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These air fryer chicken wings are golden, crispy, and downright irresistible! Juicy on the inside and perfectly crunchy on the outside, they’re served with a spicy sriracha dipping sauce for the ultimate game day appetizer or party snack.
Crispy Air Fryer Chicken Wings Recipe
Whether I’m making a meal out of them or just serving a few as a tempting appetizer, wings make me happy! I love the crispy crunch and juicy interior of perfectly fried chicken wings, and the sauces. From homemade ranch to buffalo dip to today’s awesome sriracha option, there are many mouthwatering choices and I love ’em all.
This easy air fryer chicken wings recipe makes it simpler than ever to make authentic “fried” wings. You only need cooking spray, seasonings, and there’s hardly any cleanup.
What You’ll Need
Gather the following ingredients and start making these air fried chicken wings as soon as you can. They are sure to become a favorite!
For the Wings
- Wings: This recipe is for 2 pounds of chicken wings. I like the wings separated into flats and drums.
- Zest of one Lemon: Lime works great, too!
- Salt: One teaspoon, or to taste.
- Paprika: You can use sweet or smoked paprika, whichever you like or have on hand.
- Garlic Powder: Easy to use and provides tons of flavor!
- Baking Powder: The secret ingredient to making crispy chicken wings.
- Thyme: I use a teaspoon of dried thyme here.
- Cayenne: Just ¼ teaspoon of cayenne pepper gives a nice kick! Feel free to omit this if you want milder wings.
- Black Pepper: Freshly ground black pepper, to taste.
For the Dipping Sauce
- Sriracha: You’ll need ¼ cup of sriracha sauce for this recipe.
- Butter: 3 tablespoons butter, unsalted
- Garlic Salt: Just ¼ teaspoon of garlic salt, or to taste.
How to Cook Chicken Wings in the Air Fryer
I love cooking in my Air Fryer. It’s an easy and better way to make your favorite fried foods like chicken bites and fries, without using an obscene amount of oil or making a mess.
- Season the Chicken Wings. Using paper towels, thoroughly pat dry the chicken wings. Place the chicken wings in a bowl and add the lemon zest, salt, paprika, garlic powder, baking powder, thyme, cayenne, and black pepper; toss the wings gently to coat.
- Prep the Air Fryer. Coat the inside of the air fryer basket with cooking spray. Set the cooking temperature to 400˚F.
- Fry the Wings in Batches. Arrange the chicken wings in the air fryer basket in one single layer with spaces in between. (Don’t try to fit all the chicken wings at once; you will need to cook them in batches to avoid overcrowding.) Spray the wings with cooking oil, and bake for 8 minutes or so per side, flipping and spraying again with oil in between cooking.
- Make the Sauce. While the wings are cooking, combine the sriracha sauce, butter, and garlic salt in a saucepan over medium-low heat. Bring to a simmer, whisking continuously until the butter melts. Remove from the heat; taste for salt, adjust as needed, and serve the fried wings with the dipping sauce.
How Long Do Wings Take in the Air Fryer?
I find that it takes wings anywhere from 8 to 12 minutes per side, or 16 to 24 minutes total. That’s because chicken wings vary in size and thickness. You’ll know they’re done when the meat separates easily from the bones, the chicken is tender, and the juices run clear. Nonetheless, use an internal meat thermometer and insert it into the thickest area of the wing, being careful to avoid the bone. When wings’ internal temperature registers at 165˚F, they’re done.
Recipe Tips
- Fit More Wings: If you stand some of the wings up along the sides of the air fryer, you can fit more inside. Drums work best for this, standing straight-up on the thicker end.
- Try Baking Powder: This has long been a “secret” for making nice, crispy fried chicken! Just add about a teaspoon of baking powder to your seasoning mixture. It will help the chicken cook up extra-crispy and golden brown.
- Pat the Wings Dry: For extra crispy wings, pat them dry with paper towels before seasoning. Removing moisture helps them crisp up beautifully in the air fryer.
- Toss in Oil: Lightly toss the wings in a bit of oil before air frying. This helps the seasoning stick and encourages an even crisp without adding too much fat.
- Flip for Even Cooking: To ensure both sides get crispy, flip the wings halfway through cooking. This gives you that golden-brown goodness all around.
- Preheat the Air Fryer: Just like with your oven, preheating the air fryer for a few minutes before adding the wings can make a big difference in cooking consistency and crispiness.
- Season After Cooking: For maximum flavor, try seasoning the wings after they’re cooked. Toss them in your favorite sauces or dry rubs while they’re still hot.
Serving Suggestions
Sure, veggie sticks and bleu cheese are classic choices to serve with chicken wings, but don’t stop there! Try my crispy sweet potato wedges, air fryer potato chips, and corn dip as part of a game day spread. To serve them as a meal, go with this cheesy broccoli casserole and a fresh Mediterranean Cobb salad to round out your wing night.
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Air Fryer Chicken Wings
Ingredients
For the Wings
- 2 pounds skin-on and bone-in chicken wings, separated at the joints, wing tips discarded
- zest of 1 lemon, (lime works great, too!)
- 1 teaspoon salt, or to taste
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne, optional
- freshly ground black pepper, to taste
For the Dipping Sauce
- ¼ cup sriracha sauce, or use Frank's Hot Sauce for less heat
- 3 tablespoons butter, unsalted
- ¼ teaspoon garlic salt, or to taste
- chopped fresh parsley, for garnish
- lemon wedges, for serving
Instructions
- Prep the air fryer. Coat the inside of the air fryer with cooking spray, then set it to preheat to 400˚F.
- Prep the wings. Using paper towels, thoroughly pat dry the chicken wings. Then combine the wings in a bowl with the lemon zest, salt, paprika, garlic powder, baking powder, thyme, cayenne, and black pepper; toss to coat evenly.
- Cook. Arrange the chicken wings in the air fryer basket in a single layer with spaces in between. Don’t try to fit all the chicken wings at once; you have to cook them in batches. Spray the wings with cooking oil and cook for 8 minutes.
- Flip and continue to cook. Flip over the chicken wings, spray them with cooking oil, and continue to cook for 8 more minutes, or until golden brown and cooked through. Larger chicken wings will need more time to cook. Use an instant read thermometer for accuracy; chicken wings are done when internal temperature registers at 165˚F. DO NOT measure the temperature near a bone.
- In the meantime, prepare the sauce. Combine the sriracha sauce, butter, and garlic salt in a small saucepan; set the saucepan over medium-low heat and bring to a simmer, whisking continuously until the butter melts.
- Finish and serve. Remove from heat; taste the wings for salt and adjust accordingly. Garnish the chicken wings with parsley and serve with lemon wedges and the prepared sauce.
Equipment
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Store and Reheat Leftovers
- To refrigerate, place the wings in shallow, airtight containers and store in the fridge for 2-3 days.
- To reheat, place the wings in the air fryer and reheat at 350˚F until heated through.
More Easy Chicken Recipes to Try
- Mozzarella Chicken in Tomato Sauce
- Creamy Coconut Milk Chicken
- Crack Chicken
- Easy Chicken Tikka Masala Recipe
- Beer Battered Fried Chicken
A wonderful recipe! I did the siracha sauce mixture and had a little sour cream on the plate too. It was very enjoyable.