– 2 lbs chicken wings (split and tips removed) – 1 tbsp olive oil – 1 tsp garlic powder – 1 tsp paprika – 1/2 tsp salt – 1/2 tsp black pepper – Optional: Buffalo, BBQ, or honey garlic sauce for tossing
Pat chicken wings dry with paper towels. This step ensures maximum crispiness by removing excess moisture before seasoning.
Toss wings in olive oil, garlic powder, paprika, salt, and pepper. Make sure each wing is evenly coated for bold, even flavor.
Preheat your air fryer to 380°F. A hot air fryer ensures the wings begin crisping up immediately for the best golden-brown finish.
Place wings in a single layer in the basket. Air fry at 380°F for 10 minutes per side, shaking halfway through for even cooking.
For sauced wings, toss cooked wings in buffalo, BBQ, or honey garlic sauce right after air frying while they’re still hot.
Serve hot with celery sticks and your favorite dipping sauce. Perfectly crispy wings—no deep fryer, no mess, just delicious results.