How Long for Chicken Wings in Air Fryer

Air fryer chicken wings are some of the crispiest, juiciest wings I’ve had outside a restaurant in a long time. While I do love the classic twice-cooked wings — either steamed and then roasted or double fried — I often avoid cooking them at home, because the preparations take the better part of a day. With the air fryer, you’ll still twice cook the wings: first at a lower temperature to render out the fat from the skin, and then at a high temperature to crisp the skin. Even with two rounds in the air fryer, these chicken wings are ready in under an hour from start to finish. And they come out so crispy, the buffalo sauce is optional!

Let’s dive into making perfect air fryer chicken wings, covering everything from prep to cooking times, tips for crispiness, and sauce options. Whether you’re hosting a game day party or craving a quick weeknight treat, this guide has you covered.

Why Use an Air Fryer for Chicken Wings?

An air fryer is a game-changer for chicken wings because it delivers crispy skin and juicy meat without the mess of deep frying. The appliance uses rapid hot air circulation to mimic frying, requiring little to no oil. This method cuts down on fat and calories while speeding up cooking time compared to a traditional oven, which can take 45 minutes to an hour for similar results. Plus, cleanup is a breeze since there’s no splattering oil.

Preparation: Setting Up for Success

Before cooking, proper prep ensures your wings turn out crispy and flavorful. Start with to 2 pounds of chicken wings, ideally split into drumettes and flats. If buying whole wings, use a sharp knife or kitchen shears to separate them at the joints and discard the wing tips (or save them for stock). Pat the wings dry with paper towels—this step is critical to remove excess moisture, which can prevent crisping. Wet wings steam instead of fry, leading to soggy skin.

Seasoning is where you can get creative. A basic mix includes:

• 1 tablespoon olive or avocado oil (helps seasonings stick and promotes crisping)
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• 1-2 teaspoons aluminum-free baking powder (raises skin pH for extra crispiness)

Toss the wings in this mix until evenly coated. For deeper flavor, marinate for 30 minutes or refrigerate overnight. If you’re short on time, you can cook them right away. For inspiration on seasoning blends, check out Food Network’s wing recipes.

Cooking Times and Temperatures

Cooking times vary based on wing size, air fryer model, and whether the wings are fresh or frozen. Here’s a detailed breakdown:

Fresh Chicken Wings

• Preheat: Set the air fryer to 360°F for 3-5 minutes. Preheating ensures even cooking.
• First Cook: Arrange wings in a single layer, ensuring they don’t overlap. Cook at 360°F for 12-15 minutes, flipping halfway through. This renders fat from the skin.
• Second Cook: Increase to 400°F and cook for 5-10 minutes, flipping once, until golden and crispy. The internal temperature should reach at least 165°F, though wings are often tender and safe up to 180-200°F.
• Total Time: 18-25 minutes, depending on wing size and air fryer capacity.

Frozen Chicken Wings

• No Thawing Needed: Place frozen wings in a single layer. Lightly coat with oil and seasonings.
• Cook: Air fry at 375°F for 25-30 minutes, flipping halfway. Increase to 400°F for the last 5 minutes for extra crispiness.
• Total Time: 30-35 minutes. Ensure the internal temperature hits 165°F.

Note: Avoid overcrowding the basket, as it traps steam and reduces crispiness. Cook in batches if needed. For model-specific tips, Cosori’s recipe guide is a great resource.

Tips for Extra-Crispy Wings

Achieving restaurant-quality crispiness is all about technique. Here are proven tips:

• Dry the Wings Thoroughly: Use paper towels to blot moisture before seasoning.
• Use Baking Powder: A small amount (1-2 teaspoons per pound) creates tiny bubbles in the skin, enhancing crunch. Ensure it’s aluminum-free to avoid a metallic taste.
• Don’t Skip the Oil: A light coating of oil (1 tablespoon per pound) helps the skin crisp without making it greasy.
• Flip Regularly: Turn wings every 5-10 minutes for even cooking.
• Finish Hot: Crank the temperature to 400°F for the final minutes to lock in crunch.
• Rest Before Saucing: Let wings sit for 2-3 minutes after cooking to retain crispiness before tossing in sauce.

Sauce and Serving Ideas

Wings are a blank canvas for flavors. Toss them in sauce after cooking to keep the skin crisp. Popular options include:

• Buffalo: Mix ¼ cup Frank’s Red Hot with 2 tablespoons melted butter and a pinch of garlic powder.
• BBQ: Use a store-bought sauce or make your own with ketchup, brown sugar, and smoked paprika.
• Honey Sriracha: Combine 2 tablespoons honey, 1 tablespoon Sriracha, and a splash of soy sauce.
• Lemon Pepper: Toss with melted butter and lemon pepper seasoning for a zesty kick.

Serve with celery sticks, carrot sticks, and dips like ranch or blue cheese. Pair with sides like air fryer fries or a simple coleslaw for a complete meal.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, air fry at 350°F for 2-4 minutes until crispy. For frozen leftovers, thaw overnight in the fridge before reheating. Avoid microwaving, as it softens the skin.

Common Mistakes to Avoid

• Overcrowding: Too many wings in the basket cause steaming, not frying.
• Skipping the Flip: Uneven cooking leads to soggy spots.
• Using Frozen Wings Without Adjusting Time: Frozen wings need longer to cook through.
• Adding Sauce Too Early: Sauce during cooking burns and softens the skin.

Air fryer chicken wings are some of the crispiest, juiciest wings you’ll have outside a restaurant, and they take under an hour to cook.