Tips for Cooking Crispy Air Fryer Chicken Wings
-
Dry the wings thoroughly — moisture kills crisp.
-
Don’t skip the baking powder; it’s essential for texture.
-
Avoid overcrowding the basket; cook in batches if needed.
-
Flip wings every 10 minutes for even cooking.
-
Preheat your air fryer for consistent temperature.
-
Let wings rest 5 minutes before saucing to retain crisp.
-
For extra crunch, air fry 3–5 minutes longer after saucing.
-
Use aluminium-free baking powder to avoid bitterness.
-
Store leftovers uncovered to keep the skin crisp.
-
Reheat in air fryer for 5 minutes at 180°C (360°F) to restore texture.
Serve It With Suggestions
-
Celery and carrot sticks
-
Blue cheese or ranch dressing
-
Sweet potato fries
-
Corn on the cob
-
Coleslaw
-
Pickles or pickled jalapeños
-
Baked mac and cheese
-
Garlic aioli
-
Beer or iced tea
-
Crusty sourdough rolls
FAQ's
Q: Why use baking powder on chicken wings?
A: It helps dry out the skin and create that signature crispy texture in the air fryer.
Q: Can I make them ahead of time?
A: You can season the wings ahead, but they’re crispiest fresh. Reheat in the air fryer if needed.
Q: Can I skip the sauce?
A: Absolutely — they’re delicious dry-rubbed with just the seasoning mix.
Q: Can I use frozen wings?
A: Yes, but thaw and pat them completely dry before seasoning and cooking.
Q: What’s the best temp to cook wings in the air fryer?
A: 200°C (400°F) is ideal for crispy results.
Q: Can I double the recipe?
A: Yes, but cook in batches to avoid overcrowding and soggy skin.
Q: What’s a good dipping sauce for these?
A: Ranch, blue cheese, honey mustard, or garlic yogurt dip all work beautifully.
Q: Can I make them less spicy?
A: Yes — omit the cayenne and use mild paprika for a family-friendly version.
Q: What oil is best for air fryer wings?
A: A light spray of olive oil or avocado oil helps with browning without greasiness.
Q: Can I store leftovers?
A: Yes — refrigerate uncovered and reheat in the air fryer to crisp them back up.
