Crispy Chicken Wings in the Airfryer

Using an airfryer reduces oil usage while still making it possible to achieve chicken wings that are crispy on the outside and juicy on the inside. For those who want to avoid frying odors and heavy oil usage at home, the airfryer is a great solution. The goal of this recipe is to create restaurant-style crispy wings with simple ingredients and minimal effort.
Our main steps include: drying the skin thoroughly, choosing the right spices and using baking powder or cornstarch, and cooking at the proper temperature and time. Preparation is quick, and cooking depends on your airfryer model, but the final result often exceeds expectations.

Airfryer Chicken Wings Ingredients and Recipe

Ingredients (serves 2): 8–12 chicken wings, 1 tablespoon cornstarch or 1 teaspoon baking powder, 1 teaspoon salt, half a teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 tablespoon olive oil or a very light oil, and optionally 1 teaspoon onion powder for extra flavor.

Preparation: Pat the wings completely dry using paper towels. Dry skin is the key to crispiness. In a bowl, combine the cornstarch or baking powder with the spices, then add a small amount of oil and coat the wings in this mixture. Cornstarch forms a light layer on the skin, helping it become extra crispy as it cooks. If you prefer a sauced flavor, prepare a glaze to use at the end (such as honey, soy sauce, garlic, or lemon juice).

Cooking: Preheat the airfryer to 200°C (392°F). Place the wings in a single layer in the basket without overlapping. Cook in two batches if necessary. Cook for 12–15 minutes, shaking the basket or flipping the wings around the 7–8 minute mark to ensure even browning. For extra crispiness, increase the temperature to 210–220°C for the last 2–3 minutes, but keep an eye on them to avoid burning. Cooking time varies depending on wing size and airfryer model. Make sure the internal temperature reaches around 75°C (165°F).

Tip: If you marinated your wings, wipe off excess marinade to prevent burning and sticking. A light oil spray during cooking can help the skin brown better and can cause a crispier finish. You may use a small amount of flour instead of cornstarch, but cornstarch gives lighter and crispier results. If you plan to serve with sauce, toss the wings in your sauce and heat them for an additional 1–2 minutes to blend the flavors.

Airfryer Chicken Wings Serving and Storage Tips

Let the cooked wings rest for a few minutes to allow the juices to redistribute, keeping the inside tender. Lemon wedges, yogurt-based dips, or spicy sauces pair perfectly with the wings. You can store leftover wings in the refrigerator for up to two days. When reheating, use the airfryer or oven at 180°C (356°F) for 6–8 minutes to bring the crispiness back. Avoid microwaving, as it will soften the skin and reduce crispiness. Date Published: 2025-11-27 11:46:02