Ingredients
Method
- Pat chicken wings completely dry with paper towels. Place on a large plate and refrigerate uncovered for 30 minutes to remove excess moisture.
- In a small bowl, combine kosher salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper if using.
- Remove wings from refrigerator and drizzle with vegetable oil. Toss to coat evenly, then sprinkle seasoning mixture over wings and rub to distribute evenly on all surfaces.
- Preheat air fryer to 400°F for 3 minutes.
- Arrange wings in air fryer basket in a single layer, making sure they don't touch. You may need to cook in batches depending on your air fryer size.
- Cook at 400°F for 12 minutes, then flip wings using tongs.
- Reduce temperature to 375°F and continue cooking for 10-13 minutes more, until skin is golden brown and crispy and internal temperature reaches 165°F.
- Remove wings and let rest for 2-3 minutes before serving. Repeat with remaining wings if cooking in batches.
Notes
For extra crispy skin, increase the initial resting time in the refrigerator to 2 hours. Wings can be seasoned up to 4 hours ahead and refrigerated. Leftover wings reheat well in the air fryer at 350°F for 3-4 minutes. Don't overcrowd the basket as this will result in soggy wings instead of crispy ones.