20 Crispy Chicken Wing Recipes Air Fryer Delights

Craving that perfect crunch without the deep-fry hassle? You’re in luck! These 20 Crispy Chicken Wing Recipes for your air fryer are about to become your new go-to for game day, weeknight dinners, or anytime you need a flavor-packed bite. From smoky BBQ to zesty lemon pepper, we’ve got wings to satisfy every craving—crispy on the outside, juicy on the inside, and ready in a flash. Let’s dig in!

Honey Garlic Air Fryer Chicken Wings

These sticky-sweet wings pack a punch of flavor with minimal effort—perfect for game day or a weeknight treat.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Pat wings dry with paper towels. Toss with olive oil, salt, and black pepper until evenly coated.
2. Arrange wings in a single layer in the air fryer basket. Cook at 380°F for 12 minutes, flip, then cook another 12 minutes until crispy and internal temperature reaches 165°F.
3. Meanwhile, whisk honey, minced garlic, soy sauce, rice vinegar, and red pepper flakes in a small saucepan over medium heat. Simmer for 3 minutes until slightly thickened.
4. Toss cooked wings in the sauce until glazed. Return to the air fryer for 2 minutes at 400°F to caramelize.

The double-cook method ensures crackling-crisp skin with a glossy, finger-licking glaze—no soggy wings here!

Tip: For extra garlicky goodness, sprinkle with grated Parmesan after saucing.

Spicy Buffalo Air Fryer Chicken Wings

These wings are crispy, saucy, and packed with just the right amount of heat—perfect for game day or whenever you’re craving that classic Buffalo kick.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp baking powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 cup hot sauce (like Frank’s RedHot)
• 3 tbsp unsalted butter, melted
• 1 tbsp honey

Instructions:

1. Pat the chicken wings dry with paper towels. In a large bowl, toss them with 1 tbsp baking powder, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp salt until evenly coated.
2. Preheat the air fryer to 400°F. Arrange the wings in a single layer (work in batches if needed) and cook for 12 minutes. Flip and cook another 12–14 minutes until golden and crispy.
3. Meanwhile, whisk together 1/2 cup hot sauce, 3 tbsp melted butter, and 1 tbsp honey in a bowl. Toss the cooked wings in the sauce until fully coated.
4. Return sauced wings to the air fryer and cook at 400°F for 2–3 minutes to set the glaze.

The baking powder trick gives these wings an extra-crisp skin without frying, while the honey balances the heat for a crave-worthy finish.

Tip: For extra tang, drizzle with ranch or blue cheese dressing right before serving.

Lemon Pepper Air Fryer Chicken Wings

These wings pack a zesty punch with a garlicky lemon-pepper rub and come out perfectly crispy—no deep fryer required!

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded or saved for stock)
• 2 tbsp olive oil
• 2 tbsp lemon pepper seasoning (no salt added)
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1 tbsp fresh lemon zest
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat chicken wings dry with paper towels. Toss in a bowl with 2 tbsp olive oil until evenly coated.
2. In a small bowl, mix 2 tbsp lemon pepper seasoning, 1 tsp garlic powder, and 1/2 tsp kosher salt. Sprinkle over wings and toss to coat thoroughly.
3. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, flip, then cook another 10–12 minutes until skin is golden and internal temperature reaches 165°F.
4. Transfer wings to a serving plate. Sprinkle with 1 tbsp lemon zest and 1 tbsp chopped parsley while still hot.

The lemon zest brightens the savory crunch, while the air fryer locks in juiciness without greasy mess—game-day magic!

Tip: For extra tang, spritz with fresh lemon juice right before serving.

Teriyaki Glazed Air Fryer Chicken Wings

These sticky-sweet wings are a crowd-pleaser, with a glossy teriyaki glaze that caramelizes perfectly in the air fryer—no messy deep-frying required!

Ingredients:

• 2 lbs chicken wings, split into drumettes and flats
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup teriyaki sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

Instructions:

1. Pat the chicken wings dry with paper towels. In a bowl, toss them with 1 tbsp cornstarch, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Preheat air fryer to 380°F. Arrange wings in a single layer (work in batches if needed) and cook for 12 minutes, flipping halfway, until skin is crispy.
3. Meanwhile, whisk together 1/2 cup teriyaki sauce, 2 tbsp honey, 1 tbsp rice vinegar, and 1 tsp grated ginger in a small saucepan. Simmer over medium heat for 3–4 minutes until slightly thickened.
4. Toss cooked wings in the glaze until fully coated. Return to the air fryer and cook at 400°F for 3 more minutes to set the glaze.
5. Garnish with 1 tbsp sesame seeds and sliced green onions before serving.

