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The chicken (Gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet.
Originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the Hellenistic period (4th–2nd centuries BC). Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets.
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Nonstick cooking spray, for the basket
2 pounds chicken wings, split at the joint and tips removed
Kosher salt
4 tablespoons unsalted butter
1/2 cup hot sauce, such as Frank’s RedHot
Ranch or blue cheese dressing, for serving
These Air Fryer Chicken Wings have crisp salty skin with a hint of garlic and lemon pepper in every bite. These are seasoned to perfection and cook so fast with no marinating required!
We love crispy baked chicken like my Mom’s famous Chicken Drumsticks these Garlic Dijon Baked Chicken Legs or baked Honey Glazed Chicken but the air fryer is our new best friend for chicken because it’s so much faster and memorably crispy!
There are 2 very different styles of air fryers. The first type is a toaster oven style with a little oven door like this Cuisinart model that we have, this Farberware model that my sister has, or this fancy one by Breville.
The second type is a slide-in drawer/basket type like the Phillips air fryer, Gourmia or Nuwave brands. We prefer the Cuisinart toaster oven style air fryer because it can accommodate more food and serves a variety of functions. It replaced our old toaster oven because it air fries, bakes, broils and toasts
It takes significantly longer to achieve crispy chicken wings in the oven. To bake these chicken wings in a conventional oven, preheat oven to 400˚F and bake for 45 minutes to 1 hour, or until crispy, flipping the wings after 30 minutes
The dry rub for these chicken wings is so simple with our go-to spices for baked, sautéed or air fried chicken. All you need is garlic salt and lemon pepper.
Toss the wings in a little oil and the 2 seasonings, arrange them on the basket and bake right away. You can let them marinate if you prefer but there’s no need to pre-marinate.
These Air Fried Chicken Wings have a crisp salty skin with a tender center. Pair them with fresh celery and avocado ranch to dip and let the snacking begin!
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Published Feb 22, 2021 by Allyson · 118 Comments
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Air Fryer Chicken Wings are the best and crispiest wings ever! Done in less than 20 minutes, you’ll never make wings another way again!
The air fryer is an appliance that basically takes cooking to another level…an easier and faster method for everything. These Air Fryer Chicken Wings not only take a fraction of the time of baking, but get so crispy you’ll think they are frie
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Using the air fryer allows them to get super crispy without actually frying them. Once you try this method, you will never cook wings another way. Serve these with Air Fryer French Fries or Instant Pot Corn on the Cob for the perfect meal! Want to spice it up? Try these Air Fryer BUFFALO wings or Air Fryer Asian Chicken Wings!
Making wings in the Air Fryer couldn’t be easier! Let me explain it…
**scroll down for full ingredients list and printable directions**
Calories: 341kcal | Carbohydrates: 2g | Protein: 23g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 2385mg | Potassium: 216mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 1mg | Calcium: 136mg | Iron: 2mg
Love chicken wings? You have to try our 3-ingredient baked chicken wings while you’re at it.
I recently gave my parents an air fryer for Christmas, because I love mine so much, and I knew they loved it too. These Crispy Air Fryer Chicken Wings were one of the first recipes they tried, and it’s a real winner!
Really, you’re getting two recipes in one here, since you won’t use all of the dry rub for one batch of wings. If you keep it tightly covered, the dry rub will store for up to two years!
Which means you can store it in an airtight container and use it on burgers, chicken breasts, steak, pork chops, and of course, more wings!
You’ll use 2-3 tablespoons of the dry rub for every two pounds of chicken wings, so you’ll definitely have plenty leftover to use another time.
My biggest tip for getting super crispy wings is to rinse them in cool water and then pat them thoroughly dry with paper towels before you season them and add them to the air fryer.
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