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Crispy plain-seasoned air fryer chicken wings on a matte cream plate, blistered golden skin, paprika and parsley flecks, open air-fryer basket softly blurred behind. The lower title bubble reads Air Fryer Chicken Wings Recipe.
Good Fork Daily Editorial Kitchen

Air Fryer Chicken Wings Recipe

Crispy air fryer chicken wings with a simple dry seasoning, exact basket and timing guidance, and thermometer cues for safely cooked poultry.
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Prep Time 12 minutes
Cook Time 24 minutes
Resting 5 minutes
Total Time 41 minutes
Servings: 4 servings
Course: Appetizer, Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds split chicken wings flats and drumettes
  • 2 teaspoons aluminum-free baking powder not baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon neutral oil only if wings are very lean

Equipment

  • Basket-style air fryer
  • Large bowl
  • Tongs
  • Instant-read thermometer

Method
 

  1. Preheat the air fryer to 360°F for 3 minutes if the appliance manual recommends it.
  2. Blot every wing thoroughly and trim any loose flaps of skin that could burn.
  3. Toss with baking powder, salt, garlic powder, paprika and pepper until the coating is thin and even; add oil only if the skin looks unusually dry.
  4. Arrange one loose layer and cook at 360°F for 12 minutes. Turn each wing and cook 8 minutes more.
  5. Raise the temperature to 400°F and cook 3 to 7 minutes, turning once, until browned. Check several thick pieces and require at least 165°F.
  6. Transfer to an open platter for 5 minutes. Serve plain or toss with a light sauce immediately before eating.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • USDA guidance lists 165°F as the safe minimum internal temperature for all poultry and reheated leftovers.
  • This recipe was developed through culinary research and editorial review.