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–+ servings

Air Fryer BBQ Chicken Wings

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Air frying adds a crisp edge and tender inside to familiar comfort food with a bit of a smoky twist. These wings bring brightness to the palate with their balanced BBQ glaze that clings just right without sogginess or falling off too soon.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds chicken wings whole or separated flats and drumettes
  • ½ cup BBQ sauce choose your favorite balanced sweet-smoky sauce
  • cooking oil spray light spray of neutral oil like canola or avocado to crisp the skin
  • 1 teaspoon salt for seasoning wings before cooking
  • ½ teaspoon baking powder optional, for extra crispiness without changing flavor
  • ½ teaspoon garlic powder optional, to deepen smoky and savory notes
  • ½ teaspoon smoked paprika optional, to add smoky flavor

Equipment

  • Air fryer For cooking the wings crispy and evenly
  • Paper towels To pat dry the wings before cooking
  • Wire rack For cooling wings before storing to maintain crispness

Method
 

  1. Pat dry wings with paper towels and optionally let them air-dry in the fridge for 15 minutes for crisp skin.
  2. Preheat your air fryer to 380°F (193°C) for 3–5 minutes before cooking.
  3. Toss wings with salt, baking powder (if using), garlic powder, and smoked paprika for even coating.
  4. Place wings in a single layer with about 1 inch of space for air circulation in the air fryer basket.
  5. Air fry at 380°F for 10 minutes, skin side down, until crisp and golden.
  6. Flip the wings and air fry for another 10–15 minutes until internal temperature reaches 165°F and skin is browned.
  7. Toss wings with BBQ sauce and air fry for 3–5 minutes more, or brush sauce on just before serving for maximum crispness.

Notes

  • Use minimal oil spray to keep wings crispy and less greasy.
  • Make sure wings are dry before air frying for best texture.
  • Cool wings completely on a wire rack before storing to maintain crispness.
  • Reheat wings in an oven with foil loosely covered to keep moisture and crisp texture.
  • Freeze wings in airtight containers for up to two months.

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