Get ready to fall in love with these air fryer chicken wings—they’re crispy, juicy, and bursting with flavor from a stand-alone dry rub and an optional Buffalo sauce. The rub is based on my baked Buffalo Wings with HUNDREDS of rave reviews, and it makes this recipe. These wings are a breeze to make, thanks to this tested, perfected, and foolproof recipe, complete with step-by-step photos, clever tips, and fun variations!
Why you’ll love these air fryer chicken wings
You’re going to LOVE how easy these air fried chicken wings are to master! Here’s what makes them the best:
What You’ll Need for Crispy Air Fryer Wings
Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):
How to Separate Drumettes vs. Flats
1. Place the whole wing on a cutting board.
2. Bend at the joint between drumette and flat; you’ll see a natural “knee” or joint.
3. Cut through the joint with a sharp knife (no need to saw through bone)
Repeat between flat and tip, discarding or saving the tip for stock.
How to Air Fry Chicken Wings
Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
Tips for Crispy Air Fryer Wings
Mastering the perfect air fryer chicken wing is all about a few key techniques that ensure crispy, juicy, and flavorful results every time.
Prep Ahead chicken wings
1. Season: Pat the wings dry with paper towels, then toss them with the olive oil and spice rub per the recipe directions.
2. Refrigerate: Arrange the wings in a single layer on a tray or sheet pan and rest in the fridge for up to 48 hours. This allows the flavors to penetrate the meat. This will also help dry out the skin for extra crispy wings!
3. Rest: Let the wings come to room temperature for 15 minutes before cooking.
4. Cook: Air fry per the recipe instructions.
chicken wings air fryer variations
Enjoy the spice rub recipe, use any of your favorite store-bought rubs, or try any of these tasty variations below, whether you’re feeling bold, zesty, smoky, or spicy!
How to serve chicken wings
How to Store Air Fried Chicken Wings
•Refrigerator: Let wings cool to room temperature, then place them in an airtight container. They’ll keep for 3–4 days. Tip: Line the container with paper towels to absorb excess moisture and help maintain crispness.
•Freezer: Spread cooled wings in a single layer on a baking sheet and flash freeze for 1–2 hours until firm. Then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. T
•Reheating: To re-crisp, air fry frozen or refrigerated wings at 375–400°F for 5–10 minutes, flipping halfway through. Tip: Lightly spray with cooking oil for extra crispiness.
Chicken Wings Air Fryer FAQs
Air fry chicken wings at 400°F for the crispiest results. Cook the first side for 7 minutes, then flip and cook the second side for 6–8 minutes, or until the wings are golden, crispy, and reach an internal temperature of 165°F.
No—you don’t need flour to get crispy wings in the air fryer. The high heat and circulating air render the fat under the chicken skin, creating a naturally golden, crackly exterior without any coating. Flour can actually make the wings heavier and less crisp, while seasoning them directly keeps the texture light and the flavor bold.
The best sauce for wings really depends on your taste, but classics never disappoint:
•Buffalo Sauce – Tangy, spicy, and buttery, it’s the ultimate crowd-pleaser.
•Garlic Parmesan – Rich, savory, and cheesy for a flavor-packed alternative to heat.
•Honey BBQ – Sweet, smoky, and sticky—perfect for those who prefer milder wings.
•Asian-Inspired Sauces – Like teriyaki, gochujang, or sweet chili, for a bold twist.
For the most popular choice, Buffalo sauce reigns supreme—it’s what gives hot wings their signature flavor. See the recipe card for my version!
The trick to getting crispy wings comes down to drying them out and cooking at high heat:
•Pat them very dry with paper towels before seasoning—moisture is the enemy of crispiness.
•Skip flour or heavy coatings (in the air fryer or oven), since they can make the skin soggy instead of crisp.
•Use baking powder (not soda) if oven-baking—it raises the pH of the skin, helping it brown and crisp.
•Cook at a high temperature (400°F in the air fryer or 425°F in the oven) to render the fat and crisp the skin.
•Flip halfway through so both sides get golden and crunchy.
Looking for more Chicken Wing Recipes?
Lemon Pepper Wings
Buffalo Wings
Ancho Chili Chicken Wings
Chinese Chicken Wings
Korean Chicken Wings
General Tso’s Sticky Wings
Chipotle Lime Wings
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Chicken Wings (Air Fryer Recipe)
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Ingredients
- 2 pounds chicken wings, separated into drumettes and flats
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1 tsp EACH garlic powder, onion powder, smoked paprika, chili powder, salt, pepper
Instructions
- Preheat the air fryer: Set your air fryer to 400°F in air fryer mode.
- Dry wings: Pat the chicken wings completely dry with paper towels (this is crucial for achieving crispiness) and transfer them to a large bowl.
- Coat the wings: Toss the wings in the oil. Whisk the spices together in a small bowl, then add them to the wings and stir until evenly coated.
- Air fry: Spray the air fryer basket with cooking spray. Working in batches, arrange the wings in a single layer in the basket. Cook for 7 minutes, then flip them over and cook for an additional 6-8 minutes, or until golden and crispy.
- Serve: Enjoy them plain (they’re delicious on their own!), with a dipping sauce like ranch, or toss them in your favorite sauce, such as buffalo (See Notes for recipe) or BBQ with a touch of sriracha, etc.
Notes
Buffalo Sauce
Combine the following in a saucepan over medium heat. Once the butter has melted, bring to a simmer for 1-2 minutes, until slightly thickened. Pour over the wings in a bowl and toss to coat.- ½ cup Frank’s ORIGINAL Hot Sauce
- 3 tablespoons butter
- 1/2 tablespoon molasses
- 1 tablespoon honey
Honey Mustard Dip
Honey Mustard Dip is creamy, sweet, and tangy with a light kick. To make, whisk together:- 1/2 cup mayonnaise (or half Greek yogurt)
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1-2 teaspoons hot sauce
Honey Buffalo Dip
Honey Buffalo Dip is creamy, slightly sweet, and as spicy as you want it. To make, whisk together:- 1/2 cup mayonnaise (or half Greek yogurt)
- 2 tablespoons honey
- 1 tablespoon Frank’s hot WINGS Sauce, more or less to taste
SRIRACHA BBQ Dip
Combine:- ¼ cup barbecue sauce
- 1-2 teaspoon Sriracha
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Leave a Review, I Always Love Hearing From You!
Brooke says
I love chicken wings but wanted to make a healthier version – I’m so glad I found your recipe! Love that these are air-fried AND they still turned out crispy and super flavorful!
Jen says
I’m so pleased you loved the air fried version so much Brooke, thank you!
Krista Bauer says
The best!!!!! Definitely making them again!
Jen says
Yay! I’m so glad you loved them, thanks Krista!