About this recipe
Wings without a deep fryer. The air fryer renders the skin crisp while the meat stays juicy if you give them a flip halfway.
Two pounds of wings feeds four as a main with a side salad, or more people as a shareable plate.
Pat the wings very dry. Moisture is the enemy of crisp skin.
SEASON
Step 1
Pat wings very dry. Toss with oil, baking powder if using, salt, pepper, garlic powder, and paprika until evenly coated.
Step 2
Preheat the air fryer to 400°F for 3 minutes if your model recommends it.
AIR FRY
Step 3
Arrange wings in a single layer (cook in two batches if crowded). Air fry at 400°F for 12 minutes.
Step 4
Flip the wings. Air fry at 400°F until the skin is crisp and the thickest part near the bone reaches 165°F, 8 to 10 minutes more.
FINISH
Step 5
For buffalo: toss hot wings with melted butter and hot sauce. For dry rub: serve as seasoned. Rest 2 minutes, then serve.
Tips
Crowding steams the wings. Two crisp batches beat one soft load every time.
A light toss of sauce goes further than drowning them. Measure the hot sauce so calories stay under 500.
Swaps
Buffalo tossDry lemon-pepper seasoning
Skip butter and hot sauce; toss with 1 teaspoon lemon-pepper after cooking.
Party wingsWhole wings split at the joint
Same weight; discard wing tips or save for stock.
Equipment
Air fryer · Large mixing bowl · Tongs · Instant-read thermometer
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