How To Cook Crispy Chicken Wings In Air Fryer | No Sog

Crispy wings aren’t luck. They’re a stack of small choices that add up: dry skin, the right salt timing, enough airflow, and a finish hot enough to crackle. Get those pieces right and you’ll pull wings that stay crunchy after they hit the plate.

If you’re here for how to cook crispy chicken wings in air fryer and you want repeatable results, stick to two rules: keep the wings dry and don’t crowd the basket. The rest is just timing.

This method is written for a basket-style air fryer. It also works in an oven-style unit; spread wings on a perforated tray and rotate positions once during cooking.

Quick wing plan and cook settings

Use this table as your working sheet. It covers prep choices, cook temps, and the small details that keep wings crisp.

Move	What to do	What it changes
Dry the wings	Pat dry with paper towels until the skin feels tacky, not wet	Less surface moisture, better browning
Salt timing	Salt 15–30 minutes before cooking, then pat again if beads form	Seasoned meat without soggy skin
Light coating	Toss with 1 tbsp aluminum-free baking powder per 2 lb wings	Micropores in skin that crisp fast
Oil choice	Use 1–2 tsp neutral oil only if wings are skinless-lean	Even color; still lets fat render
Basket load	Cook in a single layer with small gaps; no stacking	Airflow all around, crisp on both sides
Two-temp cook	Start at 380°F, finish at 400°F	Fat renders first, shell sets last
Flip and shake	Flip at mid-cook, then shake once near the end	Stops pale spots and sticky patches
Doneness check	Confirm 165°F in the thickest part of the wing	Safe chicken with juicy bite
Sauce timing	Sauce after crisping, or serve sauce on the side	Crunch that lasts

How To Cook Crispy Chicken Wings In Air Fryer step by step

Read this once, then cook with it open on your counter. The steps are simple, but the order matters.

Ingredients for 2 pounds of wings

• 2 lb chicken wings, split if needed
• 1 tbsp aluminum-free baking powder
• 1 tsp kosher salt
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• Optional: pinch of cayenne for heat

That baking powder line matters. It’s not baking soda. Baking soda can taste harsh and can darken too fast.

Prep shortcuts that help the skin dry

If your wings are whole, split them into flats and drumettes and save the tips for stock. Even pieces cook more evenly, so you’re not pulling some early and scorching others.

Got time? Set the seasoned wings on a rack in the fridge, uncovered, for 6–24 hours. Cold air dries the surface and firms the skin. When you cook, you’ll notice faster browning and a louder crunch. If you do this, cut the salt slightly, since the rest time seasons deeper.

Step 1: Dry the wings like you mean it

Pat each wing with paper towels. Turn them and pat again. You’re chasing a dry, slightly tacky skin. If there’s water on the skin, it has to steam off first, and steam kills crunch.

Step 2: Season and dust

Mix baking powder, salt, and spices in a small bowl. Sprinkle over the wings and toss until every piece has a thin coat. You should still see skin through the seasoning.

Step 3: Rest for better texture

Let the wings sit for 15 minutes on a rack or a plate. This short rest lets the salt pull a little moisture, then the surface dries again. If you see beads of moisture, pat once more before the wings go into the basket.

Step 4: Preheat and set up the basket

Preheat to 380°F for 3–5 minutes. Lightly spray the basket if your unit sticks. Skip heavy oil sprays on the wings; the skin already carries fat that will render and baste itself.

Step 5: Cook at 380°F to render fat

Place wings in a single layer with space between pieces. Cook 12 minutes. Flip each wing. Cook 12 minutes more. The wings should look golden and feel firmer.

Step 6: Finish at 400°F for the crackle

Turn the heat to 400°F and cook 5–8 minutes, shaking the basket once halfway through this finish. Watch for deep golden spots and a dry, crisp surface.

Don’t line the basket with foil or parchment during the cook. It blocks airflow under the wings and can leave a soft stripe where the skin sits flat.

Step 7: Check internal temperature

Use an instant-read thermometer in the thickest part, avoiding bone. Poultry is considered safe at 165°F. The USDA lists 165°F as the safe minimum internal temperature for poultry on its chart: USDA safe temperature chart.

If you hit 165°F and want extra crunch, cook 2–3 minutes more at 400°F. Wings handle that extra time well, since the dark meat stays juicy.

Crispy chicken wings in air fryer with two-heat finish

The two-heat plan is the real trick. The first stage melts and drains fat from under the skin. The second stage dries the surface and tightens the skin into a thin shell. If you cook hot from the start, skin can brown before the fat has time to render, leaving chewy spots.

What if your air fryer runs hot or cool?

If your wings brown too fast at 380°F, drop the first stage to 375°F and add 2 minutes. If they stay pale and soft, add 2–4 minutes at 380°F before you crank to 400°F. Keep the single layer rule either way.