The double-cook method gives these wings an irresistible crunch, while the ginger-kissed glaze clings like a glossy lacquer—perfect for game day or weeknight cravings.

Tip: For extra crispiness, let the cornstarch-coated wings sit uncovered in the fridge for 30 minutes before air frying.

BBQ Air Fryer Chicken Wings

These wings are the perfect combo of sticky-sweet BBQ and crispy skin—no deep fryer required!

Ingredients

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3/4 cup BBQ sauce (use your favorite store-bought or homemade)

Instructions

1. Pat chicken wings dry with paper towels. In a large bowl, toss wings with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, flip, then cook another 10–12 minutes until skin is crispy and internal temperature reaches 165°F.
3. Transfer wings to a clean bowl, drizzle with 3/4 cup BBQ sauce, and toss gently to coat. Return to the air fryer for 2–3 minutes just to caramelize the sauce.

The magic here? The air fryer renders the fat for crackly skin while keeping the meat juicy—no soggy wings in sight!

Tip: For extra crispiness, let wings sit uncovered in the fridge for 30 minutes before seasoning.

Garlic Parmesan Air Fryer Chicken Wings

These wings are crispy on the outside, tender on the inside, and packed with garlicky, cheesy flavor—no deep-frying required!

Ingredients:

• 2 lbs chicken wings, split into drumettes and flats
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• ½ cup grated Parmesan cheese
• 3 tbsp melted butter
• 3 cloves garlic, minced
• 1 tbsp chopped fresh parsley

Instructions:

1. Pat chicken wings dry with paper towels. In a large bowl, toss wings with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper until evenly coated.
2. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, flip, then cook another 10–12 minutes until golden and crispy.
3. While wings cook, mix ½ cup Parmesan cheese, 3 tbsp melted butter, and 3 cloves minced garlic in a bowl.
4. Toss hot wings in the garlic-Parmesan mixture until fully coated. Sprinkle with 1 tbsp chopped parsley before serving.

The air fryer gives these wings an irresistible crunch, while the buttery garlic-Parmesan glaze clings perfectly for maximum flavor in every bite.

Tip: For extra-crispy skin, let the wings sit uncovered in the fridge for 30 minutes before cooking.

Korean Gochujang Air Fryer Chicken Wings

These wings pack a punch with sweet, spicy, and umami flavors—plus, the air fryer gives them irresistibly crispy skin without the mess of deep frying.

Ingredients:

• 2 lbs chicken wings, split into drumettes and flats
• 1 tbsp baking powder (not baking soda!)
• 1 tsp kosher salt
• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Instructions:

1. Prep wings: Pat chicken wings dry with paper towels. Toss with 1 tbsp baking powder and 1 tsp kosher salt until evenly coated.
2. Air fry: Arrange wings in a single layer in the air fryer basket. Cook at 400°F for 24 minutes, flipping halfway, until golden and crispy.
3. Make sauce: While wings cook, whisk together 1/4 cup gochujang, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp ginger, and 2 cloves minced garlic in a large bowl.
4. Toss & serve: Transfer hot wings to the bowl with sauce and toss to coat. Sprinkle with 1 tbsp sesame seeds and scallions.

The magic here? The baking powder ensures ultra-crispy skin, while the gochujang glaze caramelizes into a sticky, finger-licking glaze.

Tip: For extra crunch, let the wings sit uncovered in the fridge for 1 hour after seasoning (before air frying).

Sweet Chili Air Fryer Chicken Wings

These sticky-sweet wings pack a punch of flavor with minimal effort—perfect for game day or a quick weeknight treat.

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp baking powder (for extra crispiness!)
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/3 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tsp lime juice
• 1 tbsp chopped cilantro (optional, for garnish)

Instructions:

1. Pat wings completely dry with paper towels. In a bowl, toss wings with 1 tbsp baking powder, 1 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until evenly coated.
2. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, flip, then cook another 12 minutes until golden and crispy.
3. While wings cook, whisk together 1/3 cup sweet chili sauce, 1 tbsp soy sauce, and 1 tsp lime juice in a large bowl.
4. Toss hot wings in the sauce until glazed. Garnish with cilantro if using.

