Air-Fryer Chicken Wings Recipe photo by Taste of Home

Air-Fryer Chicken Wings

Total Time
Prep: 15 min. Cook: 35 min./batch
Take your next tailgate, watch party or weeknight dinner to the next level by learning how to make air-fryer chicken wings. They're just as crispy as deep-fried wings and cook faster than oven-baked wings.

Updated: Feb. 22, 2024

When it comes to game-day appetizers, it doesn’t get much better than chicken wings. Crunchy, meaty and sometimes sticky, chicken wing recipes are the perfect way to kick off a football game. But deep-fried wings can be a bit intimidating to make at home. Luckily, we have the perfect solution: Use your air fryer. Air-fryer chicken wings taste just as good as traditional versions without having to heat up a big pot of oil.

Instead of dousing them in sauce, we celebrate air-fryer wings’ incredible texture with a flavorful dry rub. It includes a secret ingredient to ensure they turn out extra crisp.

How long do you cook chicken wings in the air fryer?

We cook our air-fryer wings in two stages. First, we set the air fryer to 300°F and cook the wings for 15 minutes. This lower temperature ensures that the meat stays juicy and cooks evenly. Then, we increase the air-fryer temperature to 400° to crisp up the outside. After 20 to 25 minutes, the chicken wings should be golden-brown and crispy.

Keep in mind that air-fryer cooking times vary between air-fryer brands. Keep an eye on the chicken as it cooks and use a meat thermometer to monitor the temperature of cooked chicken.

How do you make crispy air-fryer chicken wings?

The key to crispy air-fryer wings lies in a few simple techniques. First, make sure the wings are completely dry before tossing them in the dry rub. Blotting the wings with a paper towel removes any excess moisture that could make your wings soggy. The baking soda in this recipe will also help to dry out the chicken skin for crispy wings.

It’s also important not to overcrowd the basket—a common mistake when using an air fryer. Air fryers rely on hot air circulation to make food crisp up with minimal added oil. Only cook as many wings as will fit in the basket in a single layer. Give them enough space inside the appliance so the air can circulate properly.

Finally, consider spraying the wings with a spritz of cooking spray. Or, brush them with a little oil if you don’t have spray. The added fat isn’t usually necessary with chicken wings, but it can help the skin crisp up if all else fails.

Ingredients for Air-Fryer Chicken Wings

Ingredients for the Air Fryer Chicken Wings TMB Studio

  • Whole chicken wings: You could buy “party wings”—the kind that is already cut into the drumette and wingette (or “flat”). However, we like to buy whole chicken wings because they come with the wing tip. These collagen-rich sections don’t contain edible meat, but they add body to broth and stock. Save the tips in a bag in the freezer until you’re ready to whip up a batch of homemade chicken stock.
  • Dry rub: The dry rub is a combination of warm spices like mustard, ginger, allspice and nutmeg. Plus a touch of cayenne and garlic for a finger-licking finish.
  • Baking soda: If our air-fryer chicken wings recipe has a secret ingredient, this is it. Baking soda is typically used in baked goods recipes as a leavening agent. Here, baking soda tenderizes the meat and dries out the wings’ skin for crispy wings with a gorgeous, golden-brown color. A little goes a long way, so don’t overdo it. Otherwise, the meat can get a metallic flavor.


Step 1: Make the dry rub

Mixing the garlic powder, garlic salt and other ingredients in a large bowlTMB Studio

Preheat the air fryer to 300°.

In a large bowl, whisk together the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne.

Step 2: Remove the wing tips

A person using knife to separate the wingsTMB Studio

Use a sharp, thin knife to separate the wings into three parts: the tip, the wingette and the drumette. Remove and discard the wing tip sections.

Editor’s Tip: Use your finger to locate the joint. If you’re having trouble, wiggle the two pieces back and forth to help you find the sweet spot where the two bones meet.

Step 3: Separate the wingette and drumettes

Find the joint between each of the wingettes and drumettes. Slice through it to separate the sections.

