I LOVE chicken wings, and I never expected my air fryer to make them THIS awesome. A simple herb rub and high heat give you wings that are crispy and juicy, with golden skin and tender meat inside. They’re ready in about 30 minutes.
More Chicken Wing Favorites
Keys to Crispy Air Fryer Wings
- Start with thawed wings. Frozen wings release extra moisture as they cook. Thaw them in the fridge overnight before getting started.
- Pat them really dry. Use paper towels to dry both sides before adding the oil and seasoning. Less moisture means better browning and crispier skin.
- Give them room. Arrange the wings in one layer with a little space around each piece so the hot air can circulate. Cook in batches if needed.
How to Make Air Fryer Chicken Wings
This recipe uses a simple dry rub, a little oil, and a hot air fryer. Here’s how it all comes together.
Step 1: Cut the Wings (If Needed)
This recipe uses drumettes and flats. A lot of stores sell wings already cut, but whole wings work fine too, and they’re often cheaper per pound.
To cut them, use a sharp knife or kitchen shears and cut right through the joint between the drumette and the flat. Then cut the tip off the flat at the next joint.
Toss the tips, or save them in the freezer for chicken stock.
Step 2: Pat Them Dry
Lay the wings out on paper towels and pat both sides as dry as you can.
✦ This is the most important step in the whole recipe. If there’s any moisture left on the skin, the wings steam instead of crisp.
Step 3: Oil and Season
Mix the kosher salt, thyme, rosemary, oregano, ground mustard, onion powder, garlic powder, black pepper, and paprika in a small bowl.
It’s a savory herb rub that brings out the natural flavor of the chicken, and you probably have everything in your pantry already.
Add the wings to a large bowl and toss them with the oil until they’re all lightly coated. The oil helps the skin brown and gives the seasoning something to stick to.
Then add the rub and toss again until every wing is evenly covered.
That’s it! See? Told ya this was easy!
Step 4: Preheat and Arrange in One Layer
Preheat the air fryer to 390°F for about 5 minutes. Starting hot helps the skin start crisping right away.
Arrange the wings in a single layer in the basket or on the tray. It’s fine if they fit snugly, since they shrink a little as they cook. Just don’t stack them.
If you have an oven-style air fryer with racks, swap the trays halfway through so both levels cook evenly.
Step 5: Air Fry and Shake
Air fry at 390°F for 20 to 24 minutes. Shake the basket or turn the wings 2 to 3 times during cooking so every side gets direct heat and crisps evenly.
Wing size makes the biggest difference in timing — Smaller party wings usually finish closer to 20 minutes, while big, meaty wings may need the full 24 or a couple of minutes more. A packed basket also cooks a little slower than one with room to spare, so go by the color and the thermometer, not just the timer.
✦ Cook in batches for a crowd. Keep finished wings on a sheet pan in a 200°F oven while the next batch cooks. Once they’re all done, put everything back in the air fryer for 2 to 3 minutes to re-crisp.
Step 6: Check the Temp and Toss in the Drippings
The wings are done when the skin is deep golden and crackly and the meat on the drumettes starts pulling back from the bone.
Check with an instant-read thermometer in the thickest part. They’re safe at 165°F, but I like pulling them closer to 195 to 200°F.
COOKING TIP
Why I cook wings to 195°F
For chicken wings, I like to shoot for about 195°F internal. They’re safe to eat at 165°F, but that extra cooking helps soften the connective tissue and render more fat. That means tender meat that comes away from the bones easily, with fewer chewy bits.
You may also notice the temperature starts climbing more slowly near the end, even while the skin keeps crisping. Evaporating moisture can help explain that slowdown. If they’re around 195°F and the skin needs another minute or two, give them a little more time. Just keep an eye on them—they can still dry out if left in too long.
When they’re done, move the wings to a large bowl and toss them with the drippings from the bottom of the basket. It’s a quick step that adds a little extra flavor and juiciness.
Want Them Sauced?
These wings are great on their own, but they also make an easy base for your favorite wing sauce.
Sauce them after air frying. Sauce on raw wings drips into the basket and burns, and the skin never gets crispy.
Once the wings are done, toss them in a large bowl with about ¼ cup of sauce, then add more to taste. Buffalo, BBQ, and honey garlic all work. Warm the sauce first so it coats evenly, and serve right away, since the skin softens the longer the wings sit in sauce.
Set thicker sauces in the air fryer. For sticky sauces like BBQ or honey garlic, put the sauced wings back in the basket for 1 to 2 minutes at 390°F so the sauce turns into a glaze. Keep an eye on them, since sugary sauces burn fast.
