This recipe for air fryer chicken wings will help you (finally) make the crispiest, juiciest wings ever; all with no big jug of oil to lug home, no hot pot to babysit—in fact, no fuss at all. Just succulent chicken wings that prove deep-frying isn’t the only way to achieve deliciously crunchy results.
How does it work? When you air-fry, hot air circulates the entire wing, creating a uniformly crackly exterior while keeping the meat juicy—all without a greasy finish. Preheating the air fryer ensures the wings enter a hot environment, producing a positively shattering crust. Coating the wings in a baking powder and cornstarch mixture further optimizes crispiness, as the alkalinity of these ingredients encourages moisture absorption.
If you’re starting with whole wings, separate the drumette from the flat (also called the wingette) with a sharp knife right through the joint. Remove the wing tips and discard (or save for stock) since they have virtually no meat and are likely to burn. Likewise, smaller pieces will be done before larger ones; pull them early so they stay juicy. You’ll toss the wings in a dry rub and a buffalo-style wing sauce before cooking them to reinforce that coating, but that doesn’t mean you should skimp on a dipping sauce. Serve the cooked wings with ranch dressing, blue cheese dressing, Parmesan-laced Caesar dressing, BBQ sauce, or more buffalo sauce. Pair with more of our best Super Bowl appetizers for a full game-day spread.
Don’t have an air fryer, but still in the mood for wings? Check out these easy recipes for baked chicken wings with two sauces, fried chicken wings, pastrami-spiced wings, lemon-pepper wings (or chicken halves), grilled wings, or consider a buffalo chicken dip instead—and then peruse our guide to finding the best air fryer for you.