The baking powder trick gives these wings an unreal crunch—no deep fryer required! The sweet-spicy glaze clings beautifully without turning soggy.

Tip: For extra caramelization, pop sauced wings back in the air fryer at 400°F for 1–2 minutes.

Cajun Spiced Air Fryer Chicken Wings

These crispy, boldly spiced wings are a game-day hero—ready in under 30 minutes with zero frying mess!

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded)
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional for heat)

Instructions:

1. Pat chicken wings dry with paper towels. In a large bowl, toss wings with 2 tbsp olive oil until evenly coated.
2. In a small bowl, mix 1 tbsp Cajun seasoning, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp cayenne pepper. Sprinkle over wings and toss to coat.
3. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, flip, then cook another 10–12 minutes until deeply golden and crispy.
4. Let rest 5 minutes before serving. The Cajun blend caramelizes slightly in the air fryer, creating a smoky-sweet crust with juicy meat underneath.

Tip: For extra crispiness, spritz wings lightly with oil halfway through cooking.

Thai Peanut Air Fryer Chicken Wings

These wings pack a punch with sticky-sweet peanut sauce and a crispy air-fried finish—no deep fryer required!

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp lime juice
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Toss chicken wings with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Arrange in a single layer in the air fryer basket.
2. Air fry at 400°F for 22–25 minutes, flipping halfway, until skin is crispy and internal temperature reaches 165°F.
3. Meanwhile, whisk together 1/3 cup peanut butter, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp lime juice, 1 tsp ginger, 1/2 tsp garlic powder, and 1/4 tsp red pepper flakes in a saucepan over low heat until smooth (2–3 minutes).
4. Toss cooked wings in the peanut sauce until fully coated. Garnish with 2 tbsp cilantro.

The magic here? The air fryer gives you shatteringly crisp skin while the peanut sauce clings perfectly—no sogginess in sight!

Tip: For extra crunch, air fry sauced wings for 1–2 additional minutes.

Classic Salt and Vinegar Air Fryer Chicken Wings

These tangy, crispy wings pack all the punch of your favorite salt and vinegar chips—minus the deep fryer mess!

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 1 cup distilled white vinegar
• 1 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Flaky sea salt (for garnish)

Instructions:

1. In a large bowl, toss chicken wings with 1 cup distilled white vinegar. Let marinate at room temperature for 20 minutes (or up to 1 hour for extra tang). Drain and pat very dry with paper towels.
2. Toss wings with 1 tbsp olive oil, 1 1/2 tsp kosher salt, 1 tsp garlic powder, and 1/2 tsp black pepper until evenly coated.
3. Arrange wings in a single layer in air fryer basket. Cook at 400°F for 12 minutes, flip, then cook another 10–12 minutes until deeply golden and crispy.
4. Sprinkle with flaky sea salt while hot. Serve immediately with extra vinegar for dipping if desired.

The vinegar marinade tenderizes the meat while keeping the skin shatteringly crisp—no breading required!

Tip: For extra acidity lovers, spritz cooked wings with malt vinegar right before serving.

Maple Sriracha Air Fryer Chicken Wings

These wings are the perfect balance of sweet, spicy, and crispy—no deep-frying required!

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp baking powder (for extra crispiness!)
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 cup pure maple syrup
• 2 tbsp sriracha
• 1 tbsp soy sauce
• 1 tbsp unsalted butter, melted

Instructions:

1. Prep wings: Pat wings dry with paper towels. In a bowl, toss wings with 1 tbsp baking powder, 1 tsp kosher salt, and 1/2 tsp garlic powder until evenly coated.
2. Air fry: Arrange wings in a single layer in the air fryer basket. Cook at 400°F for 12 minutes, flip, then cook another 12–14 minutes until deeply golden and crispy.
3. Make glaze: While wings cook, whisk together 1/4 cup maple syrup, 2 tbsp sriracha, 1 tbsp soy sauce, and 1 tbsp melted butter in a small saucepan. Simmer over low heat for 2 minutes until slightly thickened.
4. Toss & serve: Transfer hot wings to a large bowl, pour glaze over, and toss to coat. Serve immediately with extra napkins!

