Air Fryer Whole Chicken Wings

Sometimes you just want the satisfying crunch of fried chicken without the mess of deep frying — that’s where these air fryer whole chicken wings come in. They’re golden, flavorful, and cooked through in about half an hour. No flour, no breading, and barely any oil, yet the skin still crisps up beautifully.

I make these when I’m craving wings on a weeknight but don’t feel like heating up the oven for an hour. They’re also perfect for game nights because you can make them in batches while still spending time with everyone.

Why I Love Making Whole Wings in the Air Fryer

I used to always cut my wings into flats and drums, but lately I’ve been hooked on cooking them whole. They stay juicier, and you get that mix of textures — a little more meat on the drum side and the thin, crispy skin on the flat. Plus, fewer cuts mean less prep.

With the air fryer, you get all the crispiness you’d expect from a deep fryer without the heavy oil. It’s faster, cleaner, and honestly, more flavorful because the seasoning really gets into the skin.

My Go-To Tips for Perfect Air Fryer Wings

• Dry them well – Pat the wings thoroughly with paper towels before seasoning. This step is key for crispy skin.
• Give them space – Don’t pile the wings on top of each other. A little room between pieces means better air circulation and crispier results.
• Season generously – Wings are all about bold flavor. I use a mix of smoked paprika, garlic powder, onion powder, salt, and pepper.
• Use a light oil spray – Just enough to help the skin brown without weighing it down.
• Flip halfway – Turning the wings ensures both sides get evenly crispy.

What You’ll Need

• Whole chicken wings – Raw and uncut.
• Sea salt & black pepper – The basics for seasoning.
• Smoked paprika – Adds a deep, smoky flavor.
• Garlic powder & onion powder – For savory depth.
• Baking powder (optional) – Helps the skin crisp up even more.
• Oil or cooking spray – For that golden finish.

How I Make Them

1. Prep the wings – Bring to room temp if possible. Pat dry with paper towels.
2. Season – Toss wings in a bowl with spices (and baking powder if using).
3. Preheat & arrange – Lightly oil the air fryer basket, then place wings in a single layer.
4. Cook – Air fry at 400°F for 12 minutes per side, or until skin is as crispy as you like.
5. Serve hot – Enjoy plain or toss in your favorite wing sauce.

Flavor Variations I’ve Tried

• Lemon pepper – Toss in lemon pepper seasoning right after cooking.
• Buffalo – Coat with hot sauce and melted butter.
• Honey garlic – Mix honey, soy sauce, and minced garlic for a sticky glaze.
• Sweet chili – Use bottled sweet chili sauce for a quick, sweet-spicy coating.

Storing & Reheating

• Fridge – Keeps for 3 days in an airtight container.
• Reheat – Air fry at 360°F for 6–7 minutes, or bake at 350°F for 15–20 minutes.
• Freezer – Freeze cooked wings for up to 2 months; reheat directly from frozen at 380°F until hot.

FAQs

How do I get extra crispy wings?
Dry the skin well, don’t overcrowd the basket, and cook at a high temp. Adding baking powder helps too.

Do I need to preheat the air fryer?
It’s optional, but preheating helps the skin start crisping right away.

Can I cook frozen wings?
Yes, but increase cook time by 5–10 minutes and expect them to be less crispy.

What’s the best sauce for these?
Buffalo, lemon pepper butter, garlic parmesan, or honey BBQ are all delicious.

Should I cut them into flats and drums first?
You can, but keeping them whole means less prep and juicier meat.

Final Thought

These air fryer whole chicken wings are my weeknight guilty pleasure without the guilt. They’re quick, crispy, and endlessly customizable, whether you keep them simply seasoned or load them up with sauce. Once you try them, you might just find yourself skipping the takeout wings altogether.

Also try these Air Fryer Chicken recipes:-

• Trader Joe’s Orange Chicken in the Air Fryer
• Air Fryer Tandoori Chicken
• Air Fryer Bone-In Split Chicken Breast