Air Fryer Chicken Wings

5 from 10 votes

These delicious and crispy chicken wings are cooked to tender perfection in the air fryer and served with a homemade sriracha sauce.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: air fryer chicken wings

Servings:

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

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.