The magic here? The baking powder gives these wings an ultra-crisp skin while the glaze clings perfectly—no sogginess in sight.

Tip: For extra heat, add a pinch of cayenne to the glaze or serve with a side of cool ranch dressing to balance the spice.

Herb and Butter Air Fryer Chicken Wings

These wings are crispy on the outside, juicy on the inside, and packed with savory herb butter flavor—no deep fryer required!

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 2 tbsp unsalted butter, melted
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, 1 tsp garlic powder, 1 tsp thyme, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Preheat air fryer to 380°F. Arrange wings in a single layer (work in batches if needed) and cook for 12 minutes, flipping halfway.
3. Increase temperature to 400°F and cook for 3–5 more minutes until skin is golden and crispy.
4. Transfer wings to a clean bowl, drizzle with 2 tbsp melted butter, and toss to coat. Sprinkle with fresh parsley before serving.

The herb butter glaze clings to every nook of the crispy wings, making them irresistibly fragrant and rich without heavy breading.

Tip: For extra-crispy skin, let the wings sit uncovered in the fridge for 30 minutes before seasoning.

Jerk Seasoned Air Fryer Chicken Wings

These wings pack a punch with bold Caribbean flavors and come out perfectly crispy—no deep fryer required!

Ingredients:

• 2 lbs chicken wings, split at joints, tips discarded
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp ground allspice
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Pat chicken wings dry with paper towels. In a large bowl, toss wings with 2 tbsp olive oil until evenly coated.
2. In a small bowl, mix 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp allspice, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Sprinkle seasoning over wings and toss to coat thoroughly.
3. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Cook at 380°F for 12 minutes, flip, then cook another 10–12 minutes until deeply golden and internal temperature reaches 165°F.

The jerk spice blend caramelizes slightly in the air fryer, giving these wings a smoky-sweet crust with just the right kick. Serve with a cooling lime crema or extra napkins!

Tip: For extra crispiness, let wings sit uncovered in the fridge for 30 minutes before seasoning—this dries the skin.

Smoky Paprika Air Fryer Chicken Wings

These wings pack a smoky, slightly sweet kick with minimal effort—perfect for game day or a quick weeknight treat.

Ingredients:

• 2 lbs chicken wings, split at joints
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Pat chicken wings dry with paper towels and place in a large bowl. Drizzle with 1 tbsp olive oil, tossing to coat evenly.
2. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp brown sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Sprinkle over wings, rubbing seasoning into all sides.
3. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, flip, then cook another 10–12 minutes until crispy and internal temperature reaches 165°F.

The smoky paprika and touch of brown sugar create a caramelized crust that’s finger-licking good—no sauce required!

Tip: For extra crispiness, let wings sit uncovered in the fridge for 30 minutes before cooking.

Mango Habanero Air Fryer Chicken Wings

These wings pack the perfect punch—sweet, spicy, and crispy without the fuss of deep frying. Get ready for a flavor explosion!

Ingredients:

• 2 lbs chicken wings, split into drumettes and flats
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 cup mango nectar
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1-2 habanero peppers, seeded and minced (adjust for heat)
• 1 tbsp butter

Instructions:

1. Prep wings: Pat chicken wings dry, then toss with 1 tbsp olive oil, 1 tsp salt, 1 tsp garlic powder, and 1 tsp smoked paprika until evenly coated.
2. Air fry: Arrange wings in a single layer in the air fryer basket. Cook at 400°F for 12 minutes, flip, then cook another 10–12 minutes until crispy and internal temp reaches 165°F.
3. Make sauce: While wings cook, combine 1/2 cup mango nectar, 2 tbsp honey, 1 tbsp apple cider vinegar, and minced habaneros in a small saucepan. Simmer over medium heat for 5 minutes, then whisk in 1 tbsp butter until glossy.
4. Toss & serve: Transfer crispy wings to a bowl, pour sauce over, and toss gently to coat. Serve immediately with extra napkins!

The magic here? The air fryer gives these wings an irresistible crunch while the mango-habanero glaze clings perfectly—no soggy wings in sight.

Tip: For extra heat, leave a few habanero seeds in the sauce, or blend it smooth for a milder, fruitier kick.

Zesty Lime Air Fryer Chicken Wings

These wings pack a punch of bright citrus and garlic, with a crispy skin that’s impossible to resist—no deep fryer required!

