Description
These crispy air fryer chicken wings deliver golden, crackly skin with juicy meat in every bite, all without deep frying. With a simple seasoning blend and a quick cooking method, they come together fast and reliably for weeknights or game day. The baking powder trick ensures maximum crispiness while keeping the inside tender. If you enjoy bold wing flavors, you can also explore variations like Bbq Wings for a saucy twist.
Ingredients
- 1 lb chicken wings (split into flats and drumettes, patted very dry)
- 2 tablespoons avocado oil (or any high smoke point oil)
- 1/2 teaspoon baking powder (aluminum-free for best taste)
- 1/4 teaspoon smoked paprika (adds mild smoky flavor)
- 1/4 teaspoon garlic powder (finely ground)
- 1/4 teaspoon onion powder (for depth of flavor)
- 1/4 teaspoon dried parsley (optional garnish)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (freshly ground preferred)
Instructions
- Prep Wings: Pat chicken wings completely dry with paper towels for 3 minutes until no visible moisture remains; dry skin ensures crisping at 380°F.
- Preheat Air Fryer: Preheat air fryer to 380°F for 5 minutes until fully heated and air is circulating evenly.
- Season Base: In a bowl, toss wings with avocado oil for 1 minute until evenly coated and slightly glossy.
- Add Coating: Sprinkle baking powder, paprika, garlic powder, onion powder, parsley, salt, and pepper; toss for 2 minutes until evenly distributed and lightly pasty.
- Arrange Wings: Place wings in a single layer in the air fryer basket, leaving space between pieces; overcrowding prevents crisping.
- First Cook: Cook at 380°F for 10 minutes until skin begins to tighten and turn pale golden.
- Flip Wings: Turn each wing using tongs; surfaces should look slightly crisp and rendered.
- Second Cook: Continue cooking at 380°F for 8–10 minutes until wings are deep golden brown with visibly crispy edges and internal temperature reaches 165°F.
- Rest and Serve: Let wings rest for 2 minutes until juices settle; serve hot with sauces or enjoy plain with crisp, crackly skin.
Notes
- Substitutions: Use olive oil instead of avocado oil; replace parsley with thyme or omit entirely.
- Make-Ahead: Season wings up to 12 hours ahead and store uncovered in the fridge for even crispier skin.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in air fryer at 375°F for 5–6 minutes until hot and re-crisped.
- Serving Ideas: Pair with celery sticks, carrot sticks, and dips like ranch, blue cheese, or buffalo sauce.
- Crispiness Tip: Always use baking powder and ensure wings are fully dry before cooking.
Nutrition
- Array