with a paper towel and place the wings into a large mixing bowl.
- Add about 1 teaspoon of oil and 2 tablespoons of the rub over the chicken. Toss to liberally coat well, adding more rub if needed.
- At this point, you can cover and refrigerate for up to 24 hours OR you can air fry immediately.
- To air fry the chicken wings spread the wings out onto the basket or tray of your air-fryer--be sure to not overlap the wings so that each side gets crispy!
- Set to cook for 10 minutes at 400 degrees.
- After the time has passed, remove the basket, flip the wings, and air fry for another 8 minutes at 400 degrees.
These dry-rubbed chicken wings are perfectly flavorful and delicious on served without any additional sauce. However, you can also toss the air-fried wings with ½ cup of Buffalo Sauce or Homemade BBQ Sauce if desired. And don't forget a side of Homemade Ranch Dressing.
No. I do not recommend using frozen wings for this recipe. They do not cook evenly and the rub will not adhere to frozen wings.
Leftover wings can be stored in an airtight container for 3 days in the refrigerator. Reheat in a 400 degree F air fryer for 3-4 minutes just until warmed through.
No. Feel free to omit the brown sugar from the rub if you need a keto-friendly or low carb recipe.
More Appetizer Recipes
If you enjoyed these Air Fried Chicken Wings, I would love for you to leave a comment and review below.
Air Fryer Chicken Wings
- 1.5-2 pounds chicken wings
- ½ teaspoon olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon brown sugar
- ¼ teaspoon cayenne pepper
- If your air fryer requires preheating, preheat to 400 degrees F.
- In a small bowl, mix together the salt, pepper, paprika, onion powder, garlic powder, cayenne, and brown sugar together.
- Trim any excess fat or skin from the chicken wings if needed. Lightly pat dry chicken wings with a paper towel and place the wings into a large mixing bowl.
- In a large mixing bowl, toss the chicken wings with the oil and 2 tablespoons of the rub. Toss to liberally coat well, adding more rub if needed.
- Evenly spread the wings out onto the basket or tray of your air-fryer, being sure to not overlap the wings. Cook for 10 minutes at 400 degrees F. Remove the basket or tray, flip the chicken wings, and air fry for another 8 minutes at 400 degrees F.
- Serve immediately or toss with sauce if desired before serving.