Tailgate Crispy Air Fryer Wings (Print version)

Crispy, juicy chicken wings seasoned with classic spices and cooked to golden perfection in the air fryer.

# Ingredient List:

→ Chicken

01 - 2 pounds chicken wings, split and tips removed

→ Spice Rub

02 - 1 ½ teaspoons kosher salt
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon onion powder
06 - ½ teaspoon black pepper
07 - ½ teaspoon cayenne pepper (optional, for heat)
08 - 1 tablespoon aluminum-free baking powder

→ Buffalo Sauce (Optional)

09 - ¼ cup hot sauce (such as Frank's RedHot)
10 - 2 tablespoons unsalted butter, melted

# How To Make It:

01 - Pat the chicken wings completely dry with paper towels to remove excess moisture, which is essential for achieving crispy skin.
02 - In a large mixing bowl, thoroughly combine kosher salt, garlic powder, smoked paprika, onion powder, black pepper, cayenne pepper, and baking powder until uniform.
03 - Add the dried chicken wings to the bowl with the spice mixture. Toss vigorously to ensure every wing is evenly coated with the seasoning blend.
04 - Set the air fryer to 400°F and allow it to preheat for 3 minutes to ensure proper cooking temperature from the start.
05 - Place the seasoned wings in a single layer in the air fryer basket without overcrowding. Air fry for 25 minutes, flipping halfway through, until golden brown and crispy. Cook in batches if necessary.
06 - While the wings cook, whisk together hot sauce and melted butter in a large bowl. Immediately toss the cooked wings in the sauce mixture to coat evenly before serving.

# Expert Advice:

01 -
  • The skin gets impossibly crispy without any messy oil splatter or cleanup
  • You can feed a crowd without being stuck at the stove while everyone else watches the game
  • The spice rub works double duty creating a crust that holds onto whatever sauce you choose
02 -
  • Letting the coated wings rest uncovered in the fridge for 30 minutes before cooking transforms the texture completely
  • Never skip the flipping step or you will end up with one side perfectly crispy and the other side sad and soggy
03 -
  • Line your air fryer basket with perforated parchment paper for easier cleanup while maintaining airflow
  • Sprinkle a little extra salt right when they come out while the fat is still glistening

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