Air Fryer Chicken Wings
Crispy chicken wings are tossed in a savory spice blend and cooked in the air fryer until golden brown.
Ingredients
- 1 pound chicken wings split into flats and drumettes, 450 g
- 1 tablespoon olive oil 15 ml
- 1 teaspoon baking powder (optional) 4 g
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Pat the chicken wings completely dry with paper towels to remove excess moisture.
- Place the dried wings in a large mixing bowl and drizzle the olive oil over the top. Toss the chicken until it is evenly coated.
- In a small bowl, stir together the baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
- Sprinkle the spice mixture over the oiled chicken wings. Toss well so every piece is covered in the seasoning.
- Arrange the wings in the air fryer basket in a single layer, leaving a little space between each piece.
- Air fry at 400°F (200°C) for 16 to 20 minutes.
- Pause the air fryer halfway through the cooking time to flip the wings using tongs.
- Check the chicken for doneness. An instant-read thermometer inserted into the thickest part of the meat should register a safe internal temperature of 165°F (74°C). The skin should be crisp and brown.
- Remove the wings from the air fryer and serve warm.
Notes
Do not confuse baking powder with baking soda. Baking soda will leave a bitter taste on the chicken.
For even crispier results, leave the seasoned raw wings uncovered in the refrigerator for a few hours before cooking to dry out the skin.
Poultry must reach a safe internal temperature of 165°F (74°C). Many people prefer wings cooked to 175°F (80°C) because the meat pulls away from the bone more easily.