Kitchen notes · a little help before you start
Air Fryer Chicken Wings (Super Crispy)
Crisp skin and tender chicken give these wings their appeal with only a light coating of seasoning. Olive oil and baking powder help the surface take on its crunch, leaving the savory chicken flavor clear in every bite.
- Prep
- 5 min
- Cook
- 35 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 5 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Air fryer
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Dry thoroughly
Pat the wings very dry before tossing them with the coating so the skin can become crisp.
2. Keep one layer
Arrange the wings in a single layer with limited touching, using batches when the basket cannot hold them all.
3. Raise heat after turning
Flip after the first stage, then increase the air fryer to 400 degrees to finish crisping the wings.
Get to know the ingredients
Wings
Use flats and drumettes, either fresh or thawed from frozen, before drying and seasoning them.
Baking powder
Toss baking powder through the wings with oil, salt and pepper before arranging them in the basket.
Olive oil
Mix the olive oil over the dry wings with the other coating ingredients so they are evenly tossed.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Air Fryer Chicken Wings (Super Crispy)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish until crisp
Continue at the higher temperature until the wings are done and crisp, checking during the final cooking stage.
A little more help as you go
Start at low heat
The wings begin with fifteen minutes at 250 degrees before the hotter finishing stage in the air fryer.
Use separate batches
If the wings do not fit in one layer, cook separate batches so the pieces are not crowded together.
A few questions you might have
Can I use frozen wings?
The ingredients allow wings thawed from frozen; dry the thawed wings thoroughly before tossing with the coating.
Why dry the wings first?
The directions emphasize very dry wings because removing surface moisture helps them become crisp during air frying.
What temperature do they start at?
Air fry for fifteen minutes at 250 degrees first, then flip and raise the temperature to 400 degrees.
Do the wings need turning?
Yes. Flip after the first fifteen minutes before increasing the heat for the final crisping stage.
Can I stack the wings?
Keep them in a single layer without much touching, cooking in batches when they do not all fit.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.