Name: Air Fryer Chicken Wings
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 pounds chicken wings; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1 teaspoon smoked paprika; 1/2 teaspoon Italian seasoning; 2 tablespoon olive oil (or any high-smoke-point oil)

These crispy Air Fryer Chicken Wings take just 25 minutes to make and come out juicy on the inside with golden-brown skin-no deep frying needed!

Whether it's game night, a quick dinner, or just a snacky craving, this recipe is a family-friendly go-to that even beginner cooks can master.

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Ingredients

Chicken wings - I use 2 lbs of split wings (drums and flats). Pat them dry so they get crispy in the air fryer.
Garlic powder - Adds savory depth without chopping garlic. Feel free to skip it.
Smoked paprika - Brings a rich, smoky flavor and beautiful color.
Italian herbs - A blend of thyme, oregano, and basil works great here.

📋 You can find the full ingredient list in the Recipe Card below the article.

How To Make Chicken Drumsticks in Air Fryer

Preheat the air fryer: Set it to 400°F (200°C) and let it heat up for about 5 minutes.
Season the wings: Add wings to a large bowl. Sprinkle in the salt, black pepper, garlic powder, smoked paprika, and herbs.
Add the oil: Drizzle avocado oil over the wings and toss everything together until evenly coated.
Air fry: Arrange the wings in a single layer in the air fryer basket. Cook at 400°F (200°C) for 15-17 minutes, flipping halfway through.

Check for crispiness: They should be golden brown with crispy skin.
Let them rest: Rest a couple of minutes before serving.
Optional: Toss in your favorite sauce like buffalo, BBQ, or teriyaki.

If you use your air fryer often, you can also browse my Amazon storefront with my favorite air fryer tools and kitchen gadgets here, where I've collected many of the accessories I personally use.

Tips

Pat wings dry first - This is especially important if you're using frozen wings that have been thawed. Moisture prevents crispiness.
Don't overcrowd the basket - Give the wings space so hot air can circulate. This is key to crispy skin in less time.
Flip halfway - Flipping ensures they cook evenly and get golden brown on both sides.
No flour needed - These wings crisp up beautifully without flour or breading. Great for gluten-free eaters too.
Try different spice blends - Cajun, lemon pepper, ranch seasoning, or even curry powder make fun variations.
Want saucy wings? - Toss them in buffalo, BBQ, or teriyaki sauce after air frying so the skin stays crispy.
Add heat - A pinch of cayenne or red pepper flakes will turn up the spice.
Make them garlicky - Melt some butter with fresh garlic and toss the wings in it after cooking.
Use a meat thermometer - Wings are fully cooked when they hit 165°F inside. Saves you guesswork and time.
Prep ahead - Season your wings a few hours or even a day ahead and store in the fridge. More flavor and less last-minute fuss.

Storing Leftovers

To Store. Keep leftovers in an airtight container in the fridge for up to 4 days.
To Freeze. Place cooled wings in a zip bag and freeze up to 2 months.
To Reheat. Reheat in the air fryer at 350°F for 5-6 minutes until warmed through and crispy again.

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Julia