Chicken Wings in the Air Fryer
The best chicken wings have shatteringly crisp skin and juicy meat, and the air fryer is one of the easiest ways to get there without deep frying. Chicken wings in air fryer baskets take about 25 minutes, and a little baking powder in the rub makes the skin extra crisp. This page covers raw and frozen wings, how long they take and a few sauces.
- Temperature
- 200°C
- Total time
- 40min
- Prep
- 10min
- Servings
- 4
- Core temp
- 75°C
- Per serving
- 425kcal
Why the air fryer works for chicken wings
Chicken wings in air fryer baskets are a clear improvement on baking. The skin of a wing is thin and full of fat, and hot circulating air renders the fat out and crisps the skin all over, with no deep-fat fryer to fill. In an oven, wings often sit in their own fat on a tray and the underside stays soft.
Air fryer chicken wings are also quick to prepare. A baking powder coating raises the pH of the skin, so it browns more and crisps better, which is why many cooks use it. The wings need only one turn, and the fat drips below the basket, so cleaning is easy. For parties, you can cook in batches and keep them warm in a low oven.
How to make chicken wings in the air fryer
Tap a time to start a timer.
- Prepare the wings If the wings are whole, cut them at the joints into drumettes and flats and discard the tips, or keep them for stock. Pat every piece completely dry with kitchen roll, as dry skin crisps best.
- Coat Mix the baking powder with the salt, paprika, garlic granules, onion granules and pepper in a large bowl. Add the wings and toss until each piece has a thin, even coating.
- Preheat Preheat the air fryer to 200 °C for .
- Cook Arrange the wings in a single layer in the basket, with a little space between them – in two batches if needed. Cook for , shaking and turning the wings after , until the skin is crisp and deep golden.
- Check Push a thermometer into the thickest part of a drumette, without touching the bone. The Food Standards Agency says chicken is safe at 75 °C for 30 seconds, with no pink meat and clear juices. Wings can go to 85 °C, which gives more tender meat.
- Rest and serve Rest the wings for . If you are adding a sauce, toss them in a large bowl just before serving so the skin stays crisp.
Cooking times and temperatures
| Chicken Wings | Temperature | Time |
|---|---|---|
| Raw chicken wingsTurn halfway | 200 °C | 25 min |
| Small wing pieces | 200 °C | 20 min |
| Whole chicken wings | 200 °C | 28–30 min |
| Frozen raw wings15 min at 180 °C, then 200 °C | 180 °C | 30–33 min |
| Reheat chicken wingsSteaming hot, 75 °C | 180 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
You may also like: How to clean an air fryer
Tips
- Dry the wings thoroughly. Leave them on kitchen roll for a few minutes, or in the fridge uncovered for an hour, for even crisper skin.
- Do not crowd the basket. A single, loose layer lets the air reach every wing. Cook two batches rather than one crowded one.
- Sauce at the end. Toss the wings with sauce after cooking, never before, otherwise the skin goes soft.
Serving
Serve wings with celery sticks, a blue cheese or sour cream dip, and chips or potato wedges. For a buffet or match day, pile them on a platter with nachos. Cooking fried chicken wings in air fryer machines saves you from buying a deep-fat fryer, and leaves room on the hob for other things. Wings also go well with a simple coleslaw. For a spicy version, toss them in sauce as buffalo wings, and for bigger bone-in pieces try chicken drumsticks.
Storing and reheating
Cooked wings keep for up to 2 days in the fridge, in a covered container. To reheat, cook at 180 °C for 4–5 minutes until crisp and steaming hot all the way through (75 °C). Do not reheat more than once. Raw wings can be frozen for up to 3 months.
Variations
- Buffalo: Melt 50 g butter with 4 tbsp hot sauce and toss the cooked wings in it (not dairy-free).
- Honey and garlic: Warm 3 tbsp honey with 2 crushed garlic cloves and 1 tbsp soy sauce, and toss the wings in it after cooking.
- Korean-style: Toss in 2 tbsp gochujang mixed with 1 tbsp honey and 1 tbsp rice vinegar, and top with sesame seeds.
Troubleshooting
- The wings are not crisp
- Wet skin steams. Pat the wings completely dry, use baking powder (not bicarbonate of soda) and do not overfill the basket. Cook in two batches if needed.
- The wings taste soapy or metallic
- Bicarbonate of soda was used instead of baking powder, or too much. Use 1 tbsp baking powder per 1 kg of wings and mix it evenly.
- The wings stick to the basket
- Shake and turn them halfway, and lightly oil the basket before you start. Do not pull them away early – crisp skin releases itself.
Frequently asked questions
How long do chicken wings take in an air fryer?
About 25 minutes at 200 °C for raw wing pieces, turned after 12 minutes. Smaller pieces may need 20 minutes, and large wings 28–30 minutes.
Can you cook chicken wings from frozen in the air fryer?
Yes. Cook frozen raw wings at 180 °C for 15 minutes, shaking once, then at 200 °C for 15–18 minutes, and check that the thickest part has reached 75 °C. Pre-cooked frozen wings follow the packet and need about 12–15 minutes at 200 °C.
What temperature should chicken wings be?
200 °C for crisp skin. The inside must reach at least 75 °C according to the Food Standards Agency, and many cooks go to 85 °C for tender wings.
How do you reheat chicken wings in the air fryer?
Cook at 180 °C for 4–5 minutes until crisp and steaming hot all the way through (75 °C in the centre).
How do you cook frozen chicken wings in the air fryer?
Put raw frozen wings straight into the basket, with no need to thaw. Cook at 180 °C for 15 minutes, shake, then 200 °C for 15–18 minutes until the thickest part reaches 75 °C. Pre-cooked frozen wings need only 12–15 minutes at 200 °C.
Are air fryer wings like fried chicken wings?
They are close. The skin crisps in hot air rather than in oil, so you get the crunch of fried chicken wings with far less fat and no deep-fat fryer to fill.
Do you need to use baking powder?
No, but it makes the skin crisper. Without it, the wings are still good, though slightly less crisp, and need a teaspoon of oil.
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