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Crispy Air-Fryer Chicken Wings
Dry wings, leave space around them and check doneness with a thermometer.
Quick answer
Dry skin and moving hot air help wings crisp. Cook in batches if necessary and confirm poultry reaches 165°F rather than judging by color.
What you need
- For about four servings, use 2 pounds split wings, 1 tablespoon oil, salt, pepper and paprika.
- Pat wings thoroughly dry with paper towels; do not wash raw poultry.
How to make it work
- Preheat as directed, arrange wings in one layer and cook around 380–400°F, turning or shaking halfway.
- Continue until the thickest meat reaches 165°F; for extra crispness, cook a little longer while watching for burning, then toss with sauce.
Checks and useful changes
- Sauce added early can soften skin or scorch; add it after cooking.
- Clean tools and surfaces touched by raw chicken before using them for finished wings.