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These easy Air Fryer Chicken Wings rival your favorite sports bar! Crispy on the outside and juicy inside, these wings are quick, easy, and perfect for customizing with your favorite sauces and seasonings. Best game day snack ever!
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Why You’ll Love This Crispy Air Fryer Chicken Wings Recipe
- Crispy Outside, Juicy Inside. Like my Air Fryer Whole Chicken, Air Fryer Chicken Legs, and Air Fryer Chicken Thighs, the air fryer gives these wings a fabulously crispy skin and tender meat.
- So Easy. Seriously, what did we do before the air fryer?! These wings might just be the best of all of my air fryer recipes because they make it so easy to achieve restaurant-style wings at home without any of the fuss.
- Deep Fried Taste, without the Oil. The air fryer is fantastic at creating lighter takes on foods that are typically deep-fried: Air Fryer French Fries, Air Fryer Egg Rolls, Air Fryer Mozzarella Sticks, and Air Fryer Pickles are just a few! You don’t need any oil for these wings, so they’re lower calorie and much easier to clean up than traditional wings.
- Sauce is Boss. This method is perfect for any of your favorite sauces. Spicy Buffalo is the reigning favorite around here (as indicated by the cult following of this Slow Cooker Buffalo Chicken and the Buffalo Chicken Burgers in my cookbook). You also can take things in an Asian direction with Korean Air Fryer Chicken Wings.
How to Make Air Fryer Chicken Wings
The Ingredients
- Chicken Wings. This recipe calls for 1 ½ pounds of fresh chicken wings, which is the max amount that I can comfortably fit in a single layer in my Ninja air fryer. If you are cooking more, you’ll need to air fry them in batches.
- Hot Sauce. Frank’s RedHot Original is my go-to, though you can use a similar mildish hot sauce you prefer (something like Tabasco would be too spicy).
- Garlic. Minced garlic gives the sauce extra zip that’s a step above garlic powder. It’s worth it for these air fried chicken wings.
- Vinegar. A small splash helps cut the richness of the wings and balance the sauce.
- Butter. What makes the wings finger-lickin’ delish.
- The Fixings. Blue cheese sauce (the Greek-yogurt based one in my cookbook is perfection), Greek Yogurt Ranch Dip, and celery (or carrots) sticks bring the bar experience home to you. Ranch dressing is a favorite of readers too.
Ingredient Note
- This recipe is for air fried split chicken wings, meaning that the flat side of the wing has been cut away from the “drumette.” I also like to remove the tip, though you can leave it if you like. This is easy to do at home. See tips below.
- You also can use this recipe to make whole chicken wings in the air fryer: place the wings in a single layer (you’ll be able to fit about 3 whole wings at a time). Air fry at 250°F for 15 minutes, then increase the heat to high and air fry at 400°F for 15 minutes more. Turn the wings over halfway through each cooking time.
The Directions
- Split the Wings. Cut away the wing tips and split the “drumette” side of each of the “wingettes” from the flat side. Pat dry with paper towels.
- Air Fry at 360°F for 24 minutes. This renders the fat so they don’t get soggy. Flip halfway through.
- Turn Up the Heat. Flip the wings again, and increase the temperate to 390°F. The skin will get nice and crispy.
- Make the Sauce. We use Buffalo, but use any kind you like.
- Toss. Combine the crispy chicken wings and sauce. ENJOY!
Recipe Variations
- Honey Garlic Air Fryer Chicken Wings. Use the sauce from my Honey Garlic Chicken Wings.
- Lemon Pepper Air Fryer Chicken Wings. Use the sauce from my Lemon Pepper Wings.
- BBQ Air Fryer Wings. Toss the wings in Homemade Barbecue Sauce.
- Extra Spicy Chicken Wings. Add a few pinches of cayenne pepper to your Buffalo sauce.
- Boneless Air Fryer Chicken Wings. I haven’t experimented with boneless wings, but I suspect they will cook more quickly. For another great boneless chicken recipe, check out my Air Fryer Chicken Tenders.
What to Serve With Air Fryer Chicken Wings
- Baked French Fries. Because Buffalo wings and fries are a match made in comfort food heaven. You can plan these recipes so that both are ready at the same time.
- Sweet Potato Fries. Another tasty option in the fry department.
- Air Fryer Broccoli. This quick-cooking air fryer side can be ready shortly after you finish up the wings. Or try oven Roasted Broccoli.
- Dipping Sauces. Dunk your chicken wings with blue cheese dressing, Homemade Caesar Dressing, or Greek Yogurt Ranch Dip.
Storage Tips
- To Store. Refrigerate chicken wing leftovers in an airtight container for up to 3 days.
- To Reheat Chicken Wings in the Air Fryer. Let the wings come to room temperature. Mist with water to help make them juicy, then reheat in the oven or air fryer at 350 degrees F for 10 to 12 minutes, or the air fryer at 350 degrees F for 6 minutes, turning once halfway through.
- Knife Block Set. Ergonomic and with a broader blade curve for easy rocking cutting, this knife set is worth every penny!
- Kitchen Tongs. These 16-inch tongs easily reach deep into the air fryer’s basket.
- Glass Mixing Bowls. With 10 different stackable sizes and easy to wash, they’re ideal for tossing or dipping air fryer chicken wings recipe in any type of sauce.
Recipe Tips and Tricks
- Air Fry at 2 Temperatures. Start at a low temperature to render the fat, then increase the air fryer to a higher temperature to crisp the skin.
- Don’t Overcrowd the Air Fryer. If your wings aren’t crispy, you likely cooked too many at once (or didn’t turn up the temperature enough at the end).
- Skip the Baking Soda. Toss your wings with baking soda or flour isn’t necessary for crispy results, and you’ll save yourself hassle.