Want grilled instead? Get the same crispy skin with a smoky, saucy finish.
Make It Your Own
This rub is savory, not spicy, so it’s easy to adjust:
- Add some heat: Mix ¼ tsp cayenne pepper or ½ to 1 tsp crushed red pepper flakes into the rub.
- Make them sweet and sticky: Toss the finished wings in honey garlic or BBQ sauce, then set the glaze in the air fryer for a minute or two.
Dips and Sides for Wings
Ranch is my favorite for dipping, and a little coarse black pepper stirred in makes it even better. Blue cheese, BBQ sauce, or hot sauce all work too, along with some celery and carrot sticks.
To make it a meal, fries and coleslaw are the classic pairing, and mac and cheese goes with wings so well.
Great with Wings:
Storing and Reheating Leftover Wings
Fridge: Let the wings cool, then store them in an airtight container in the refrigerator for up to 3 days.
Freezer: Freeze cooked wings in a freezer bag for up to 3 months. Thaw them in the fridge overnight before reheating.
Reheating: The air fryer is the best way to bring back the crispy skin. Reheat at 380°F for 5 to 8 minutes, until hot all the way through. The microwave works in a pinch, but the skin turns soft.
FAQs
Why aren’t my air fryer wings crispy?
It’s almost always moisture or crowding. If the wings aren’t patted dry, or they’re still partly frozen, they steam instead of crisp. Crowded or stacked wings do the same thing where they touch. Dry them well, keep them in a single layer with a little space around each one, and shake the basket 2 to 3 times while they cook.
Can I air fry chicken wings from frozen?
I don’t recommend it for this recipe. Frozen wings release water as they cook, so the skin won’t crisp, and the rub won’t stick to icy wings. If you’re short on time, thaw them quickly in cold water. Seal the wings in a zip-top bag, submerge it in cold water, and change the water every 30 minutes. A 2 lb batch usually thaws in 1 to 2 hours. Then pat them dry and season as usual.
Do I need baking powder to get crispy wings?
Nope. Dry skin, a light coat of oil, high heat, and room in the basket are all it takes. If you want to try it for a little extra crunch, mix 1 tsp of aluminum-free baking powder into the rub. Use aluminum-free so the wings don’t pick up a bitter, metallic taste.
Why is my air fryer smoking when I cook wings?
Wings release a lot of fat, and it can start to smoke when it collects in the bottom of a 390°F air fryer. It’s more likely if there’s grease left over from a previous batch. Start with a clean basket, and pour off the drippings between batches into the bowl you’ll toss the wings in. That way you keep the flavor and cut down on the smoke.
More Air Fryer Chicken Recipes
- Air Fryer Chicken Legs
- Air Fryer Blackened Drumsticks
- Air Fryer Chicken Tenders
- Air Fryer Chicken Thighs
- Air Fryer Honey Chipotle Chicken Tenders
Best Damn Air Fryer Chicken Wings
- Total Time: 27 minutes
- Yield: 18 wings
Description
Crispy, golden chicken wings made with a simple herb rub of thyme, rosemary, oregano, and paprika. A quick toss in the pan drippings at the end keeps them juicy, and you probably have everything on hand already.
Ingredients
- 2 lb chicken wings, fresh or thawed, flats and drumettes (about 15–18 pieces)
- 2 tsp vegetable oil
- 2 tsp kosher salt
- 2 tsp dried rosemary
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground mustard
- 1 tsp black pepper
- 1 tsp paprika
Instructions
- Mix the rub: Stir together the kosher salt, thyme, rosemary, oregano, ground mustard, onion powder, garlic powder, black pepper, and paprika in a small bowl. Set aside.
- Dry the wings: Pat the wings as dry as possible with paper towels on both sides.
- Oil and season: Add the wings to a large bowl or zip-top bag and toss with the oil until lightly coated. Add the rub and toss again until every wing is evenly covered.
- Preheat: Preheat the air fryer to 390°F for 5 minutes.
- Arrange the wings: Place the wings in the basket or on the tray in a single layer, without stacking. Cook in batches if needed.
- Air fry: Air fry at 390°F for 20 to 24 minutes, shaking the basket or turning the wings 2 to 3 times for even crisping.
- Check for doneness: The wings are done when the skin is deep golden and crispy and the internal temperature reads at least 165°, but for the most tender meat, aim for 195 to 200°F.
- Toss and serve: Move the wings to a large bowl and toss with the drippings from the bottom of the air fryer basket or drip tray. Serve right away.
Notes
- Dry them well: Moisture on the skin is the main reason wings don’t crisp. Pat them as dry as you can before oiling.
