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Air fryer chicken wings ready to serve
Vagner Carvalho

Air Fryer Crispy Chicken Wings with a Simple Dry Rub

Crisp wings start with dry skin and room for hot air to circulate. These air fryer chicken wings use a modest coating of oil and a simple paprika rub, with no flour coating or sticky glaze.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds (900 g) chicken wing drumettes and flats, thawed
  • 1 teaspoon (5 ml) olive oil
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fine salt (3 g)
  • 1/4 teaspoon black pepper

Equipment

  • 5–6 quart air fryer
  • Instant-read thermometer
  • Tongs

Method
 

  1. Pat the thawed wing pieces very dry with paper towels; do not rinse raw chicken. Toss with the oil, paprika, garlic powder, salt and pepper.
  2. Preheat the air fryer to 380°F (195°C) for about 3 minutes if your appliance calls for preheating. Arrange half the wings in one layer with space between them. Keep the remaining raw wings refrigerated.
  3. Air fry at 380°F (195°C) for 18–22 minutes, turning after 10 minutes. Check early if the wings are unusually small.
  4. Increase to 400°F (200°C) for 3–5 minutes, until the skin is browned and crisp. Check several large pieces in the thickest meat away from bone: they must reach at least 165°F (74°C). Continue briefly if needed.
  5. Transfer the cooked wings to a clean plate. Repeat with the remaining wings, checking the drip tray and allowing the appliance to cool before emptying excess fat if needed, according to its manual. Serve each batch promptly; do not hold cooked wings on a surface that held raw chicken.

Notes

Planning times depend on batch size, thickness and appliance. Allow about 21–27 minutes per batch, plus preparation and preheating. The 50-minute cooking allowance is for two batches, not a promise that all two pounds fit at once. Nutrition is an ingredient-based estimate per serving (about 5 wing pieces). Per quarter of the batch, using an estimated 60% edible meat-and-skin yield from the bone-in wings. Rendered fat and bone size cause substantial variation; sauce is excluded. Illustrative images are generated, not a record of a personal cooking test.