- To Use Frozen Wings in the Air Fryer. Increase the cook time by 5 additional minutes at 360 degrees F (29 minutes total at this temperature). The wings may stick together at first. Simply shake the basket after a few minutes to separate them, then use tongs to arrange them so they are not touching.
Air Fryer Chicken Wings Video
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PrintAir Fryer Chicken Wings
4.83 from 113 votes
Here's how to make the BEST air fryer chicken wings! Crispy skin, juicy meat, quick and easy—the perfect game day snack!
Prep: 5 minutes mins
Cook: 30 minutes mins
Total: 35 minutes mins
Servings: 10 wings (flats and drumettes)
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PrintIngredients
FOR THE WINGS:
- 1 1/2 pounds chicken wings
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1/4 cup hot sauce Frank’s RedHot is what I use
- 1 tablespoon minced garlic
- 1/2 tablespoon white vinegar
- Nonstick cooking spray
TO SERVE:
- Blue cheese sauce The Well Plated Cookbook, page 212 or blue cheese dressing of choice
- Celery sticks
- Chopped fresh chives optional for color
Instructions
Coat the basket of a 3 quart or larger air fryer with nonstick spray.
Trim off the wing tips (you should be able to feel the joint soft spot). It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Discard. Next, split the drumette side of each wing from the flat side at the joint: slice down through the skin feeling for the “soft spot” and wiggle your knife as needed.
Pat the wings very dry. Sprinkle all over with salt.
Place the wings in the air fryer in a single layer, making sure they do not touch (if needed, stand up the drumettes along the side). Set the air fryer to 360 degrees F. Cook the wings for 12 minutes, then remove the basket and with tongs, flip the wings over. Return to the air fryer at 360 degrees for 12 additional minutes.
Slide out the basket, flip the wings once more, then return them to the air fryer. Increase the air fryer temperature to 390 degrees F. Cook the wings for 6 minutes, flipping once more halfway through. The skin should look nice and crisp (if your wings are on the larger side, they may need a few more minutes).
While the wings finish up, melt the butter in a large microwave safe bowl in the microwave or a saucepan on the stove. Stir in the hot sauce, garlic, and vinegar until smooth.
Transfer the wings to the bowl with the hot sauce mixture. Toss to throughly coat the wings. Transfer the wings to a serving plate. Sprinkle with chives as desired. Enjoy warm with blue cheese sauce and celery.
Video
Notes
- TO MAKE IN THE OVEN: Place a broiler rack 4 to 6 inches from the broiler. Preheat to high. Line a rimmed baking sheet with foil and place an oven safe baking rack on top. Arrange the wings on the rack in a single layer so they do not touch. Broil for 20 to 25 minutes, until the wings are browned and crisp, flipping once halfway through.
- TO STORE. Refrigerate leftover chicken wings for up to 3 days.
- TO REHEAT. Let the wings come to room temperature. Mist with water to help make them juicy, then reheat in the oven at 350 degrees F for 10 to 12 minutes, or the air fryer at 350 degrees F for 6 minutes, turning once halfway through.
Nutrition
Serving: 1gCalories: 104kcalCarbohydrates: 1gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 134IUVitamin C: 5mgCalcium: 7mgIron: 1mg
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Erin Clarke
Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!
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100 Comments
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I make this recipe often. Delicious, and so simple. Sometimes I add other seasonings, like pepper, garlic, onion, and a pinch of Cajun seasoning.
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So tasty! Thank you Janelle!
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Simple crowd pleaser. I’m not a fan of wings but this recipe is so simple and my nephew is obsessed. I make these every time we get together!
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Yay! Thank you Katy!
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I made a different sauce to coat wings in but the wings were perfectly cooked. I love the simplicity of this recipe. So good!
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I’m new to the air fryer trend and these were fantastic! Easy and tasted great – way better than oven baked. I did have to decrease the time, though. The wings I got were on the smaller side and 30 minutes was too long.
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So happy to hear it Penelope!!
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First time for me making wings. This recipe created excellent wings. I am not a spicy Buffalo wing person, so I may used half the hot sauce and added a little Sticky Fingers bourbon sauce (no corn syrup). I was amazed at the flavors. I look forward to cooking another of your recipes, and would definitely serve your wings to friends and family.
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Yay! Thank you!
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FANTASTIC!
Wings were crispy and cooked to perfection. The flavor was perfect – the teaspoon of kosher salt (I used coarse ground) was exactly the right thing.
The sauce was tart with a little kick; not overpowering.
This will be put into the regular meal rotation at our house for picky wings fans!Reply
Great to hear, thank you Kim!
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Just made wings per this recipe and they were just as good if not better than what you get out! ( and YES CRISPY!)
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Yay! Thank you Rob!
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tasty and easy to make. still turned out great when i used frozen wings. if you’re busy or a little low on energy like me it’s a great recipe :)
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Great to hear! Thank you!
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These were WAY overcooked. Had to toss out wings and waste money.
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I’m sorry to hear that you had trouble with the recipe, Andrew. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
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Best wing sauce ever! I had to air fry another round but so good!
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So happy to hear you enjoyed it, thank you Carolyn!
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These were just perfect! I found that they were ready after the two rounds of 12 minutes each and did not need to do the final 6 min. Came out perfectly juicy AND crispy!
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Thanks for the feedback Anna!
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I made these for the 1st time yesterday. I was hesitant, because they are cooked in the air fryer without the sauce (I prefer my wings saucy). They were remarkable! I will never make wings any other way! The crispiness is restaurant-quality, & tossing them in the sauce afterwards worked well! I’m sharing your recipe on Facebook, so others can enjoy it. Thank you!
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Yay! Thank you so much Courtney!
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