Best Damn Air Fryer Chicken Wings (Crispy and Juicy)

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.

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.

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.

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.

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.