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Crispy air fryer chicken wings served on a plate with dipping sauce

Crispy Air Fryer Chicken Wings

Lightly floured, seasoned, and air-fried until golden and crackly, these crispy chicken wings deliver that deep-fried bite with less mess and half the oil.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds chicken wings Fresh wings for best results.
  • 1 cup all-purpose flour Replace with gluten-free flour if desired.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • Cooking spray To prevent sticking.
  • Dipping sauces (optional) Suggestions include buffalo sauce, ranch, or BBQ.

Method
 

Preparation
  1. Pat the wings very dry with paper towels. Dry skin crisps better than damp.
  2. If needed, separate drumettes and wingettes by cutting at the joint. Trim excess skin or tips if you prefer.
  3. In a large bowl or resealable bag, combine flour, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper.
  4. Toss the wings in the seasoned flour, shaking off excess so the coating is light and even.
Cooking
  1. Preheat your air fryer to 375 F for 3 to 5 minutes.
  2. Spray the air fryer basket lightly with cooking spray. Arrange wings in a single layer without overcrowding.
  3. Cook at 375 F for 18 to 22 minutes, flipping once halfway through.
  4. For extra crispiness, increase temperature to 400 F and cook 3 to 5 more minutes, watching carefully so they do not burn.
  5. Use a meat thermometer to check the thickest part of the wing near the bone. The safe internal temperature is 165 F.
  6. Let rest for 3 minutes before serving. Toss with your favorite sauce or serve sauce on the side for dipping.

Notes

Serve with celery sticks, carrot sticks, ranch, or blue cheese. To store, refrigerate cooled wings in an airtight container up to 3 to 4 days. For freezing, flash-freeze on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat in the air fryer.