I finally nailed How to Make Wings in the Air Fryer using zero oil, a simple method that makes them ideal for quick dinners, game day, or a saucy appetizer.
I never thought air fryer wings could get this crunchy until I tried a trick with aluminum free baking powder and garlic powder. No oil, just hot air and a tiny bit of kitchen science that makes the skin shatteringly crisp.
Serve them naked, or toss in buffalo or BBQ for instant crowd pleasing. This is the Easy Wings In Air Fryer everyone brags about and I kept telling myself it was overhyped, then it was not.
I even let the wings air dry for a bit like Air Dry Chicken Wings fans swear by, and man the result surprised me.
Ingredients
- Chicken wings: rich in protein, fatty skin adds flavor, not a low calorie choice
- Baking powder: draws moisture out, helps skin crisp up, not a flavor add
- Cornstarch: adds extra crunch, little carbs, no protein, gluten free but processed
- Kosher salt: seasons deeply, no nutrients besides sodium, brings out other flavors
- Smoked paprika: gives smoky sweetness, tiny calories, helps color and aroma
- Cayenne pepper: adds heat, small vitamin punch, can make you sweat
- Buffalo sauce + butter: tangy, buttery, adds fat and salt, great for coating
- BBQ sauce: sweet or smoky, adds sugar and calories, makes wings sticky
- Parsley: fresh garnish, small vitamin boost, brightens look and taste
Ingredient Quantities
- 2 to 3 pounds chicken wings, tips removed and wings split into drumettes and flats (about 8 to 12 whole wings)
- 1 1/2 tablespoons aluminum free baking powder (helps crisp the skin)
- 1 tablespoon cornstarch (optional, for extra crisp)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika or sweet paprika
- 1/4 to 1/2 teaspoon cayenne pepper (optional, if you want heat)
- 1/2 cup buffalo sauce or your favorite wing sauce (optional, for tossing)
- 2 tablespoons unsalted butter (optional, to melt into buffalo sauce)
- 1/4 cup BBQ sauce (optional alternative to buffalo)
- 2 tablespoons chopped fresh parsley or sliced green onions for garnish (optional)
How to Make this
1. Preheat your air fryer to 400°F for about 3 to 5 minutes and make sure the basket is clean and dry. Check your wings are already split into drumettes and flats and tips removed, about 2 to 3 pounds total.
2. Pat the wings very dry with paper towels, dont skip this, its the single biggest trick for crisp skin. If you have time let them sit uncovered in the fridge for 30 to 60 minutes to dry out even more.
3. In a large bowl mix 1 1/2 tablespoons aluminum free baking powder, 1 tablespoon cornstarch (optional for extra crisp), 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked or sweet paprika, and 1/4 to 1/2 teaspoon cayenne if you want heat.
4. Toss the dry wings in that powder-spice mix until evenly coated, use your hands so the coating sticks good. Shake off any big clumps.
5. Arrange wings in a single layer in the air fryer basket with space between each piece, dont overcrowd; cook in batches if needed. Preheating the basket helps crisping.
6. Air fry at 400°F for 25 to 30 minutes, flipping or shaking the basket every 8 to 10 minutes so they brown evenly. Keep an eye near the end, all air fryers cook a little different.
7. Wings are done when the skin is deeply golden and crisp and internal temp reaches 165°F, though most folks like to see 175 to 185°F for rendered fat and extra chew. Let them rest 3 to 5 minutes out of the basket to firm up.
8. If saucing, melt 2 tablespoons unsalted butter and stir into 1/2 cup buffalo sauce until smooth, or use 1/4 cup BBQ sauce instead if you prefer. Toss the hot wings in the sauce just before serving so they stay crispy but sauced.
9. Garnish with 2 tablespoons chopped fresh parsley or sliced green onions if you like, serve immediately while hot and crunchy.
Equipment Needed
1. Air fryer with basket (big enough for 2 to 3 lb wings)
2. Large mixing bowl for tossing the wings and coating
3. Measuring spoons and a 1/4 or 1/2 cup measure
4. Tongs for arranging, flipping and tossing wings
5. Paper towels and a tray or plate for patting and drying wings dont skip this
6. Instant read meat thermometer to check 165 to 185°F
7. Small saucepan or microwave-safe bowl to melt butter and mix sauce
8. Wire cooling rack and baking sheet to rest wings and keep them crispy
FAQ
How To Make Super Crispy Air Fryer Wings Recipe Substitutions and Variations
- Aluminum free baking powder → If you’re out, mix baking soda + cream of tartar. For 1 1/2 tbsp baking powder use about 1 1/8 tsp baking soda plus 2 1/4 tsp cream of tartar. Be careful, baking soda is stronger so don’t swap 1:1 or it’ll taste off.
- Cornstarch → Use tapioca starch or potato starch 1:1. Both give crisp skin like cornstarch, so just swap equal amounts.
- Unsalted butter (for the sauce) → Replace with melted coconut oil or a neutral oil (canola, avocado) 1:1 for a dairy free option. Or use vegan butter if you want the buttery flavor.
