Crispy Air Fryer Chicken Wings – Kosher Recipe

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I’ve been making chicken wings in my air fryer for about three years now, and I’m still amazed at how much better they turn out compared to the oven. The circulating hot air creates this perfect crispy skin that rivals any deep-fried wing, but without all the oil splatter and mess. Plus, you can have them ready in under 30 minutes.

The key to getting that restaurant-quality crispiness is all about the prep work. I always pat the wings completely dry with paper towels and then let them sit uncovered in the fridge for at least an hour. This extra step draws out moisture from the skin, which is what gives you that golden, crackling exterior. The seasoning blend I use is pretty simple but effective – kosher salt, garlic powder, paprika, and a touch of onion powder. Nothing fancy, but it works.

Getting Perfect Air Fryer Crispy Skin

Temperature control is crucial here. I start the wings at 380°F for the first 12 minutes, then flip them and bump it up to 400°F for the final 8-10 minutes. This two-stage approach ensures the meat cooks through evenly while the skin gets properly crispy. Don’t overcrowd your air fryer basket either – the wings need space for the air to circulate properly.

Temperature Tips for Even Cooking

These wings are perfect for Shabbat appetizers or any time you want something that feels indulgent but doesn’t require much active cooking time. I like to serve them with some roasted vegetables or a simple green salad. They’re also great for game day or casual dinners when you want something everyone will enjoy.

Crispy Air Fryer Chicken Wings - Kosher Recipe - American recipe
I've been making chicken wings in my air fryer for about three years now, and I'm still amazed at how much better they turn out compared to the oven. The circulating hot air creates this perfect crispy skin that rivals any deep-fried wing, but without all the oil splatter and mess. Plus, you can have them ready in under 30 minutes. The key to getting that restaurant-quality crispiness is all about the prep work. I always pat the wings completely dry with paper towels and then let them sit uncovered in the fridge for at least an hour. This extra step draws out moisture from the skin, which is what gives you that golden, crackling exterior. The seasoning blend I use is pretty simple but effective - kosher salt, garlic powder, paprika, and a touch of onion powder. Nothing fancy, but it works. Temperature control is crucial here. I start the wings at 380°F for the first 12 minutes, then flip them and bump it up to 400°F for the final 8-10 minutes. This two-stage approach ensures the meat cooks through evenly while the skin gets properly crispy. Don't overcrowd your air fryer basket either - the wings need space for the air to circulate properly. These wings are perfect for Shabbat appetizers or any time you want something that feels indulgent but doesn't require much active cooking time. I like to serve them with some roasted vegetables or a simple green salad. They're also great for game day or casual dinners when you want something everyone will enjoy.
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Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes
  • 1 tablespoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon vegetable oil optional, for extra crispiness

Method
 

  1. Pat chicken wings completely dry with paper towels. Place on a plate and refrigerate uncovered for at least 1 hour or up to 4 hours to dry out the skin.
  2. In a small bowl, combine kosher salt, garlic powder, paprika, onion powder, and black pepper.
  3. Remove wings from refrigerator and pat dry again. Toss wings with vegetable oil if using, then sprinkle seasoning mixture evenly over all sides of the wings, rubbing it in well.
  4. Preheat air fryer to 380°F for 3 minutes.
  5. Place wings in air fryer basket in a single layer, making sure they don't overlap. You may need to cook in batches depending on your air fryer size.
  6. Cook at 380°F for 12 minutes.
  7. Flip wings over and increase temperature to 400°F. Cook for another 8-10 minutes until skin is golden brown and crispy.
  8. Check internal temperature reaches 165°F with an instant-read thermometer.
  9. Remove from air fryer and let rest for 2-3 minutes before serving.

Notes

For extra crispy wings, you can increase the final cooking time by 2-3 minutes. Wings can be prepped with seasoning up to 4 hours ahead and stored covered in the refrigerator. Leftover wings reheat well in the air fryer at 350°F for 3-4 minutes.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 20g 26%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 390mg 17%
Dietary Fiber 0g
Total Sugars 0g
Protein 25g 50%
*Percent Daily Values are based on a 2,000 calorie diet.
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