Deliciously crispy air fried wings tossed in a simple dry rub consisting of garlic powder, onion powder, paprika, brown sugar, salt, and pepper.
- 1 1/2–2 pounds chicken party wings (wingette and drummette separated)
- 1 tablespoon olive oil
- 1 1/2 tablespoons packed brown sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Sliced carrots, celery, and ranch dressing for serving
- Pat wings dry with a paper towel to remove excess moisture from the skin.
- Toss wings in a bowl with olive oil until evenly coated. A light coating is all that is needed but add more oil if needed. Season with salt and pepper and all spices. Toss until wings are evenly coated in the dry rub.
- Transfer wings to a 4-5 quart air fryer arranging them as evenly as possible in the basket with minimal overlap.
- Air fry at 375°F for 22-26 minutes, or until wings are crispy and fully cooked through (at least 165°F internal temp for chicken). Note: I do not preheat my air fryer prior to cooking wings. Toss the wings 2-3 times throughout the cooking process to ensure even cooking. Serve immediately with optional carrots, celery, and ranch dressing.
Just to note, chicken wings can be cooked up to 180°F and remain juicy and tender due to their higher fat content.
If cooking closer to 3 pounds of wings, it may take closer to 30 minutes to fully cook the wings, depending on the size of your air fryer. Do not overfill.
If using sauces such as buffalo sauce, I recommend prepping the wings by tossing in olive oil and seasoning with salt and pepper. Air fry the wings first, then toss in buffalo sauce/whatever sauce you’re using just before serving. This prevents a mess and makes for better-tasting and crispier wings.
- Serving Size: 5 wings
- Calories: 558
- Sugar: 3.6g
- Sodium: 287mg
- Fat: 40.1g
- Saturated Fat: 10.5g
- Carbohydrates: 4.4g
- Fiber: .03g
- Protein: 45.9g
- Cholesterol: 162mg
Keywords: air fryer chicken wings