How To Make Super Crispy Air Fryer Wings Recipe

I’ll show How to Make Wings in the Air Fryer with zero oil using a quick method that gets them ready for game day, a speedy dinner, or an appetizer you can toss in any sauce.

I’ve chased the crispiest wings for years and finally cracked it, no oil needed. These Super Crispy Air Fryer Wings puff up and shatter with every bite, whether you serve them naked or slather them in your favorite sauce.

My secret is a tiny trick with baking powder and a dusting of garlic powder that gives an almost addictive crackle and deep golden color, and yeah it feels like cheating. Try them solo or toss in buffalo for game day.

I still mess up sometimes but even on off nights they beat takeout. Best Wings In Air Fryer is right.

Ingredients

• Chicken wings are protein rich, juicy when done, skin gets crispy and satisfying
• Baking powder lifts skin, draws out moisture to make extra crisp, science stuff
• Cornstarch adds an extra crunch layer, especially on wet sauces, light coating
• Kosher salt seasons deeply, helps draw moisture but dont overdo it or dry
• Smoked paprika gives warm smokey flavor, nice color and subtle sweetness
• Garlic powder gives savory punch without fresh cloves, blends well with other spices
• Hot sauce brings heat and tang, makes classic buffalo sticky saucy wings
• Honey adds sweet sticky glaze, helps browning, balances spicy or salty flavors

Ingredient Quantities

• 2 to 2 1/2 pounds chicken wings (about 8 to 12 wings)
• 1 tablespoon baking powder, aluminum free
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 tablespoon cornstarch or potato starch optional for extra crisp
• 1/2 cup hot sauce like Frank’s RedHot for buffalo style optional
• 2 tablespoons unsalted butter for buffalo style optional
• 1/4 cup honey for a sweet glaze optional
• 2 tablespoons soy sauce for a sticky glaze optional
• Chopped fresh parsley or sliced green onions for garnish optional

How to Make this

1. Pat 2 to 2 1/2 pounds chicken wings very dry with paper towels, trim any tips if you want, then separate drumettes and flats if not already done.

2. In a large bowl toss the wings with 1 tablespoon aluminum free baking powder, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika and 1 tablespoon cornstarch or potato starch if you want extra crisp; make sure every wing is evenly coated.

3. Preheat your air fryer to 400°F (200°C) for 3 to 5 minutes so it’s hot when the wings go in.

4. Arrange wings in a single layer in the basket, do not overcrowd — cook in batches if needed — then air fry at 400°F for 20 to 25 minutes, shaking or flipping every 8 to 10 minutes until skin is deep golden and crispy and internal temperature reads 165°F.

5. For super extra crisp, crank the air fryer to 425°F for the last 3 to 5 minutes, keeping an eye so they don’t burn.

6. Make your sauces while the wings cook: for buffalo style melt 2 tablespoons unsalted butter and whisk into 1/2 cup hot sauce like Frank’s RedHot until smooth; for a sticky glaze whisk 1/4 cup honey with 2 tablespoons soy sauce and warm gently so it thins slightly.

7. When wings are done toss them in the sauce of your choice in a large bowl to coat; for sticky glaze you can return sauced wings to the air fryer for 1 to 2 minutes to set the glaze if you want it tacky.

8. Let wings rest 3 to 5 minutes so juices settle and sauces cling, then transfer to a platter.

9. Garnish with chopped fresh parsley or sliced green onions if you like, serve immediately and expect crunchy, messy, totally addictive wings.

Equipment Needed

1. Air fryer with basket, for the crispy finish (preheat to 400°F)

2. Large mixing bowl, to toss wings with baking powder and spices

3. Measuring spoons and a 1/4 cup measure, for the salt, paprika, cornstarch etc

4. Tablespoon or small measuring cup, for butter, oil and the tablespoon measures

5. Long tongs, for flipping and moving hot wings — careful, theyre hot

6. Instant read thermometer, to make sure each wing hits 165°F

7. Small saucepan and a whisk, to melt butter and make sauces smooth

8. Rimmed baking sheet and a wire cooling rack, to rest wings or set a glaze

9. Paper towels, to pat wings very dry before seasoning

10. Oven mitts or heatproof gloves, for safety when handling the hot basket

FAQ

How To Make Super Crispy Air Fryer Wings Recipe Substitutions and Variations

• Baking powder (1 Tbsp): replace with 3/4 tsp baking soda + 1 1/2 tsp cream of tartar. Mix just before use cause the fizz fades over time.
• Cornstarch or potato starch: swap for arrowroot or tapioca starch 1:1. You can also use rice flour for a slightly different, extra crunchy crust.
• Hot sauce (1/2 cup Frank’s): use sriracha or Cholula 1:1 for similar heat. For classic buffalo style try 1/2 cup cayenne style sauce + 2 tbsp white vinegar + 1 tbsp melted butter.
• Soy sauce: use tamari 1:1 for gluten free, or coconut aminos same amount but add a pinch of salt since it’s milder.

Pro Tips

1) Dry and dose it right. Pat the wings bone dry, then if you’ve got the time pop them uncovered in the fridge for 30–60 minutes to dry the skin even more, it makes a huge difference. Use aluminum free baking powder not baking soda, and don’t dump too much or they’ll taste weird. If you want super crunch, add just a tablespoon of cornstarch and toss well so every wing gets an even thin coating.

2) Don’t crowd the basket. Give each wing some breathing room so hot air circulates, otherwise they steam and go soggy. Preheat the air fryer, do batches if needed, flip or shake every 8–10 minutes and use a probe thermometer to confirm 165 F inside. For extra crisp, crank to 425 F for the last 3–5 minutes but watch carefully or they’ll burn.

3) Sauce smart. Melt the butter slowly and whisk it into the hot sauce so it emulsifies, and add a little vinegar or a teaspoon of honey if it tastes too one-note. For sticky glazes warm the honey so it thins, stir in soy sauce and a splash of water to loosen it, then toss wings while slightly warm so the sauce clings. If you want the glaze tacky, return sauced wings to the fryer 1–2 minutes to set.

4) Keep the crunch after cooking. Let wings rest on a wire rack not a plate so steam can escape, that helps sauces stick too. To reheat leftovers, use the air fryer at 350 F for a few minutes to re-crisp instead of the microwave. Store sauces separately when possible, wings last 3 to 4 days in the fridge.