Extra Crispy Air Fryer Chicken Wings

Name: Extra Crispy Air Fryer Chicken Wings
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Yield: 4 servings
Ingredients: 2 lbs (about 900 g) chicken wings, split into flats and drumettes, tips removed; 2 tsp aluminum-free baking powder (about 1 tsp per pound); 1 Tbsp olive oil or neutral oil; 1 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 1 tsp paprika; 1/2 tsp garlic powder; 1/2 tsp onion powder; Cooking spray, for the basket

Updated 2026-07-06 · By The Crisp & Simmer Kitchen

Extra crispy air fryer chicken wings with shatter-crisp skin and juicy meat. A baking powder trick and two-stage heat get them golden in about 25 minutes.

↓ Jump to Recipe A pile of deeply golden, crispy air fryer chicken wings glistening on a cream plate with a small bowl of dip and celery sticks alongside

A pile of deeply golden, crispy air fryer chicken wings glistening on a cream plate with a small bowl of dip and celery sticks alongside

Crispy skin, juicy meat, and no vat of hot oil to babysit. These air fryer chicken wings hit that shatter-crisp bite you usually only get from a deep fryer, and they do it in about 25 minutes.

The move that makes them crackle is a light toss of baking powder. It reworks the skin’s surface so the fat renders clean and browns evenly.

Most of it is hands-off: season, load the basket, and flip once while the air fryer does the work.

Why This Recipe Works

Baking powder crisps the skin. It raises the surface pH and pulls moisture up to evaporate, so the skin dries out and browns into a thin, crackly shell instead of steaming.
Two-stage heat renders then crisps. Starting at 380°F gently melts the fat under the skin, then bumping to 400°F drives off the last moisture and locks in the crunch without scorching.
A single layer beats the steam. Space between wings lets hot air hit every side, so the Maillard browning happens all over instead of only on top.

Ingredient Notes

A short, honest list does the heavy lifting here. A few notes before you shop.

Chicken wings: Buy them pre-split into flats and drumettes if you can, or split whole wings yourself and save the tips for stock. Thaw frozen wings fully so seasoning sticks.
Baking powder, not baking soda: They are not interchangeable. Baking soda in this amount leaves a soapy, metallic taste. Use aluminum-free baking powder to avoid any bitter note.
Paprika, garlic, and onion powder: This is the plain-crispy base. Smoked paprika swaps in nicely, and you can add cayenne for heat.
Oil: Just a tablespoon helps the seasoning adhere and speeds browning. Olive oil or any neutral oil works.

How to Make Air Fryer Chicken Wings

The short version — full amounts and times are in the recipe card below.

Step 1: Dry and season the wings. Pat them bone-dry, then toss with the baking powder, salt, and spices before adding the oil so the coating grips every surface.

Raw chicken wings tossed with baking powder and spices in a bowl on a warm-toned countertop

Step 2: Air fry at 380°F, then flip. Lay the wings skin-side down in a single layer and cook 12 minutes at 380°F to render the fat, then flip each one.

Partially cooked chicken wings turning golden in the air fryer basket mid-cook

Step 3: Crank to 400°F and finish. Cook 10 to 12 more minutes at 400°F until deep golden, checking that the thickest wing reaches 165°F/74°C.

Finished deeply golden crispy chicken wings piled on a cream plate

Cook Time by Wing Size

Wing sizes vary a lot by brand and butcher, so use this as a starting point and let the thermometer make the final call.

Wing size	Total time at 380°F then 400°F	Doneness cue
Small (party wings)	20-22 min	Skin crisp, deep gold
Medium (most packs)	22-24 min	Skin blistered, edges dark gold
Large / jumbo	24-26 min	Skin very crisp, juices run clear

Pro Tips

Dry them like you mean it. Blot every wing on all sides; even 30 seconds of extra patting is the difference between crisp and chewy.
Do not crowd the basket. Leave gaps between wings and cook in batches; a packed basket steams instead of crisps.
Toss sauce on after cooking. Sauce the wings once they come out, not before, so the skin crisps first and the coating clings.
Aim past the minimum. 165°F/74°C is safe, but pulling wings at 175-185°F renders more fat and gives the juiciest, crispiest result.

Variations

Once you have the crisp base down, the flavor is easy to change. Try one of these.

Buffalo: Toss finished wings in a warm mix of hot sauce and melted butter, then serve with blue cheese.
Garlic parmesan: Toss hot wings with melted butter, grated parmesan, minced garlic, and parsley.
Honey barbecue: Brush with your favorite barbecue sauce thinned with a little honey right after cooking.
Lemon pepper: Toss with melted butter and a generous shake of lemon pepper seasoning.

Storage & Reheating

Store cooled wings in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 375°F for 4 to 6 minutes until hot and crisp again, checking that they reach 165°F/74°C.

To freeze, spread cooked wings on a tray to firm up, then bag for up to 3 months. Reheat straight from frozen at 375°F for 8 to 10 minutes, again to 165°F/74°C internal.

FAQ

A few questions come up every time we make these.

Do I need baking powder for crispy wings?

No, but it makes a real difference. Baking powder dries and raises the pH of the skin so it browns into a crackly shell. Skip it and the wings still cook, just with softer skin.

Why are my air fryer wings not crispy?

Usually the wings went in wet or the basket was crowded. Pat them fully dry and leave space between each one so hot air can reach all sides.

Can I cook frozen wings in the air fryer?

Thaw them first for the crispiest result. Frozen wings shed water that steams the skin, and seasoning and baking powder cannot grip a frosty surface.

What temperature should chicken wings be?

Poultry is safe at an internal temperature of 165°F/74°C. For wings specifically, pulling them a bit higher, around 175-185°F, renders more fat for better texture.

What to Serve With

These wings are built for a spread. Round them out with more finger food from the air fryer collection, or pull sides and comforting mains from our casserole and soups pages. If you want a second easy protein for the table, our crispy air fryer chicken breast slices up great alongside a pile of wings.