Serves 4 | Prep 10 min | Cook 25 min
Properly crispy chicken wings from the air fryer — no deep fryer, no fuss. A simple seasoned coating crisps up beautifully, then the hot wings get tossed in a glossy hot sauce and butter glaze. Game day food at its best.
Ingredients
- 2 lb chicken wings
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tbsp olive oil
- 1/4 cup hot sauce
- 2 tbsp melted butter
Instructions
- Pat the wings dry and toss with salt, pepper, garlic powder, paprika and olive oil.
- Arrange in a single layer in the air fryer basket.
- Air fry at 400°F for 25 minutes, flipping halfway, until golden and crisp.
- Toss the hot wings in hot sauce and melted butter.
- Serve right away with your favourite dip.
Tips
- Patting the wings really dry is the key to crisp skin — moisture is the enemy of crunch.
- Don’t crowd the basket; cook in batches if needed so the wings crisp instead of steaming.
- For extra-crispy skin, give the wings a final 2–3 minutes at the end before saucing.
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the air fryer at 400°F for 4–5 minutes to bring back the crispness — the microwave will make them soggy.
FAQ
How do I know the wings are cooked through?
The juices should run clear and the meat should read 165°F on a thermometer at the thickest part, away from the bone.
Can I make them without the hot sauce?
Yes — toss them in BBQ sauce, garlic butter, or just serve them dry with a dip on the side.
Do frozen wings work?
Fresh or fully thawed wings crisp best. If cooking from frozen, add about 5 minutes and drain off any liquid halfway.