- One layer only: Crowded or stacked wings steam. Cook in batches, and keep finished wings in a 200°F oven, then re-crisp everything in the air fryer for 2 to 3 minutes.
- Use thawed wings: For frozen wings, thaw them overnight in the fridge, or seal them in a bag and submerge in cold water for 1 to 2 hours, changing the water every 30 minutes.
- Doneness: Wings are safe at 165°F, but 195 to 200°F gives you more tender meat. Bigger wings may need a few extra minutes.
- Add heat: Mix ¼ tsp cayenne or ½ to 1 tsp crushed red pepper flakes into the rub.
- No ground mustard? Leave it out. Don’t swap in prepared yellow mustard, since the wet mustard keeps the wings from crisping.
- Sauce after cooking: Toss the finished wings in your favorite sauce right before serving so the skin stays crispy.
- Storage and reheating: Refrigerate in an airtight container up to 3 days, or freeze up to 3 months. Reheat in the air fryer at 380°F for 5 to 8 minutes.
- Prep Time: 5 min
- Cook Time: 22min
- Category: Appetizer
- Method: Air Fryer
- Cuisine: American
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TODD LOGAN says
This is the 3rd reciepe from your site I have made! The previous 2 were the InstaPot Best Damn Intapot pulled pork, and the Best damn pork tenderlion both were really good. The dry rub for the AirFryer chicken wings didin’t disappoint either! The things i really enjoy with your reciepes are flavors that these simple reciepes pacn thighsk! Who knew you could get such incredible taste with so few ingredients. Made the wings last night, and will be using the same rub with boneless – skinless thighs.
Thanks for sharing these wonderful recipes.
Indiya says
I made these for a small gathering last weekend and they were delicious! I had a total of 24 wings so I added 50% more of each seasoning plus a bit more oil and used the bag method to toss them. I cooked in two batches because of my air fryer’s capacity and they turned out great. Everyone said the flavor reminded them of Mardi Gras wings from Publix and I agree. Thanks for the recipe and I will definitely be making it again 🙂
Bill says
Great recipe, easy to make, no big mess to clean up. highly recommend.
Dawn says
This was my first time trying an air fryer and your recipe and I have to say I love them both ???? I’m so glad I signed up for your emails and I can’t wait to learn more from you. Thank you so much ????
RecipeTeacher says
Yay!! I’m so glad you liked them, Dawn!
Deb says
Doht marinate for 1hr – overnight as in making best damn drumsticks? Also, why do we cook wings at higher temp and longer time than larger drumsticks? Just wondering. Thanks! I am making wings today.. my drumsticks came out delicious! Thank You!!
RecipeTeacher says
No need to marinade the wings, Deb. Season and air fry.
William R Wajert says
FYI. I got lazy awhile back and decided to bake whole wings. after baking the sections of the wings just fell apart, so no more cutting wings for me
Marie says
My son is a picky eater, but he LOVES this recipe and the best damn air fryer pork chops. Thanks!!
Ellen A Clark says
Tried these wings tonight. Delicious!!!!! I tweaked the recipe by adding about a quarter teaspoon of red pepper flakes for just a little heat and used smoky paprika.
this is now one of our favorite suppers! So glad I found this recipe and tried it.
RecipeTeacher says
Thanks so much for the feedback, Ellen! I’m a big fan of smoked paprika. Great addition!
kamoon says
Haven’t tried this yet. I have a toaster oven style air fryer…would you suggest any modifications using this type? Thanks! Love your recipes ♥
RecipeTeacher says
Hi Kamoon… so the toaster oven style air fryers are basically “tray” style air fryers and should be the same for everything. Some of the smaller ones can run a little hot so if its smaller, just keep an eye on the wings for doneness. Otherwise, all should be good. Let me know how they turn out!
Jackie Taylor says
Hi! I’ve tried almost every recipe you have and the they’re ALL great. On this one I have a question – I’m not a big wing or drumette fan – do I need to make any adjustments if I go with tenders cut into similar sized pieces?
RecipeTeacher says
Hey Jackie! Thanks so much for your kind words as always. So a couple of things… I actually am working on a version of this for boneless, skinless breast tenders. Here’s the thing, as currently written you could use the same amount of ingredients, but you won’t quite get the same crisp or tenderness. The skin of the wings gives us the crispiness. Also, chicken breast is much leaner so the cooking time will be less. I’ll have the whole recipe out soon after I do several more test batches. Gotta make sure it lives up to the same excellent standards as the rest of the recipes. 🙂
Thank you again, from the bottom of my heart for all your kind words. It means a lot!