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