These Air Fryer Chicken Wings deliver the ultimate crunch in under 30 minutes, using a secret brown sugar rub for perfect caramelization without the deep-fryer mess.
What makes this recipe great
When the big game is on, my house is basically a stadium for rowdy kids and a husband who take sports very seriously. These Air Fryer Chicken Wings are my ultimate game day MVP because they deliver that crunch without the greasy cleanup or the lingering “fryer smell” in the living room.
- ⚡️ 10-Minute Prep: You’re in and out of the kitchen and back to the couch before the first quarter even starts.
- ✨ The Brown Sugar Magic: That tiny teaspoon is the secret to a deep, golden char and professional caramelization without making them sweet.
- 🔥 The “Split Batch” Finish: Giving the wings extra breathing room for the final five minutes is the ultimate hack for that high-airflow, “extra-crispy” bubble.
- 🧼 Zero-Mess Cleanup: No oil splatters or heavy scrubbing — just one bowl and the air fryer basket.
Ingredients we’re going to use
This recipe is simple – here’s all you need to know:
- The Wings: Look for “party wings” (already split into flats and drums). If you buy the whole wings because they’re cheaper, you’ll have to chop them yourself, and honestly? Some days I just don’t have the wrist strength or the patience for that.
- The Spices: I use a mix of regular and smoked paprika. If your kids are “spice sensitive,” just use all regular paprika.
- The Oil: Any neutral oil for high heat works (avocado or vegetable). Just don’t use extra virgin olive oil — it smokes at high heat and we’re cranking this up to 400°F!
Let’s see how we make this:
Before you begin, heat your oven to 375°F. Line a baking sheet with parchment paper.
Step 1
The pre-game.
First, get that air fryer heating up to 400°F. While that’s warming, pat your wings dry with a paper towel.
Pro tip: The drier the skin, the crispier the wing. If you have time to let them sit uncovered in the fridge for an hour? Great. If you’re rushing (like I always am), just a quick blot will do.
Step 2
The seasoning.
Toss the wings in your oil first. Then, mix your salt, paprikas, brown sugar, garlic, and onion powder in a small bowl. Sprinkle it over the wings.
I usually just use my hands to rub it in. You want every nook and cranny covered in that beautiful red spice mix.
Step 3
Air fry.
Lay them in the basket. It’s okay if they’re cozy, but don’t stack them. They need airflow!
If you have a smaller air fryer (under ~5 quart), do yourself a favor and cook in two batches. Crowded wings = soggy wings, and nobody wants that.
Step 4
The Flip and the “Crispy Secret”.
Air fry for 10 minutes, then give them a flip. Air fry them for another 5-10 minutes.
Time to serve!
Serve these hot, that’s when they are at their crispiest!
For Weeknights: Keep it simple by serving them alongside a salad kit and a pack of King’s Hawaiian Rolls — it’s a quick, low-prep dinner.
For Game Day: Pair a double batch with a veggie tray and some fries for a stadium-style spread that lets you actually watch the halftime show.
Dip Ideas:
- Classic Buffalo sauce (just melted butter and Frank’s RedHot).
- Barbecue sauce for the kids.
- Ranch (because, obviously).
Tl; dr: All the important stuff a glance
- Quick recipe rundown: Pat your wings dry. Toss in oil, then season. Air fry, then flip and finish air frying. Split the batch for the last 5mins if you want extra-crispy wings.
- Dry the wings! Moisture is the enemy of crunch.
- Don’t skip the brown sugar. It’s the secret to that “restaurant look.”
- Space is key. If they’re touching too much, they’re just steaming.
- Check them early. Every air fryer is a little different; yours might run hot!
If you like wings, you’re going to love this recipe! One of the best appetizers, right up there with pigs in a blanket, sheet pan nachos, slow cooker lil smokies and sticky bbq meatballs! And if you need an oven recipe, try my crispy baked chicken wings.
Air Fryer Chicken Wings
Ingredients
- 2 pounds chicken wingettes (or wingettes and drumettes)
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon ground paprika
- 1 teaspoon smoked paprika
- 1 teaspoon light brown sugar (Note 1)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- black pepper (to taste)
Instructions
- Prep:Heat air fryer to 400°F for 5 minutes. Pat the chicken wings dry using paper towels. (Note 2)2 pounds chicken wingettes
- Season wings:In the meantime, coat the wings in oil. Combine the seasoning salt and all spices, then sprinkle over wings and toss/rub to evenly coat.1 tablespoon oil, 1 teaspoon salt, 1 teaspoon ground paprika, 1 teaspoon smoked paprika, 1 teaspoon light brown sugar, ½ teaspoon garlic powder, ½ teaspoon onion powder, black pepper
- Air fry:Place wings in the hot air fryer basket in a single layer. (Note 3) Air fry at 400°F for 10 minutes. Flip wings, then air fry at 400 for another 5-10 minutes, until wings are cooked through.
- Extra crispiness:For extra crispy wings, remove half of the wings from the basket after 15-20 minutes of total air frying time and air fry the remaining half for 4-5 minutes. Remove, then air fry the other half until done.
- Serve:Serve immediately with your favorite dipping sauce.
Video
Notes
- Note 1: Don’t skip the brown sugar! It’s the key to that deep caramelized color that makes them look restaurant-quality.
- Note 2: Pat wings bone-dry with paper towels before oiling; moisture is the enemy of a good crispy skin.
- Note 3: Keep wings in a single layer with space between them. If they overlap, they’ll steam instead of fry — cook in batches if your air fryer basket is small.
Kathryn Ogle says
Really good!