What the baking powder is doing

Baking powder helps tiny bubbles form on the skin. Those bubbles turn into texture. Keep the dose light so you don’t taste it. Aluminum-free baking powder also helps dodge a metallic note.

Seasoning choices that stay crisp

Dry rubs keep texture better than wet marinades. If you want a wet flavor, use it as a glaze after crisping or keep it on the side for dipping.

Dry rub directions

• Classic: salt, pepper, paprika, garlic powder
• Smoky: add chipotle powder and a pinch of brown sugar
• Herby: add dried oregano and a small pinch of thyme

Skip sugar-heavy rubs during the cook if your unit browns fast. Sugar can darken early, and that can trick you into pulling wings before the skin is fully crisp.

Sauce without losing crunch

Warm sauce first so it coats in a thin layer. Toss wings in a bowl, then serve right away. For a longer crunch window, brush sauce on only one side and leave the other side bare for biting.

Food safety and handling that keeps wings tasty

Raw chicken can spread germs fast, so keep your prep tight. Use one cutting board for raw wings, wash your hands with soap, and wipe counters with hot soapy water. The CDC’s chicken handling guide is a strong reference for avoiding cross-contamination: CDC chicken food safety tips.

Once wings are cooked, set them on a clean plate, not the raw-chicken plate. Simple move, cleaner kitchen.

Common wing mistakes and how to fix them

Most “not crispy” wing problems come from moisture and crowding. The fixes are straightforward once you spot the pattern.

Wet skin before cooking

If your wings come out soft, start with the towels. Dry, season, then rest. If you’re working with frozen wings, thaw fully in the fridge and drain well. Ice crystals turn into steam.

Basket packed too full

Air needs room to move. If wings overlap, the overlapped spots steam and stay pale. Cook in batches and keep the first batch warm in a 200°F oven on a rack while the next batch cooks.

Skipping the hot finish

The 400°F finish is where the snap shows up. If you stop at the first stage, wings can taste good but feel rubbery.

Table of wing problems and quick fixes

Use this chart when a batch comes out close to perfect but still needs a small tweak.

What you see	Likely cause	Fix next batch
Skin looks browned but feels chewy	Heat too high early, fat not rendered	Cook 12–15 min at 380°F before 400°F finish
Pale spots on the underside	No flip, wings stuck to basket	Flip at mid-cook; light basket spray
Wings taste salty	Salted long, moisture pulled out, then concentrated	Salt closer to cook time or reduce by 1/4 tsp
Metallic or bitter note	Baking soda used, or too much baking powder	Use baking powder only; measure 1 tbsp per 2 lb
Smoke from the unit	Fat dripping onto hot plate, dirty bottom	Add 1–2 tbsp water to drawer; clean drips
Crunch disappears fast	Covered tightly or sauced early	Rest on rack; sauce at serving time
Sauce slides off	Wings too oily, sauce cold and thick	Warm sauce; pat wings lightly before tossing

Serving, storing, and reheating wings

Fresh wings are the main event, but leftovers can stay crisp if you store them with airflow in mind.

Serving right away

Rest wings for 2 minutes on a rack. That quick pause lets steam escape so the skin stays dry. Then plate them and bring out dip bowls, lemon wedges, celery, or whatever fits your table.

Storing leftovers without sogginess

Cool wings on a rack until they stop steaming. Refrigerate in a container lined with paper towels. Don’t pack them tight; trapped moisture softens skin.

Reheating for crunch

Reheat at 360°F for 5 minutes, then 400°F for 2–3 minutes. Skip the microwave if crispness matters to you.

Cooking frozen wings in an air fryer

Frozen wings can work, but they need a thawing phase in the fryer so you can drain water and keep the skin dry.

Frozen wing method

1. Cook frozen wings at 360°F for 10 minutes to thaw and release water.
2. Drain the basket, pat wings dry, then season with the baking powder mix.
3. Cook at 380°F for 12 minutes, flip, then 12 minutes more.
4. Finish at 400°F for 5–8 minutes and check for 165°F inside.

Cleanup after wings

Wings drop fat. If the bottom of the drawer is dirty, that fat can smoke and leave a burned smell. After the unit cools, wipe the drawer and basket, then soak stuck bits in warm soapy water.

Final checklist before you hit start

• Wings are dry and evenly coated, not pasty.
• Basket is a single layer with breathing room.
• You’re cooking 380°F first, then 400°F to finish.
• Internal temp reaches 165°F at the thickest spot.
• Sauce waits until the end, or stays on the side.

Follow that list and you’ll know how to cook crispy chicken wings in air fryer without guesswork, and the crunch will show up batch after batch.