Crispy Air Fryer Chicken Wings
If you're looking for the best crispy air fryer chicken wing recipe ever, you've found it! These wings are crunchy, juicy, and full of flavor. You're going to eat them all in one sitting!
Servings: 2 servings
Ingredients
- 1 lb chicken wings* $3.25
- 1 tsp coarse salt** $0.06
- 1 tsp baking powder*** $0.04
- 1 tsp cornstarch $0.01
- 1/2 tsp garlic powder $0.05
- 1/2 tsp smoked paprika $0.05
- 1/4 tsp onion powder $0.03
- 1/8 tsp black pepper $0.02
- 1/8 tsp cooking oil for greasing $0.01
Instructions
- Pat the chicken wings dry with a paper towel. Make sure to get as much moisture off the skin as possible.
- Mix 1 teaspoon of salt with 1 teaspoon of baking powder per pound of chicken. Toss the dried chicken wings in this mixture until evenly coated. Place the wings on a rack set over a sheet pan and refrigerate for at least an hour.
- Remove the wings from the fridge and pat them dry a second time. Mix the cornstarch, garlic powder, smoked paprika, onion powder, and black pepper called for in the recipe for every pound of chicken. Toss the wings in this mixture until thoroughly coated.
- Grease your air fryer basket and preheat it to 300°F. Arrange the wings in a single layer, making sure they do not touch. Cook for 15 minutes.
- Flip the wings over, raise the temperature of the air fryer to 450°F, and cook for 10 minutes. Use a meat thermometer to make sure the wings have an internal temperature of 165°F before serving.
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Notes
*I use bone-in wings, but you can also use boneless chicken wings. Just take two minutes off each turn in the air fryer, as boneless wings cook a little faster than bone in. They’re also made from white breast meat, which has a much lower fat content than dark wing meat. A longer cook time will leave you with dry results. Make sure the internal temperature reads 165°F on a meat thermometer before taking them out of the air fryer.
**Only use a teaspoon of salt if the salt you're using is a coarse salt, like coarse sea salt or kosher salt. If using a finer salt, like fine sea salt or table salt, use only 1/2 teaspoon per pound of chicken.
***The baking powder helps create the crispiest wings by drawing out moisture. For the best results, use aluminum-free baking powder. Baking powder with aluminum in it can leave a metallic aftertaste.
- A Note on the Seasoning Mix: I'm using a ratio, so no matter how many pounds of chicken wings you make, you will always know how much spice to use. You don’t need to rely on a recipe. Just multiply the amount of spice by the number of pounds you’re making. If you want to use your favorite spice rub instead of making your own, just use a heaping teaspoon per pound of chicken.
Nutrition
Serving: 0.5lb | Calories: 282kcal | Carbohydrates: 3g | Protein: 23g | Fat: 20g | Sodium: 1465mg | Fiber: 0.3g