Air Fryer Chicken Wings

This crispy air fryer chicken wings recipe is so easy you'll be cooking them up regularly for movie night snacks and parties.

Course Appetizer, Snack

Cuisine American

Keyword air fried, air fryer, chicken, chicken wings

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 333kcal

Chop the wing tips and discard them, then split the drumette from the wingettes, as shown in the pictures. The tip section is thinner, so a sharp knife is enough to cut it.
Next, break the joint of the wing and then cut all the way through to separate the sections apart.
Pat the chicken dry using paper towels. Then, place chicken pieces in a large bowl.
Drizzle the olive oil over the chicken and toss to coat evenly.
Then combine the rub ingredients (cornstarch, paprika, chili powder, salt, garlic powder, onion powder, and cumin) in a small bowl.
Once mixed, sprinkle it over the oiled chicken in the bowl and then toss the chicken to coat.
Preheat the air fryer to 375F.
Next, arrange the first batch of wings in the basket or on the tray. They should NOT overlap.
Cook the wings for 15 minutes, turning them over after 7 minutes. Make sure to cook until they reach an internal temperature of 165 degrees and juices run clear before serving.
Continue with the rest of the wings until they have all been cooked.
Serve warm with your favorite dipping sauce.

Freshly made chicken wings have a crispier texture than leftovers.
Store leftovers in the fridge, covered, for up to five days. Reheat them in a preheated oven at 350F for 6-8 minutes – OR air fry again until hot.
Dipping sauce recommendations for this recipe: ketchup, BBQ sauce, and ranch dressing.