- Buffalo sauce → Make your own with 1/2 cup hot sauce (Frank’s style) plus 2 tbsp melted butter or oil. Or swap for sriracha + honey (about 2:1 hot:sweet) for a different sweet-heat glaze.
Pro Tips
1. Pat and dry, seriously dont skip it. Even a little surface moisture will steam the skin not crisp it, so pat with towels and if you can let them sit uncovered in the fridge a bit it makes a huge difference.
2. Use aluminum free baking powder only, not baking soda. A light dusting plus a sprinkle of cornstarch will boost crunch, but too much baking powder gives a weird metallic aftertaste so measure it and shake off clumps.
3. Give each wing space in the basket and do batches if you need to. Preheat the air fryer and flip or shake every 8 to 10 minutes so they brown evenly. If you want extra blistery skin, crank the heat up for the last few minutes.
4. Sauce at the last second and let wings rest a couple minutes first. Tossing hot wings briefly keeps most of the crisp, or serve sauce on the side if you want max crunch. Use a probe thermometer if you care about texture; higher temps render more fat and change the chew.
How To Make Super Crispy Air Fryer Wings Recipe
I finally nailed How to Make Wings in the Air Fryer using zero oil, a simple method that makes them ideal for quick dinners, game day, or a saucy appetizer.
4
servings
650
kcal
Equipment: 1. Air fryer with basket (big enough for 2 to 3 lb wings)
2. Large mixing bowl for tossing the wings and coating
3. Measuring spoons and a 1/4 or 1/2 cup measure
4. Tongs for arranging, flipping and tossing wings
5. Paper towels and a tray or plate for patting and drying wings dont skip this
6. Instant read meat thermometer to check 165 to 185°F
7. Small saucepan or microwave-safe bowl to melt butter and mix sauce
8. Wire cooling rack and baking sheet to rest wings and keep them crispy
Ingredients
-
2 to 3 pounds chicken wings, tips removed and wings split into drumettes and flats (about 8 to 12 whole wings)
-
1 1/2 tablespoons aluminum free baking powder (helps crisp the skin)
-
1 tablespoon cornstarch (optional, for extra crisp)
-
1 1/2 teaspoons kosher salt
-
1/2 teaspoon freshly ground black pepper
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
1 teaspoon smoked paprika or sweet paprika
-
1/4 to 1/2 teaspoon cayenne pepper (optional, if you want heat)
-
1/2 cup buffalo sauce or your favorite wing sauce (optional, for tossing)
-
2 tablespoons unsalted butter (optional, to melt into buffalo sauce)
-
1/4 cup BBQ sauce (optional alternative to buffalo)
-
2 tablespoons chopped fresh parsley or sliced green onions for garnish (optional)
Directions
- Preheat your air fryer to 400°F for about 3 to 5 minutes and make sure the basket is clean and dry. Check your wings are already split into drumettes and flats and tips removed, about 2 to 3 pounds total.
- Pat the wings very dry with paper towels, dont skip this, its the single biggest trick for crisp skin. If you have time let them sit uncovered in the fridge for 30 to 60 minutes to dry out even more.
- In a large bowl mix 1 1/2 tablespoons aluminum free baking powder, 1 tablespoon cornstarch (optional for extra crisp), 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked or sweet paprika, and 1/4 to 1/2 teaspoon cayenne if you want heat.
- Toss the dry wings in that powder-spice mix until evenly coated, use your hands so the coating sticks good. Shake off any big clumps.
- Arrange wings in a single layer in the air fryer basket with space between each piece, dont overcrowd; cook in batches if needed. Preheating the basket helps crisping.
- Air fry at 400°F for 25 to 30 minutes, flipping or shaking the basket every 8 to 10 minutes so they brown evenly. Keep an eye near the end, all air fryers cook a little different.
- Wings are done when the skin is deeply golden and crisp and internal temp reaches 165°F, though most folks like to see 175 to 185°F for rendered fat and extra chew. Let them rest 3 to 5 minutes out of the basket to firm up.
- If saucing, melt 2 tablespoons unsalted butter and stir into 1/2 cup buffalo sauce until smooth, or use 1/4 cup BBQ sauce instead if you prefer. Toss the hot wings in the sauce just before serving so they stay crispy but sauced.
- Garnish with 2 tablespoons chopped fresh parsley or sliced green onions if you like, serve immediately while hot and crunchy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 283g
- Total number of serves: 4
- Calories: 650kcal
- Fat: 50g
- Saturated Fat: 15g
- Trans Fat: 0.3g
- Polyunsaturated: 8g
- Monounsaturated: 20g
- Cholesterol: 200mg
- Sodium: 1000mg
- Potassium: 350mg
- Carbohydrates: 6g
- Fiber: 0.5g
- Sugar: 4g
- Protein: 45g
- Vitamin A: 800IU
- Vitamin C: 2mg
- Calcium: 40mg
- Iron: 2.5mg