Air Fryer Chicken Wings
Air fryer chicken wings come out with crisp, golden skin and juicy meat in 20 minutes per batch at 200°C, with only a spoonful of oil. A pinch of baking powder in the spice mix dries and blisters the skin, so you get the crunch of a deep fryer without the mess. Toss them in barbecue or hot sauce at the end, or serve them as they are.
- Total
- 58 min
- Prep
- 15 min
- Cook
- 43 min
- Serves
- 4
- Per serving
- 430kcal
Before you start: air fryer chicken wings
The crisp comes from dry skin. Pat the wings with kitchen paper until the surface feels tacky, not wet, and use baking powder (not bicarbonate of soda) to help the skin blister and brown. Cutting whole wings into drumettes and flats lets them lie flat and cook evenly.
One kilo of wings will not fit in a single layer, so plan on two batches of about 20 minutes each. The second batch goes into an already hot basket, so you only preheat once.
How to cook air fryer chicken wings
Tap a time to start a timer.
- Prepare the wings If the wings are whole, cut each one at the joints into a drumette and a flat, and discard the tips (or freeze them for stock). Pat all the pieces very dry with kitchen paper, straight from the pack.
- Season Put the wings in a large bowl and toss with the oil. In a small bowl, mix the baking powder, salt, pepper, garlic powder, onion powder and paprika. Sprinkle it over the wings and toss until each piece is evenly coated with no clumps.
- Preheat Heat the air fryer to 200°C for . You will cook the wings in two batches of about 500g, as they need to sit in a single layer.
- Cook the first batch Lay half the wings in the basket without overlapping. Cook for , turn them with tongs, then cook for another until deep golden and crisp.
- Check they are cooked Push a meat thermometer into the thickest part of a drumette, away from the bone. It should read 75°C, with no pink and clear juices. Keep the first batch warm on a baking tray in a low oven at 110°C (90°C fan), gas ¼, while you cook the second batch in the same way.
- Toss and serve Put the hot wings in a clean bowl, toss with the barbecue or hot sauce if using, and serve straight away with coleslaw and celery sticks.
Sauces, sides and an oven option
Buffalo-style hot sauce or sticky barbecue sauce both coat the wings well, and the sauce is best added after cooking, otherwise it burns in the basket. Coleslaw and celery sticks make a cooling contrast.
To cook them in the oven, roast on a rack over a tray at 200°C (180°C fan), gas 6, for 40–45 minutes, turning halfway. Baked chicken wings covers the oven method in full. If the wings are frozen, see air fryer frozen chicken wings, and for a meatier cut, air fryer chicken drumsticks use a similar method.
Common problems and fixes for Air Fryer Chicken Wings
- The skin is soft and pale instead of crisp.
- There was moisture on the skin or the basket was crowded. Dry the wings thoroughly before seasoning, keep them in one layer and add 2–3 minutes at the end if the colour is still light.
- The wings taste slightly bitter or metallic.
- Too much baking powder was used, or it was not mixed evenly. Stick to 1 teaspoon for 1kg of wings and make sure it is spread through the other spices with no lumps.
- The meat near the bone is still pink.
- The wings overlapped or the pieces were large. Cook them for a few minutes longer in a single layer until the thermometer reads 75°C in the thickest part.
Frequently asked questions about Air Fryer Chicken Wings
How long do you cook chicken wings in the air fryer?
Twenty minutes at 200°C, turned halfway, for wings cut into drumettes and flats. Whole wings take a few minutes longer. They are done when a thermometer reads 75°C and the juices run clear.
How many chicken wings fit in the air fryer?
About 500g, or 10 to 12 pieces, fit in a single layer in a 5-litre basket. Cooking in two batches gives much crispier skin than piling them in.
Can you cook chicken wings from frozen in the air fryer?
It is better to thaw them in the fridge overnight first, so they dry well and cook evenly. Always thaw chicken in the fridge.
How do you store and reheat leftover wings?
Cool them within 2 hours and keep them covered in the fridge for up to 2 days. Reheat in the air fryer at 180°C for 4–5 minutes until steaming hot all the way through.
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