Ingredients
- 2 lb chicken wings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon mixed herbs
- 2 tablespoon avocado oil or any high-smoke-point oil
Instructions
- Preheat your air fryer to 400°F (200°C) for about 5 minutes.
- Add the chicken wings to a large bowl then add salt, black pepper, garlic powder, smoked paprika, and mixed herbs.
- Drizzle the avocado oil over the chicken wings and toss to ensure they are coated evenly.
- Once preheated, arrange the chicken wings in a single layer in the air fryer basket, making sure they are not overcrowded. You may need to cook the wings in batches depending on the size of your air fryer.
- Place the air fryer basket in the preheated air fryer and cook the chicken wings at 400°F (200°C) for 15-17 minutes, flipping them halfway through the cooking time. The chicken wings should be crispy and golden brown.
- Once cooked, remove the chicken wings from the air fryer and let them rest for a few minutes before serving.
Nutrition
Notes
Pro Tips
- Dry wings are crispy wings: Moisture is the enemy of crisp. If you have time, let the patted-dry wings sit uncovered in the fridge for an hour. The skin dries further and crisps even harder.
- Use your ears, not just the timer: A loud, aggressive spatter early on is normal. When it mellows into a steady crackle, the fat has rendered and you're minutes from done.
- Check temp at the bone: Slide the thermometer probe into the thickest part of the drumette without touching bone. 165°F is safe, but I'll let mine ride to 175°F because wing meat gets more tender, not drier, with the extra time.
- Sauce after, never before: Wet sauce on raw wings steams the skin soft. Cook them naked and crispy, then toss in warm sauce right before serving so the crunch survives.
- Don't skip the flip: Air fryers heat from the top. One flip halfway through means both sides get their turn under the element and you don't end up with a one-sided tan.