Air Fryer Chicken Wings are the crispiest, juiciest chicken wings ever! Made with just a few simple ingredients in less than 20 minutes, making chicken wings in the air fryer will be your new favorite way to enjoy this classic appetizer.
What goes better with football than chicken wings? From Buffalo Boneless Wings to Instant Pot Wings to these Air Fryer Chicken Wings, chicken wings, are a MUST for game day!
They love smoked wings, deep-fried wings, and Instant Pot Chicken Wings, but their new obsession is Air Fryer Chicken Wings and after trying them, I think it is easy to see why!
why you will love air fryer chicken wings
- Just as Good as Deep-Fried! These chicken wings, just like Air Fryer Chicken Tenders and Air Fryer Chicken Parmesan, turn out as though they were fried. Their skin is crispy, and the meat is moist and tender.
- Incredibly Flavorful. The homemade dry rub used in this Chicken Wings recipe is a little spicy, sweet, and perfectly savory, and it gives the chicken so much flavor that they don't need even to be tossed in a sauce.
- Super Easy Recipe. Air Fryer Chicken Wings uses simple ingredients to create a delicious, party-perfect appetizer in under 30 minutes.
- Less Greasy. Air Fryer Chicken Wings are significantly lower in fat than deep-fried chicken wings and not at all greasy, but just as delicious.
- Chicken Wings: If your wings are not already separated when purchased, you will want to separate drumettes and flats to keep the cooking time even.
- Oil: Only ½ teaspoon is needed for these Air Fryer Chicken Wings. I recommend using canola, avocado, or vegetable oil, as they all have a high smoking point.
- Dry Rub: I use my homemade dry rub recipe made with dried spices, salt, and a bit of brown sugar.
- Smoked Paprika: The smoked paprika adds a bit more depth of flavor to the spice rub and adds a smokey taste to the chicken wings but feel free to use regular paprika.
- Cayenne Pepper: Just a tiny bit is added to wake up the palate. Feel free to omit to control the spice level.
- Brown Sugar: Feel free to omit the brown sugar from the rub if you need a keto-friendly or low-carb chicken leg recipe, but a bit of brown sugar helps to balance out the savoriness in the spice rub and helps the skin on the wings to caramelize as they cook.
If you can, I highly recommend using organic, dry chilled chicken wings. They are less fatty and just taste better.
Tips for Making Chicken Wings in Air Fryer
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Pat the chicken wings dry. It is best to lightly pat the chicken wings dry with a paper towel before seasoning. This will help the seasoning adhere to the wings.
- Liberally season. You want to ensure that every surface area on the chicken wing is coated in the dry rub. This will ensure the most flavorful air fryer wings.
- Evenly space the chicken wings in the air fryer. It is important to space your wings out in a single layer in your air fryer basket or tray. This will allow the wings to cook evenly and become crispy on all sides.
- Work in batches if needed. It is better to air fry the chicken wings in batches rather than overcrowd your air fryer. If needed, air fry one batch and keep the air-fried wings warm in a 200 degrees F oven while the other batch cooks up.
As for sauce, these dry-rubbed chicken wings are so flavorful, they really don't need to be tossed with a sauce. That said, feel free to toss them with ½ cup of Homemade Buffalo Sauce or Homemade BBQ Sauce if desired. And don't forget a side of Homemade Ranch Dressing.
Storing & Reheating Instructions
- Refrigerate: Leftover cooled air-fried wings can be stored in an airtight container for up to 3 days in the refrigerator.
- Reheat: Reheat in a 400-degree F air fryer for 3-4 minutes just until warmed through. I don't recommend reheating the leftover wings in the microwave, as the skin may become soggy.
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.
No. It is important 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. Spread 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 the oven at 200 degrees F while the other batch cooks up.
More Favorite Air Fryer Recipes
- Air Fryer Potatoes
- Air Fryer French Fries
- Air Fryer Zucchini Fries
- Air Fryer Chicken Breast
- Air Fryer Chicken Legs
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
- 2 tablespoons brown sugar
- ¼ teaspoon cayenne pepper
- If your air fryer requires preheating, preheat it to 400℉.
- 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℉ Remove the basket or tray, flip the chicken wings, and air fry for another 8 minutes at 400℉.
- Serve immediately or toss with sauce if desired before serving.