Air Fryer Chicken Wings
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Air Fryer Chicken Wings are tossed in a dry rub of smoked paprika, garlic powder, onion powder, salt, pepper, and a little baking powder, then air fried until the skin turns golden and crisp. There's no breading and no deep frying, and the sauce stays on the side so you can choose how much.
Why You’ll Love This Recipe
Wings usually mean a deep fryer, a pot of hot oil, and a kitchen that smells like it for days. These skip all of that. A thin coating of baking powder in the dry rub helps the skin dry out and crisp up in the air fryer, so you get that crackly outside without any breading or oil bath. The rub is simple pantry spices, and keeping the sauce on the side means each person can go mild, spicy, or plain. With no breading and a dry rub instead of a sugary glaze, they stay low in carbs, and a serving still gives you a solid amount of protein. They work just as well for a game-day plate as they do for a weeknight dinner with a big salad or some roasted vegetables.
Texture and Flavor Notes
The outside comes out golden and crisp, with a light crunch when you bite in, and the meat underneath stays juicy. Wings have a lot of connective tissue, which is why they taste best cooked a little past 165°F. At 175°F to 185°F that tissue softens and the meat pulls cleanly off the bone. Smoked paprika gives the skin a warm reddish color and a gentle smoky flavor, while garlic and onion powder keep it savory. There's no heat in the rub, so they're kid-friendly as they are. If you like spice, toss them in hot sauce right before serving or add cayenne to the rub. The baking powder doesn't add any flavor you'll notice, as long as you use the amount listed and choose an aluminum-free brand.
Serving Ideas
For a classic plate, serve the wings with celery and carrot sticks and a small bowl of hot sauce or buffalo sauce for dipping. A quick Greek yogurt dip made with lemon juice, garlic, dill, and a pinch of salt is a lighter swap for blue cheese or ranch. For dinner, add a big green salad, roasted broccoli, or a simple slaw made with shredded cabbage, carrots, and a light vinegar dressing. If you're feeding a group, set out two or three sauces and let everyone toss their own wings right before eating so they stay crisp. Leftovers are good cold the next day, or reheat them in the air fryer to bring the crunch back.
Ingredient Notes & Easy Swaps
Chicken wings: Buy "party wings," which are already split into flats and drumettes, to save time. If you have whole wings, cut through the two joints with a sharp knife and save the tips for broth.
Baking powder: Use aluminum-free baking powder, not baking soda. Baking soda will make the wings taste soapy and bitter. Measure it level, since too much can leave a slightly bitter taste. Most baking powder is gluten-free, but check the label if that matters to you.
Smoked paprika: Sweet smoked paprika keeps the wings mild. Regular sweet paprika works too; they'll just taste less smoky. Add 1/4 teaspoon cayenne if you like heat.
Garlic and onion powder: Granulated garlic and onion work the same way. Don't use fresh garlic in the rub, since it burns at high heat.
Kosher salt: If you only have fine table salt, use 1/2 teaspoon instead, since it's saltier by volume.
Sauce: Most bottled buffalo sauce has butter and a lot of sodium. Keep it on the side and use a little. It isn't included in the nutrition.
Air Fryer Chicken Wings
Description
Air Fryer Chicken Wings are tossed in a dry rub of smoked paprika, garlic powder, onion powder, salt, pepper, and a little baking powder, then air fried until the skin turns golden and crisp. There's no breading and no deep frying, and the sauce stays on the side so you can choose how much.
Ingredients
- 1 1/2 lb chicken wings, split into flats and drumettes, tips removed
- 1 1/2 teaspoons aluminum-free baking powder (not baking soda)
- 1 teaspoon smoked paprika (sweet, not hot)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Celery and carrot sticks, for serving (optional)
- Hot sauce or buffalo sauce, for dipping (optional)
Instructions
- 1Equipment: Air fryer, instant-read thermometer, large mixing bowl, tongs
- 2Preheat the air fryer to 380°F for 3 to 5 minutes, if your model needs preheating.
- 3Pat the wings very dry with paper towels. The drier the skin, the crispier the wings.
- 4In a large bowl, mix the baking powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the wings and toss until every piece has a thin, even coating with no clumps.
- 5Place the wings in the basket in a single layer with a little space between them. If they don't all fit, cook them in two batches.
- 6Air fry at 380°F for 20 minutes, flipping the wings with tongs halfway through.
- 7Turn the heat up to 400°F and cook for 5 to 10 minutes more, until the skin is golden and crisp and a thermometer in the thickest drumette, not touching the bone, reads at least 165°F. For the most tender meat, cook until it reads 175°F to 185°F.
- 8Let the wings rest for 3 minutes. Serve with celery, carrot sticks, and sauce on the side for dipping.
Tips and Tricks
- 1
Don't rinse raw chicken. It splashes bacteria around your sink and counter. Patting the wings dry is all you need. Wash your hands after handling raw chicken.
- 2
Use a food thermometer to know the wings are done. The color of the meat and clear juices aren't a reliable test, so a thermometer is the only way to be sure. Wings are safe at 165°F, but because they have a lot of connective tissue, they taste best between 175°F and 185°F.
- 3
For extra-crispy skin, set the coated wings on a rack inside a rimmed baking sheet or tray, and refrigerate them uncovered on the bottom shelf, away from ready-to-eat foods, for up to 8 hours before cooking.
- 4
Using frozen wings? Thaw them in the fridge first. The rub won't stick to frozen wings, and they won't crisp.
- 5
Between batches, let the drawer cool for a minute, then carefully pour off the fat into a heat-safe container so it doesn't smoke, following your air fryer's manual for removing the drawer safely. Don't pour it down the sink. The second batch may cook a minute or two faster, so start checking early.
- 6
If your air fryer doesn't have a 380°F setting, use 375°F and add a minute or two.
- 7
To make 4 servings, double everything and cook in batches.
Nutrition
Per serving — Calories: 470kcal, Protein: 43g, Carbs: 2g, Fat: 31g, Fiber: 0g, Sugar: 0g, Sodium: 1340mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
46 High-Protein Dinner Ideas
Dinner recipes that reach at least 40 grams of protein per listed serving on their own, without counting optional sides, toppings, or shakes.
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