If you’re into wings—and I mean really into wings—then you’ve got to try these crispy air fryer whole chicken wings. No need to break them into flats and drums, no messy deep fryer situation—just quick, juicy, flavor-packed wings with perfectly golden skin right out of your air fryer.
These are the kind of wings you make when guests drop by, or when you’re standing in your kitchen hungry and want something fun without turning the oven on. I serve them straight out of the basket with a cold drink and dipping sauce, and they’re gone in minutes.
Why I Always Keep Wings in My Freezer
I started cooking whole wings instead of splitting them mostly out of laziness—but ended up loving them that way. Less prep, more flavor, and they somehow stay juicier when kept whole. Plus, they look more impressive on the plate.
My air fryer has truly changed the game for wing nights. No oil splatter. No preheating a giant oven. No flipping hot pans. Just season, load, and crisp. I’ve made these wings for game nights, random weekday lunches, and even as a quick after-school snack for my niece who devours them faster than I can serve them.
What You’ll Need to Get Started
You don’t need a lot here—just your air fryer and a few kitchen staples:
-
Whole Chicken Wings: You can get them from your local butcher, grocery store, or even the frozen section. I usually keep a stash in the freezer and defrost as needed.
-
Chicken Seasoning: Use what you love. I like a smoky homemade dry rub with garlic powder, paprika, onion powder, salt, pepper, and a pinch of chili powder.
-
Olive Oil Spray: This helps the seasoning stick and gives the skin that golden, crisp finish. You could use melted butter too if you’re feeling indulgent.
Step-by-Step: How I Cook Wings in the Air Fryer
-
Preheat Your Air Fryer
Set it to 390°F and lightly spray the basket. Preheating helps get that crispy skin right from the start. -
Prep the Chicken
Wash and pat the wings really dry. I mean take-your-time dry. This is the secret to crispy skin. No moisture = no soggy wings. -
Season Generously
Toss the wings in a large bowl, spray a little oil, then coat with your seasoning mix. Use your hands and get in there—it’s the best way to make sure every nook and cranny is covered. -
Arrange in a Single Layer
Lay them out in one layer in the air fryer basket. Don’t crowd them—if they’re overlapping, they’ll steam instead of crisp. Do it in batches if needed. -
Cook & Flip
Air fry for 10 minutes, flip them with tongs, then cook for another 5–10 minutes depending on how crispy you like them. -
Check for Doneness
A meat thermometer should read at least 165°F in the thickest part. I usually let mine hit 175°F because they get even crispier without drying out. -
Rest & Serve
Let them sit for 3–5 minutes after cooking. This keeps the juices in and gives the skin one last moment to crisp up before digging in.
What I Serve These With (Dips + Sides)
Wings need dipping sauce—it’s the law. Here are some go-to pairings from my kitchen:
-
Buffalo sauce or honey BBQ for classic flavor
-
Ranch or blue cheese dressing for that cool contrast
-
Spicy garlic mayo if I’m feeling fancy
For sides, I’ll do celery sticks or cucumber slices when I’m keeping it light, or roasted veggies like asparagus or sweet potato fries when I want a full meal.
Keeping Leftovers Tasty
If you’ve somehow got leftovers (which is rare in my house), just store them in an airtight container in the fridge. They’ll keep for 3–4 days.
To reheat, use the air fryer again! Reheat at 350°F for 5 minutes, then bump it up to 400°F for another 5 minutes to bring back the crunch. Don’t bother with the microwave—it’ll make them soft and sad.
Freezing? Lay them out on a tray and freeze for a couple of hours first so they don’t stick together. Then store in a freezer bag for up to 3 months.
Handy Tips from My Kitchen
-
Space is key: Don’t pile wings on top of each other in the basket. The more space between them, the better the crisp.
-
Dry them well: Use paper towels and take your time. I sometimes let them air dry in the fridge for 30 minutes if I’ve got time—it makes a difference.
-
Customize your flavor: Want lemon pepper wings? Garlic Parmesan? Toss the cooked wings in your favorite sauce after cooking. They soak up flavor best when hot.
Got Questions? I’ve Got Answers
Can I air fry whole wings without cutting them?
Absolutely. That’s how I make them. Whole wings actually hold moisture better and look great on the plate.
How long do wings take in the air fryer?
At 390°F–400°F, you’re looking at 18–20 minutes total. Flip halfway for even crisping.
Is air frying better than baking?
For me, yes. Air frying is faster, uses less oil, and gives better crisp. It’s my go-to method when I’m craving wings without the mess or time commitment of baking or deep frying.
Air Fryer Whole Chicken Wings
Juicy on the inside, perfectly crispy on the outside—these air fryer whole chicken wings are the ultimate quick fix for wing lovers.
Ingredients
- 6 whole chicken wings
- Olive oil spray
- 1½ tablespoons of your favorite chicken seasoning blend
Instructions
- Start by getting your air fryer preheated to 390°F. While it’s warming up, give the basket a quick mist of olive oil spray so the wings don’t stick.
- Next, rinse the chicken wings under cold running water, then pat them thoroughly dry with paper towels. Moisture is the enemy of crispiness, so don’t skip this step!
- Place the wings in a mixing bowl and lightly coat them with olive oil spray. Sprinkle the chicken seasoning generously all over and rub it in well—this helps the flavor cling during cooking.
- Arrange the wings in a single layer in the air fryer basket, giving them just a bit of breathing room. Let them cook for 10 minutes.
- Flip each wing over using tongs, then cook for another 5 to 10 minutes depending on how crispy you like them. For safety, use a meat thermometer to check that they’ve hit an internal temperature of 165°F.
- Once done, let them rest for a few minutes before serving. They're great on their own or dipped in your favorite sauce!
Notes
- Don’t overcrowd the basket—space helps them crisp evenly.
- If you're working with a smaller air fryer, cook the wings in batches.
- Make sure the wings are really dry before seasoning for best results.
- Always check for doneness with a meat thermometer—165°F is your golden number.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 70Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 19mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 5g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Wrapping It Up
These air fryer whole chicken wings are ridiculously easy and always a crowd-pleaser. No need to fuss with breaking them apart or preheating the oven—just season, air fry, and enjoy.
Whether it’s game night, dinner-for-one, or a quick bite before school, these wings are in my regular rotation for a reason. I always keep a batch in the freezer, and once you try them, you probably will too.
Try other Air Fryer recipes:
