Look, we’ve all been there. Game day’s coming, you’re hosting friends, and you need wings that’ll make everyone forget about ordering takeout. That’s where these Air Fryer Chicken Wings come in—crispy on the outside, juicy on the inside, and so ridiculously easy you’ll wonder why you ever bothered with anything else.
Here’s the thing: I used to make Buffalo wings in the Instapot (and honestly, they were pretty good for something that steamed and pressure-cooked), but let’s be real—nothing beats the crackling crispiness you get from an air fryer. We’re talking restaurant-quality crunch without the deep-fry mess or the hour-plus wait time. With a simple spice blend, a secret weapon called baking powder, and just 20 minutes in the air fryer, you’re about to serve up wings that’ll have people asking for your recipe. Toss them in your favorite sauce or eat them straight—either way, they’re about to become your new game-day MVP.
Let’s be real—nothing beats the crackling crispiness you get from an air fryer. We’re talking restaurant-quality crunch without the deep-fry mess or the hour-plus wait time. With a simple spice blend, a secret weapon called baking powder, and just 20 minutes in the air fryer, you’re about to serve up wings that’ll have people asking for your recipe. Toss them in your favorite sauce or eat them straight—either way, they’re about to become your new game-day MVP.
¡Buen provecho!
“Wings on Super Bowl Sunday aren’t just food—they’re the unofficial currency of friendship. Get them right, and you’re a hero. Get them crispy enough that people fight over the last one? Now you’re a legend.”
– Chef Robert Larios
INGREDIENTS
- 2 pounds chicken wings (drumettes and flats separated)
- 1 tablespoon olive oil or avocado oil
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika adds extra depth)
- Salt and black pepper to taste
WHAT ELSE YOU WILL NEED
- Paper towels
- Utensils
- Large bowl
- Air fryer
- Tongs or spatula
DIRECTIONS
Makes 2-4 servings, total prep time 25 minutes (plus 5 minutes rest)
Step 1: Prep and Dry the Wings
This is the most important step, so don’t skip it. Rinse your chicken wings under cold water and pat them completely dry with paper towels. I mean really dry—like you’re trying to remove every single drop of moisture. Why? Because dry skin equals crispy wings. Wet skin equals soggy disappointment. If you’ve got time, let them air-dry in the fridge uncovered for 30 minutes to an hour. Not essential, but it’s a game-changer if you can swing it.
Step 2: Make the Magic Coating
In a large bowl, combine the cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper. This isn’t just seasoning—the cornstarch and baking powder work together to create an incredibly crispy exterior. Here’s a HelloFresh pro tip that’ll change your wing game: Mixing cornstarch with baking powder before coating creates an extra-crispy texture that rivals any sports bar. The baking powder raises the pH of the chicken skin, helping it brown faster and get crunchier. Science is delicious.
Season and Coat the Wings
Add your dried wings to the bowl with the seasoning mixture. Drizzle the oil over the wings, then toss everything together until each wing is evenly coated. Don’t be shy here—get your hands in there and make sure every piece is covered. The oil helps the coating stick and promotes even browning.
Step 3: Air Fry to Perfection
Preheat your air fryer to 400°F. Arrange the wings in a single layer in the basket—don’t overcrowd them or they’ll steam instead of crisp. If you’ve got a smaller air fryer, work in batches. It’s worth it. Cook for 10 minutes, then open the basket and flip each wing using tongs. Cook for another 10-12 minutes, checking around the 20-minute mark. You’re looking for deep golden-brown color and skin that’s visibly crispy. If you like them extra crispy, give them another 2-3 minutes.
Pro tip: Wing size matters. Larger wings might need an extra 2-4 minutes. Pull one out and test it—the skin should crackle when you bite it.
Step 4: Sauce It Up (Optional)
Here’s the beauty of these wings—they’re delicious straight out of the air fryer with just the seasoning, or you can toss them in your favorite sauce. Buffalo, BBQ, honey sriracha, garlic-Parmesan, teriyaki—whatever you’re feeling. If you’re going the sauce route, toss the hot wings in a large bowl with your sauce of choice right after they come out of the air fryer. The heat helps the sauce cling and caramelize slightly. Or serve them plain and let people grab their own dipping sauce. Both moves work.
Step 5: Rest and Serve
Let the wings rest for 2-3 minutes after cooking. This helps the juices redistribute and the coating to set up even crispier. Serve immediately with ranch, bleu cheese, celery sticks, or just eat them straight from the plate because, let’s be honest, that’s what you’re going to do anyway.
Cooking Tidbit
The 400°F temperature is the sweet spot for air fryer wings—hot enough to render the fat and crisp the skin while cooking the inside through perfectly. The key is flipping at the halfway mark to ensure even browning on both sides.
Here’s the move nobody tells you: If you’re making wings for a party, you can cook them in batches and hold them in a 200°F oven to stay warm while you finish the rest. They’ll stay crispy for up to 30 minutes. And if you want to really dial in your technique, pay attention to how your specific air fryer runs—some cook hotter than others, so after your first batch, you’ll know if you need to adjust time up or down by a minute or two.
Chef Larios’ Dictionary
Baking Powder: [BAY-king POW-der]: A leavening agent used in baked goods, but in savory cooking, it serves a different purpose: raising the pH of chicken skin to promote faster browning and increased crispiness. When combined with cornstarch, it creates an ultra-thin, crunchy coating that mimics deep-fried texture without the oil. The secret weapon of home cooks who want restaurant-quality wings.
Bibliography: Domestic Superhero, Air Fryer Chicken Wings (Super Crispy and Easy): domesticsuperhero.com, 2025. Feel Good Foodie, Air Fryer Chicken Wings (Quick and Crispy), feelgoodfoodie.net, 2023. Natasha’s Kitchen, Air Fryer Chicken Wings (Extra Crispy!), natashaskitchen.com, 2025. HelloFresh AU, “Crisp up your menu with our new Air-Fryer Friendly recipes!,” Instagram post, 7 June 2024.
Comparison Note: Instapot vs. Air Fryer
If you’ve made my Instapot Buffalo Chicken Wings before, you know they’re tender and flavorful—the pressure cooking really infuses the sauce. But here’s the trade-off: the Instapot gives you fall-off-the-bone tex-ture at the expense of crispiness, and you’re looking at closer to 45-60 minutes total. The air fryer flips the script—you get that signature crackle and crunch in half the time, though you sacrifice some of the deep sauce penetration. My take? Make the Instapot version when you want saucy, tender wings for a crowd. Make the air fryer version when you want fast, crispy, finger-licking perfection.