Air Fryer Chicken Wings
These Air Fryer Chicken Wings come out impossibly crispy on the outside and juicy within, all without the mess of deep frying. The hot circulating air renders the fat and crackles the skin to golden perfection in a fraction of the oil. Serve them tossed in your favorite sauce or simply seasoned, with plenty of napkins and dipping sauce on the side.
- ⏱ 28 min
- 📊 easy
- 🍽 Party
Ingredients
- 800 g chicken wings
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Pat the wings thoroughly dry with paper towels, removing as much surface moisture as possible, since dry skin is the single biggest factor in achieving crispiness.
- In a bowl, toss about 1kg (2lb) of wings with a tablespoon of baking powder, a teaspoon of salt, and your dry seasonings until every piece is lightly and evenly coated.
- Preheat the air fryer to 200C (400F) for a few minutes so the wings start cooking the moment they go in.
- Arrange the wings in a single layer in the basket with space between each piece, working in batches if needed, because crowding traps steam and prevents browning.
- Cook at 200C (400F) for 18 to 22 minutes total, flipping the wings halfway through, until the skin is deep golden brown and crackly.
- Check that the internal temperature has reached at least 75C (165F) at the thickest part, cooking a few minutes longer if needed for safety and texture.
- If you like saucy wings, transfer the hot wings to a bowl and toss them with sauce immediately so the heat helps it cling, then serve right away while crisp.
💡 Chef's tip
Toss the raw wings with a little baking powder (not baking soda) before cooking, as it raises the skin pH and helps it blister into an extra-crispy, almost deep-fried texture.
A light dusting of baking powder (not baking soda) on the skin raises its pH and helps it blister into an ultra-crisp shell as the fat renders.
Nutrition (per serving)
- Calories: 360 kcal
- Protein: 30 g
- Carbs: 2 g
- Fat: 26 g
