Air Fryer Chicken Wings
Why this recipe works
- Crisp skin: Drying the wings well and adding baking powder helps the skin blister and brown in the circulating air.
- Fast active prep: The seasoning is mixed directly onto the wings, keeping hands-on work short before the air fryer takes over.
- Simple seasoning: Salt, pepper and garlic give the wings a savoury base that works with a wide range of dips and sauces.
Get the most out of this recipe
Texture tips
- For crisper wings: Pat the wings very dry before seasoning and keep them in a single layer so hot air can reach the skin evenly.
- Avoid steam in the basket: Crowding traps moisture around the wings, so cook in batches if needed rather than stacking or overlapping them.
Common mistakes
- Overfilling the air fryer: Too many wings in the basket prevents browning and gives a softer finish. Leave space between pieces.
- Stopping too soon: The wings should be deeply browned, piping hot throughout and release clear juices when pierced at the thickest part.
- Skipping the flip: Turning the wings partway through helps both sides brown evenly and keeps the skin from crisping on only one side.
Ingredient notes
- Use baking powder, not bicarbonate of soda: Baking powder supports browning without giving the harsh flavour that bicarbonate of soda can leave behind.
- Dry skin matters: Moisture on the surface slows browning, so blot the wings thoroughly before adding the seasoning.
Make-ahead tips
- Reheat for crispness: Reheat chilled wings in the air fryer at 190°C (375°F) until piping hot and crisp again.
- Freezing leftovers: Cooked wings can be frozen once cooled, then defrosted overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Pat the wings very dry with kitchen paper, then tip into a large bowl. Add the baking powder, fine sea salt, black pepper and ground garlic, and toss until evenly coated. Drizzle in the olive oil and toss again.
- Heat the air fryer to 200°C (390°F) for 3 minutes. Arrange the wings in a single layer in the basket, leaving a little space between them. Air-fry for 10 minutes.
- Flip the wings with tongs and air-fry for a further 12 to 18 minutes, until deeply browned and crisp and the juices run clear when the thickest part is pierced. If needed, cook in 2 batches to avoid crowding. Serve straight away while hot.
Recipe notes
Tips
- Dry wings crisp better: take an extra minute to pat them thoroughly dry before seasoning.
- Do not overcrowd the basket; cook in batches so hot air can circulate and the skin can blister.
- For food safety, ensure the wings are piping hot throughout before serving.
Substitutions
- Replace olive oil with vegetable oil for a more neutral flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in an airtight container. Reheat in the air fryer at 190°C (375°F) for 6 to 10 minutes until piping hot and crisp again. Freeze for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (10min active)
- Difficulty: Easy
- Cuisine: American
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