Step 4: Coat the wings in the spice rub

Chicken coated with spices mixed in a bowlTMB Studio

Add the wingettes and drumettes to the bowl with the spice rub. Stir to coat.

Editor’s Tip: Before tossing in the dry rub, pat the chicken wings dry with a paper towel. Removing excess moisture will help the wings crisp up.

Step 5: Air-fry the chicken wings in batches

Air Fryer Chicken Wings in an air fryTMB Studio

Lightly grease your air-fryer basket to prevent sticking. In batches, arrange the wings in a single layer in the basket. Air-fry the wings for 15 minutes.

Air Fryer Chicken Wings placed in a air fry basketTMB Studio

Increase the air-fryer temperature to 400°. Cook until the chicken juices run clear and wings are golden brown, 20 to 25 minutes, turning once.

Repeat the process with the remaining wings. Serve hot, with dressing or sauce if desired.

Editor’s Tip: Air-fryer cook times can vary dramatically between air-fryer brands. Start checking the chicken at the lower temperature range. You can use a meat thermometer to make sure they reach 165°F.

Air Fryer Chicken Wings served in a plate with sauce and french friesTMB Studio

Recipe Variations

Can you make air-fryer chicken wings ahead of time?

We don’t recommend making chicken wings ahead of time, whether you make them in the air fryer or use another method. Their once-crispy exterior becomes a little soggy, and the meat can dry out when reheated. If you want to work ahead, make the dry rub and store it in an airtight container at room temperature.

How do you store air-fryer chicken wings?

Air-fryer wings taste best just after they’re cooked. If you do end up with leftovers, store the wings in an airtight container in the fridge for up to four days.

The air-fryer is the best way to reheat fried chicken. Preheat the air fryer to 400°. Grease the basket lightly, and add the wings. Air-fry the wings, flipping every three minutes, until the meat is warmed through and reaches an internal temperature of 165°.

Air-Fryer Chicken Wings Tips

Air Fryer Chicken Wings with sauce in a plateTMB Studio

Can you air-fry frozen chicken wings?

We recommend using fresh chicken wings for the best flavor and texture. If using frozen wings, thaw them in the refrigerator overnight. They will be wetter than fresh chicken wings, so be diligent about patting them dry for best results.

What do you serve with air-fryer chicken wings?

Serve air-fryer wings with your favorite dipping sauce and some carrot or celery sticks. If you’re serving wings for lunch or dinner, round out the meal with easy side dishes like coleslaw, air-fryer french fries or an arugula salad with Parmesan. On game day, pair wings with other football snacks like mozzarella sticks, nachos, jalapeno poppers, and chips and queso.

How do you double this air-fryer chicken wings recipe?

You can double (or triple) the amount of spices and chicken. The only tricky thing about chicken wings in the air fryer is space. You’ll still need to cook the wings in batches as shown above. If doubling the recipe, it might be better to bake the chicken wings on a baking sheet in a 425° oven. They’ll take longer—50 to 60 minutes, turning every 20 minutes—but they’ll all finish cooking at the same time.

Watch how to Make Air-Fryer Chicken Wings

Air-Fryer Chicken Wings

Prep Time 15 min
Cook Time 35 min
Yield 2 dozen.


  • 2 teaspoons garlic powder
  • 1 teaspoon garlic salt
  • 1 teaspoon each ground mustard, ginger and nutmeg
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne pepper
  • 12 whole chicken wings (2-1/2 pounds)
  • Optional: Ranch salad dressing, Buffalo sauce or barbecue sauce


  1. Preheat air fryer to 300°. In a large bowl, combine garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne.
  2. Cut chicken wings into 3 sections; discard wing tips. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on greased tray in air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and wings are golden brown, 20-25 minutes, turning once. Repeat with remaining wings. Serve hot, with dressing or sauce if desired.

Nutrition Facts

1 piece: 54 calories, 4g fat (1g saturated fat), 15mg cholesterol, 102mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 5g protein.

You can't go wrong with air-fryer chicken wings. Our spice rub has a nice kick from the cayenne seasoning. —Taste of Home Test Kitchen