Crispy Air Fryer Chicken Wings with Garlic-Herb Rub
Julia Nguyen
Air Fryer Wings
Crispy, juicy air fryer chicken wings tossed in a garlicky herb glaze — fast and shareable.
Nutrition (per serving)
These wings are my go-to when I want something finger-licking good without babysitting the oven. A light dusting of baking powder and a garlic-herb rub gives the skin an addictively crisp texture, while the air fryer keeps the meat juicy and flavorful.
They come together fast — perfect for game day, a casual dinner, or a weekend snack. Serve them with lemon wedges and your favorite dipping sauce, and watch them disappear.
Ingredients
- Chicken wings (whole, tips removed or split into flats and drumettes):2 lb
- Baking powder (not baking soda):1 tbsp
- Kosher salt:1 tsp
- Black pepper:1/2 tsp
- Garlic powder:1 tsp
- Onion powder:1 tsp
- Smoked paprika:1 tsp
- Dried oregano:1 tsp
- Olive oil:2 tbsp
- Unsalted butter:3 tbsp
- Hot sauce (like Frank's RedHot):1/3 cup
- Honey:1 tbsp
- Fresh parsley, chopped:2 tbsp
- Lemon wedges:4 pieces
Instructions
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Pat the wings dry with paper towels and place them in a large bowl.
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Toss wings with baking powder, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, dried oregano, and olive oil until evenly coated.
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Preheat the air fryer to 400°F (200°C) for 3 minutes.
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Arrange wings in a single layer in the air fryer basket without overcrowding; cook in batches if needed.
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Air fry at 400°F for 10 minutes, flip the wings, then continue cooking for another 10–12 minutes until skin is deep golden and crisp and an instant-read thermometer registers 165°F in the thickest part.
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While wings cook, melt butter in a small saucepan over low heat, then whisk in hot sauce and honey until smooth to make the glaze.
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When wings are done, transfer them to a large bowl, pour the garlic-herb glaze over the wings, and toss to coat. Sprinkle with chopped parsley and squeeze over lemon wedges.
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Serve immediately with extra dipping sauce and lemon wedges on the side.
Tips & Notes
- Dry wings thoroughly before seasoning — removing surface moisture is key to crisp skin.
- A light dusting of baking powder (not soda) helps brown and crisp the skin in the air fryer.
- Don't overcrowd the air fryer basket; cook in batches so hot air can circulate and crisp each wing.
- Use an instant-read thermometer to avoid overcooking; wings are safe at 165°F and will stay juicier if removed promptly.