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 2 tbsp olive oil
• 1 tbsp lime zest (from about 2 limes)
• 3 tbsp fresh lime juice
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp cayenne pepper (optional)
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Prep the wings: Pat chicken wings dry with paper towels. In a large bowl, toss wings with 2 tbsp olive oil, 1 tbsp lime zest, 3 tbsp lime juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1 tsp salt, ½ tsp black pepper, and ¼ tsp cayenne (if using) until evenly coated.
2. Air fry: Arrange wings in a single layer in the air fryer basket (work in batches if needed). Cook at 400°F for 12 minutes, flip, then cook another 10–12 minutes until golden and crispy.
3. Serve: Transfer wings to a platter, sprinkle with 2 tbsp chopped cilantro, and serve with extra lime wedges if desired.

The lime zest caramelizes slightly in the air fryer, creating a tangy, almost caramelized crust that balances the smoky paprika perfectly.

Tip: For extra crispy skin, let the seasoned wings sit uncovered in the fridge for 30 minutes before air frying.

Ranch Seasoned Air Fryer Chicken Wings

These crispy, herby wings are a game-day hero—ready in under 30 minutes with that irresistible ranch flavor we all love.

Ingredients:

• 2 lbs chicken wings, split at joints (tips discarded)
• 2 tbsp olive oil
• 1 tbsp ranch seasoning mix (store-bought or homemade)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Pat chicken wings dry with paper towels. Toss with 2 tbsp olive oil in a large bowl.
2. In a small bowl, mix 1 tbsp ranch seasoning, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Sprinkle evenly over wings, tossing to coat.
3. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, flip, then cook another 10–12 minutes until golden and crispy.

The magic here? No flour or breading—just pure crunch from the air fryer and that bold ranch punch in every bite.

Tip: For extra tang, drizzle with a little buttermilk or serve with creamy ranch dressing for dipping.

Chili Lime Air Fryer Chicken Wings

These zesty chili lime wings are crispy, tangy, and just spicy enough—perfect for game day or a quick weeknight treat with minimal cleanup!

Ingredients:

• 2 lbs chicken wings, split at joints, tips removed
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Zest and juice of 1 lime
• 1 tbsp honey
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. Pat chicken wings dry with paper towels. In a large bowl, toss wings with 1 tbsp olive oil, 1 tsp salt, 1 tsp chili powder, 1/2 tsp garlic powder, and 1/2 tsp smoked paprika until evenly coated.
2. Arrange wings in a single layer in the air fryer basket (work in batches if needed). Air fry at 400°F for 12 minutes, flip, then cook another 10–12 minutes until crispy and internal temperature reaches 165°F.
3. While wings cook, whisk together zest and juice of 1 lime with 1 tbsp honey in a small bowl. Brush mixture over hot wings right after cooking.
4. Garnish with 1/4 cup chopped cilantro and serve immediately.

The lime-honey glaze caramelizes slightly on the crispy wings, balancing heat with a bright, citrusy sweetness—no frying oil required!

Tip: For extra crispy skin, let wings sit uncovered in the fridge for 30 minutes before seasoning.

Garlic Herb Air Fryer Chicken Wings

These wings are crispy on the outside, juicy on the inside, and packed with savory garlic-herb flavor—no deep-frying required!

Ingredients:

• 2 lbs chicken wings, split into drumettes and flats
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Pat chicken wings dry with paper towels. In a large bowl, toss wings with 2 tbsp olive oil until evenly coated.
2. Add 4 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp onion powder, and 1/4 tsp red pepper flakes (if using). Mix well to coat.
3. Preheat air fryer to 380°F. Arrange wings in a single layer (work in batches if needed). Air fry for 12 minutes, flip, then cook another 10–12 minutes until golden and crispy.
4. Transfer to a plate and let rest 2 minutes before serving.

The fresh herbs and garlic cling to every nook of the wings, creating a fragrant crust that’s way more flavorful than traditional buffalo sauce. Tip: For extra crispiness, spritz the wings with a little cooking spray before air frying.

Conclusion

With 20 crispy air fryer chicken wing recipes, there’s something here for every craving—whether you love spicy, sweet, or savory flavors. Try these easy, crowd-pleasing recipes and let us know which one’s your favorite in the comments! Don’t forget to share this roundup with fellow wing lovers on Pinterest. Happy cooking!