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These air fryer fried chicken wings have golden, crispy skin and juicy meat without flour, breading, or deep frying. They’re simply seasoned and ready in about 30 minutes.
This air fryer chicken wings recipe uses the same seasoning and baking powder method as my crispy oven baked chicken wings, but cooks the wings in the air fryer instead. I usually make them in my Ninja Foodi, but the method works in other air fryers too.
Why Make This
- Crispy without breading: Baking powder helps the skin get golden and crisp without flour.
- Ready in about 30 minutes: The air fryer is my faster option when I don’t want to make the same crispy wings in the oven.
- Works with whole or split wings: Use whole chicken wings or a mix of flats and drumettes.
Ingredients Needed
Here are a few notes about the main ingredients. Check the recipe card below for the exact amounts.
- Chicken wings: Use whole wings or a mix of flats and drumettes.
- Seasonings: I use paprika, garlic powder, onion powder, salt, and freshly ground black pepper. For an easy shortcut, replace all of the spices and salt with my Cajun seasoning or Creole seasoning.
- Baking powder: This helps the skin get crisp in the air fryer. Do not substitute baking soda. They aren’t interchangeable.
- Olive oil: You only need a small amount.
How to Make Fried Chicken Wings in the Air Fryer
Dry and season the wings
Pat the raw chicken wings very dry with paper towels. Toss them with the seasonings and baking powder until evenly coated.
Arrange the wings
Place the wings in the air fryer basket in a single layer with space between them. Drizzle with olive oil.
Air fry until crispy
Air fry at 400°F for 12-15 minutes. Flip the wings and cook for another 12-15 minutes, until the skin is browned and crisp.
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How Long to Cook Chicken Wings in the Air Fryer
Raw chicken wings take about 24-30 minutes at 400°F, flipping halfway through. I use the same temperature in my Ninja Foodi and when I’m using other air fryers. While chicken wings are safe to eat once they reach 165°F, I cook these longer so the skin has time to get golden and crispy. Whole or larger wings can take a few extra minutes.
Wing Sauce Options
These wings have plenty of flavor as-is, but they also make an easy base for different sauces. I sometimes toss them in the sauce from my garlic Parmesan chicken wings or one of these:
Tips for Crispy Air Fryer Chicken Wings
- Don’t crowd the basket: Leave space between the wings so hot air can circulate. Cook in batches if needed.
- Use baking powder, not baking soda: Baking soda can leave the wings with an unpleasant flavor.
What to Serve With Air Fryer Fried Wings
Serve the wings with blue cheese dressing or Ranch dressing for dipping. Copycat Chick-fil-A sauce is another option.
For a full meal, try one of these combinations:
- Soul food-style: Southern Candied Yams, Baked Macaroni and Cheese, and Collard Greens with Bacon.
- Classic fried chicken-style: Southern Coleslaw, Potato Wedges, and Creamed Corn.
How to Store and Reheat Leftovers
- Refrigerate: Store leftover wings in an airtight container for up to 3 days.
- Reheat: Air fry at 360°F for 6-7 minutes, or heat them in a 350°F oven for 15-20 minutes.
- Freeze: Freeze in an airtight container for up to 3 months. Reheat from frozen, adding a few extra minutes as needed.
More Air Fryer Chicken Wing Recipes
This air fryer wing method is also what I use for many of my flavored wings. Try it with:
- Dry Rub Chicken Wings
- Sweet Chili Wings
- Air Fryer BBQ Wings
- Ranch Wings
- Honey Sriracha Wings
- Air Fryer Buffalo Wings
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Air Fryer Fried Chicken Wings
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Recommended Equipment
Ingredients
Chicken Wings
- 1 ½ pounds Chicken Wings, sectioned into flats and drums
- ¼ teaspoon Natural Ancient Sea Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 tablespoon Baking Powder, You cannot swap baking soda in this recipe – I promise that the wings will not taste good if you do
- 1 teaspoon Olive Oil
Instructions
- Remove the chicken wing parts from the refrigerator and pat dry (removing as much moisture as possible helps to have a crispy wing skin).
- Mix the sea salt, black pepper, smoked paprika, garlic powder, onion powder and baking powder in a small dish or ramekin.
- Sprinkle the seasoning mixture on the wings and toss to coat.
- Place the wings on the cooking basket. In the Ninja Foodi, this is called the “Cook & Crisp” basket.
- Drizzle olive oil on the chicken wings.
- Use the Air Crisp setting on 390 degrees for the Ninja Foodi or 400 degrees on other fryers to cook the wings for 12-15 minutes per side.
- Enjoy the wings alone or add your favorite keto or low-carb dips and sauces.
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Recipe Notes
- Pat the wings very dry for the crispiest skin.
- Do not substitute baking soda for baking powder.
- Cajun or Creole seasoning can replace all of the spices and salt.
- Cook in a single layer and avoid overcrowding the basket.
- Chicken is safe at 165°F, but I cook the wings longer so the skin gets golden and crispy. Whole or larger wings can take a few extra minutes.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
