Air fryer · Beginner
Two-stage air fryer chicken wings
A low start renders the fat, a hot finish blisters the skin. No oil pot required.
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Let's make it.
- Pat the wings very dry with paper towels. Dry skin is what blisters; wet skin steams.
- Mix the salt, paprika, garlic powder and pepper, then toss the wings until every piece is evenly coated.
- Preheat the air fryer to 300°F. Lightly grease the basket.
- Lay the wings in a single layer with a little space between them. Cook in batches rather than stacking.
- Air-fry for 15 minutes at 300°F. This gentle stage starts rendering fat from under the skin.
- Raise the temperature to 400°F and cook 20 to 25 minutes more, turning the wings once, until the skin is golden brown and the juices run clear.
- Check the thickest wing with an instant-read thermometer, away from the bone: poultry is safe at 165°F (74°C).
- Toss with sauce right before serving, or serve the sauce on the side so the skin stays crisp.
The little thing that matters
Sauce last. A crisp skin softens within minutes once it is wet, so toss the wings at the table, not in the basket.
For meat and seafood, use a food thermometer and the current safe minimum temperature chart to verify doneness. Never pour oil into the air fryer basket; a light coat on the food is enough.
Air fryer setting reference: Taste of Home: Air-Fryer Chicken Wings.
Air fryer vs deep fryer vs pan
On the air fryer chart: chicken wings at 300°F, then 400°F. See every food.
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