Crispy Air Fryer Chicken Wings with Smoky Dry Rub
In short: Chicken wings coated in baking powder and a smoky spice rub, then air fried until the skin is blistered and crisp, with no deep frying. It takes about 1 h in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 50 min
- Resting
- 30 min
- Total
- 1 h
- Servings
- 4
- Difficulty
- Easy
- Calories
- 360 kcal
Wings are the snack people reach for on game nights and at casual get-togethers, and the air fryer makes them far less messy than a pot of hot oil. The trick is dry skin and a light dusting of baking powder, which helps the surface brown and crackle. This rub is smoky rather than hot, so it suits kids and adults. Serve the wings straight from the basket while the skin is at its crispest.
Instructions
- Pat the wings very dry with paper towels. Dry skin is the main reason wings turn crisp, so do not rush this step.
- Mix the baking powder, salt, paprika, garlic powder, onion powder, pepper and sugar in a large bowl. Add the wings and the oil and toss until every piece is evenly coated.
- Spread the wings on a rack set over a tray and chill them, uncovered, for 30 minutes. The skin dries further and crisps better.
- Heat the air fryer to 200°C (400°F) for 3 minutes. Arrange half the wings in a single layer in the basket with small gaps between them so the hot air can circulate.
- Cook for 12 minutes, then turn the wings over with tongs. Cook for another 10 to 12 minutes until the skin is deep golden and blistered.
- Check the thickest wing with a thermometer. It should read at least 74°C (165°F), or the juices should run clear when you pierce the meat near the bone.
- Move the wings to a plate without covering them, and cook the second batch the same way. Serve right away with lime wedges.
Tips
- No baking powder? Use 1 tablespoon of cornstarch (cornflour) instead. The skin will be crisp but a little less blistered.
- For sauced wings, cook them plain and toss them in a warm glaze of hot sauce and honey, or honey and garlic, just before serving, so the skin stays crisp.
Questions and answers
Do I need to flip air fryer chicken wings?
Yes. Turning them once halfway lets the top and the bottom brown evenly. If the wings are small and loosely packed, shaking the basket works too.
Can I cook chicken wings in the air fryer from frozen?
You can, but thawing overnight in the fridge gives better skin. From frozen, cook at 180°C (350°F) for 15 minutes, then coat them in the rub and finish at 200°C (400°F) for 12 minutes.
How do I reheat leftover wings and keep them crisp?
Return them to the air fryer at 180°C (350°F) for 4 to 5 minutes. Refrigerate leftovers within two hours and eat them within 3 days.
How long does it take to make Crispy Air Fryer Chicken Wings with Smoky Dry Rub?
About 1 h in total: 10 min of preparation and 50 min of cooking.
How many calories are in Crispy Air Fryer Chicken Wings with Smoky Dry Rub?
About 360 kcal per serving, with 28 g of protein, 2 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 2 g |
| Fat | 26 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
