Air Fryer Chicken Wings (Dry Rub, No Brine, Extra Crispy)
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Crispy Air Fryer Fried Chicken Wings prove you don’t need a deep fryer — or complicated prep — to get golden, crunchy results. Perfect as an appetizer or easy weeknight dinner, they’re coated in a simple dry rub and made with very little oil. No brine, no messy dredging — just perfectly seasoned wings that cook up crispy outside and juicy inside in the air fryer.
Sheila’s Recipe Snapshot
All the crunch and flavor of fried wings with a fraction of the mess and effort!
What I absolutely love about air fryer fried chicken wings is that there’s no messy breading stations, no vats of oil, and no babysitting the stove like there is with deep frying.
Just a quick toss with pantry spices, a little baking powder for extra crispiness, and the air fryer does the heavy lifting! The result is crispy skin, juicy meat, and a flavor that stands up all on its own, even before you add sauce!
Ingredient Notes for Air Fryer Fried Chicken Wings
- Chicken Wings | Use fresh or fully thawed wings, separated into drummettes and flats for even cooking.
- Baking Powder | Helps dry out the skin so the wings crisp up beautifully in the air fryer. Use aluminum-free baking powder!
- Spices | Garlic powder, dried oregano, salt, pepper, and a little bit of brown sugar for that perfect caramelization.
- Canola Oil | Helps the spices adhere and promotes even crisping.
Variations and Substitutions
- Swap the oil: Use avocado oil or olive oil, whichever you have on hand.
- Change the seasoning: Add smoked paprika, cayenne, or Cajun seasoning for extra heat.
- Add the sauce: Toss the wings in my silky-smooth buffalo sauce or zesty garlic parmesan sauce after air frying!
- Make them sugar-free: Skip the brown sugar if you prefer a fully savory wing.
How to Make Fried Chicken Wings With Air Fryer
This crispy air fryer chicken wings recipe is as easy as it gets— all you need is a bowl, some tongs, and your air fryer!
PREHEAT & PREP WINGS. Preheat the air fryer to 390 degrees for 4 minutes. Pat the chicken wings dry with a paper towel to remove excess moisture. You may cook the wings whole, but they’re easier to eat — and you’ll save space in the air fryer basket — if you separate the drumettes and flats first.
SEASON THE WINGS. Place the wings with the oil into a bowl and toss to coat. Sprinkle on the baking powder, onion powder, garlic powder, brown sugar, oregano, salt, and pepper. Toss again to evenly coat.
PREP THE AIR FRYER. Use an air fryer liner or lightly coat the air fryer basket with cooking spray.
AIR FRY. Add the chicken wings in a single layer, making sure they aren’t touching, and air fry for 18 -20 minutes, flipping midway. Continue cooking until the skin is golden brown and crispy.
SERVE & ENJOY. Serve with your favorite wing sauce or eat dry and enjoy!
More Recipe Success Tips
Storage and Reheating Tips
- To store: Place cooled wings in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat in the air fryer at 375°F for 4 to 6 minutes until hot and crispy again.
- To freeze: Freeze cooked wings in a single layer, then transfer to a freezer bag for up to 2 months.
- Make ahead: Season the wings up to 24 hours in advance and store covered in the fridge until ready to air fry.
Frequently Asked Questions
Baking powder is better for crispy wings because it changes the pH of the chicken skin, helping it dry out and crisp without creating a coating. Cornstarch adds a light crust but can block moisture from escaping, resulting in less evenly crispy skin in the air fryer.
Using a sharp knife, place the wing skin-side down and cut through the joints to divide the drumette, flat, and tip. If you meet resistance, adjust a bit to avoid cutting through the bone. Discard the tips or save for stock.
Looking for More Air Fryer Recipes?
These easy Air Fryer Chicken Legs and my Air Fryer Coconut Shrimp are both family favorites. I have a yummy Air Fryer Steak Bites recipe, too!
What to Serve With Air Fryer Chicken Wings
These air fryer chicken wings pair perfectly with classic sides like celery sticks, Buffalo Wing Sauce, ranch or blue cheese dressing, and crunchy No Mayo Coleslaw.
For a full meal, serve them alongside Southern Baked Mac and Cheese, Herbed Potato Salad, or Southern Cornbread.
They’re also great as part of a game-day spread with other appetizers like Roast Beef Sliders and Air Fryer Jalapeno Poppers!
More Fan Favorites
- Air Fryer Pork Chops Bone In
- Smoked Chicken Thighs
- Oven Barbecue Chicken Breast
- Sticky Chicken Wings
- Air Fryer Chicken Cutlets
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Air Fryer Crispy Chicken Wings
Ingredients
- 1 pound chicken wings separated into drummettes and flats
- ½ teaspoon baking powder
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon brown sugar
- ⅛ teaspoon dried oregano
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ tablespoon canola oil
Instructions
- Preheat the air fryer to 390 degrees for 4 minutes.
- Pat the chicken wings dry with a paper towel to remove excess moisture.
- Place the wings with the oil to a bowl and toss to coat. Sprinkle on the baking powder, onion powder, garlic powder, brown sugar, oregano, salt, and pepper. Toss again to evenly coat.
- Use an air fryer liner or lightly coat the air fryer basket with cooking spray.
- Add the chicken wings in a single layer ensuring they do not touch each other, and air fry for 18 -20 minutes, flipping midway. Continue cooking until the skin is golden brown and crispy.
- Serve with your favorite wing sauce or eat dry and enjoy!
Notes
- Be sure to pat the wings very dry before seasoning.
- To make ahead, season up to 24 hours ahead and refrigerate before cooking.
- Don’t skip the baking powder — it’s key for crispy skin.
- Cook in a single layer and don’t overcrowd the basket.
- Flip halfway through for even browning.
- Cook until deeply golden, adding a few extra minutes if needed. Every air fryer is different!
- Storage & Reheating: Refrigerate leftovers up to 4 days. Reheat at 375°F for 4–6 minutes until hot and crisp.
- Freezing: Freeze up to 2 months.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
