Description
These air fryer chicken wings turn out crispy on the outside and juicy on the inside with minimal effort and no deep frying. A simple coating of butter, spices, and cornstarch creates a golden, flavorful crust every time. This reliable method delivers evenly cooked wings with great texture in under 30 minutes. Serve them with your favorite sides or pair with dishes like 30 Minute Chicken Parmesan Pasta Recipe for a complete meal.
Ingredients
- 2 lbs chicken wings (thawed, patted very dry for crispiness)
- 2 tbsp salted butter (melted, slightly cooled)
- 1 tsp kosher salt (or sea salt, fine grain)
- 1 tsp garlic powder (fresh, not clumpy)
- 1 tsp onion powder (for balanced flavor)
- 1 tsp smoked paprika (adds color and smoky depth)
- 1/2 tsp black pepper (freshly ground)
- 2 tbsp cornstarch (for crisp coating)
Instructions
- Preheat: Preheat air fryer to 400°F for 5 minutes until hot and ready.
- Dry Wings: Pat chicken wings thoroughly with paper towels for 2–3 minutes until no visible moisture remains.
- Add Butter: Place wings in a bowl and pour melted butter over them; toss for 1 minute until evenly coated.
- Season: Sprinkle salt, garlic powder, onion powder, paprika, and pepper over wings; rub for 1–2 minutes until fully coated.
- Coat with Cornstarch: Add cornstarch and toss for 1–2 minutes until a thin, even layer forms with no dry spots.
- Arrange: Place wings in a single layer in the air fryer basket with space between each piece to allow airflow.
- First Cook: Air fry at 400°F for 7 minutes until the skin begins to tighten and turn lightly golden.
- Flip: Turn each wing using tongs; ensure even spacing again for consistent cooking.
- Second Cook: Continue cooking at 400°F for 5–7 minutes until wings are deep golden brown and crispy.
- Check Doneness: Ensure internal temperature reaches at least 165°F (ideally 180–185°F for tenderness) and juices run clear.
- Rest and Serve: Let wings rest for 2 minutes until slightly cooled and crisp, then serve immediately.
Notes
- Substitutions: Use olive oil instead of butter for a lighter option, though flavor will differ slightly.
- Make-ahead: Season and coat wings up to 12 hours in advance; store covered in the refrigerator.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in air fryer at 375°F for 4–5 minutes until hot and crispy again.
- Serving ideas: Pair with celery sticks, carrot sticks, ranch or blue cheese dressing, or toss in buffalo or barbecue sauce.
Nutrition
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