Ingredients
Method
- Add the chicken, olive oil, paprika, garlic powder, black pepper, and salt to a large bowl. Use your hands to massage the spices all over the chicken.
- In a small bowl, combine the flour and cornstarch. Add this to the bowl of chicken and toss until each piece is evenly coated.
- Arrange the chicken in the air fryer basket spaced evenly. Spray with oil and air fry at 400°F for 8 minutes. Flip and air-fry for another 8 minutes until crisp and golden brown.
Notes
Pat Dry First: I always pat my chicken wings completely dry with paper towels before adding any seasonings.
This small step makes a huge difference in getting that crispy skin we all crave.
Flour and Cornstarch Balance: The combination of flour and cornstarch is my secret weapon for extra crunch.
If you're out of cornstarch, you can use all flour, but the texture won't be quite as light and crispy.
Don't
Overcrowd the Basket: I learned the hard way that cramming too many wings in the air fryer leads to steaming instead of crisping.
Leave a little space between each piece so the hot air can circulate properly.
Spray Oil is Essential: A light spritz of oil spray right before cooking helps the coating brown beautifully.
I use avocado oil spray for its high smoke point, but any neutral oil spray works fine.
Sauce After Cooking: If you want saucy wings, toss them in your favorite sauce right after they come out of the air fryer.
Adding sauce before cooking will make the coating soggy and prevent that golden crispiness.
Make Ahead Tip: You can season the wings up to 24 hours ahead and keep them covered in the fridge.
Just add the flour and cornstarch mixture right before cooking for the best texture.
Storage and Reheating: Leftover wings keep well in an airtight container in the fridge for up to 3 days.
To bring back the crunch, reheat them in the air fryer at 375°F for 3 to 4 minutes, which works much better than a microwave.
