Air Fryer Chicken Wings are juicy, crispy, tender, and delicious, and much better for you than deep-fried wings!
Pair Air Fried Chicken Wings with a side of Chip Dip and Jalapeno Poppers for the perfect game-day spread!
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.
Ingredients Needed
- 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! You can work in batches if needed.
- Set to cook for 10 minutes at 400 degrees F.
- After the time has passed, remove the basket, flip the wings, and air fry for another 8 minutes at 400 degrees F.
Serving Suggestions
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.
FAQs
This recipe will work with any air fryer you have. I personally have a basic GoWise Air Fryer that has worked well for me.
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.
No. You really want to space your wings out in a single layer so that they evenly cook and crisp up. If needed, work in batches to air fry your wings.
Yes! Just keep in mind you will need to work in batches so as not to overcrowd the air fryer. Season the chicken as directed. Spead out the chicken wings in a single layer in the basket or tray of the air fryer and air fry as directed. While the first batch of chicken is cooking, keep the remaining wings in the refrigerator until ready to air-fry. Once the first batch is done cooking, keep it warm in a 200 degrees F while the other batch cooks up.
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
Ingredients
- 1.5-2 pounds chicken wings
- ½ teaspoon olive oil
Dry Rub
- 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
Instructions
- 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.
Addie
Haven't tried these yet but I certainly will: if you want the sweetness of the sugar but have to watch it like I do, you can use a brown sugar substitute such as Lakanto Golden, or Swerve Brown. I'd be surprised if you notice the difference between this and regular cane sugar, especially in a recipe like this where you don't need much of it.
Kristen Chidsey
Thanks for sharing, I know others will appreciate that tip. You can also omit the sugar here for great results if you don't want to use a substitute 🙂
Beth
So much to love about this recipe! Quick, easy and made with smoked paprika-delish!!
Adrienne Foster
If you were to add approximately 1/2 tsp of baking powder to the dry rub the banking soda causes what's known as the Maillard reaction. The Ares guaranteed to be crispy. Only add sauces after they have finished cooking and crisping.
Kristen Chidsey
Thank you for sharing your tips Adrienne.
Taryn
This recipe was easy to follow and our wings came out moist with crispy skin. Thanks so much!
Víctor
I just got to do this Yummy 😋 chicken wings, it seems so easy...
Cor
Sounds like a great recipe, I was thinking of getting an air fryer. Which one do you suggest? Love the content, good job!
Kristen Chidsey
Hi Cor! I link to the exact model I have in the recipe card. It is a GoWise 5.8 quart and pretty basic but has worked great for 2 years now.