Air Fryer Smoked Chicken Wings Recipe

Yield: 4 Servings
Prep Time: 10 minutes (plus 30 minutes optional marinating time)
Cook Time: 22-26 minutes
Total Time: 32-36 minutes (plus marinating)

Recipe Intensity: Easy

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Ingredients

• 2 lbs (about 1 kg) chicken wings, split into drumettes and flats, pat completely dry

• 1 tablespoon baking powder (NOT baking soda – this is the secret for extra crispiness!)

• 1 ½ tablespoons smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon cumin

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper, coarsely ground

• ¼ teaspoon cayenne pepper (optional, for a little heat)

• 1 tablespoon olive oil or avocado oil

For Serving (Optional):

• Ranch or blue cheese dressing

• Celery sticks

• Carrot sticks

• Your favorite wing sauce (e.g., buffalo, honey garlic, BBQ)

Equipment

• Air Fryer

• Large Mixing Bowl

• Tongs

• Instant-Read Thermometer (highly recommended)

Instructions

Step 1: Prepare the Chicken

Thoroughly pat the chicken wings dry with paper towels. This is the most critical step for achieving crispy skin, not a steamed texture. Place the completely dry wings in a large mixing bowl.

Step 2: Create the “Smoked” Dry Rub

In a small bowl, whisk together the baking powder, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, and cayenne (if using). The smoked paprika is the star here, providing that signature smoky depth.

Step 3: Season the Wings

Sprinkle the dry rub mixture evenly over the dried chicken wings. Drizzle with the tablespoon of oil. Using your hands or tongs, toss the wings vigorously until they are evenly and thoroughly coated on all sides.

Step 4: Let the Flavors Marinate (Optional but Recommended)

For the most flavorful wings, let them sit for 30 minutes at room temperature. If planning ahead, you can cover the bowl and refrigerate for up to 4 hours. Let them come close to room temperature for 15-20 minutes before air frying for the most even cooking.

Step 5: Air Fry to Crispy Perfection

1. Preheat your air fryer to 380°F (195°C) for 3 minutes. Preheating ensures a strong start for crisping.

2. Arrange the wings in a single layer in the air fryer basket, ensuring they are not touching or overcrowded. You may need to cook in two batches depending on the size of your air fryer.

3. Cook for 22-26 minutes, flipping the wings halfway through the cooking time. The wings are done when the skin is deep golden brown, crispy, and the internal temperature reaches 165°F (74°C) on an instant-read thermometer.

Step 6: Rest and Serve

Transfer the cooked wings to a clean plate or bowl and let them rest for 3-5 minutes. This allows the juices to redistribute, ensuring every bite is moist and tender. Toss in your favorite sauce now, or serve them dry-rub style with sauces on the side for dipping.

Chef’s Notes & Tips

• Why Baking Powder? Baking powder is alkaline and helps break down the proteins on the skin’s surface, allowing moisture to escape and promoting extreme crispiness. It is not a substitute for baking soda, which would leave a metallic taste.

• Avoid Overcrowding: Crowding the basket will steam the wings instead of frying them. Cook in batches for the best results.

• Temperature is Key: Don’t guess! Using a meat thermometer is the only way to guarantee perfectly cooked, safe, and juicy chicken.

• Sauce Them Right: If you want to sauce your wings, do it after they come out of the air fryer to keep the skin crispy. Toss them in a bowl with your desired sauce just before serving.

• Spice Level: Adjust the cayenne pepper to your liking. For more heat, add a ¼ teaspoon more.

Nutrition Information

• Serving Size: ¼ of the recipe (approximately 5-6 wings, without sauce)

• Calories: ~320

• Total Fat: 22g

• Saturated Fat: 6g

• Cholesterol: 115mg

• Sodium: 850mg

• Total Carbohydrates: 3g

• Dietary Fiber: 1g

• Sugars: 0g

• Protein: 28g

Please note: Nutritional information is an estimate and can vary based on the specific ingredients you use. Values do not include optional sauces or dips.

Recipe Last Updated

<recipe-last-updated>October 26, 2023</recipe-last-updated>

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Frequently Asked Questions (FAQ)

Can I use frozen wings?
It’s not recommended. Frozen wings will release too much water and steam, preventing them from getting crispy. Always thaw wings completely in the refrigerator and pat them extremely dry before seasoning.

My air fryer is smaller, what should I do?
Absolutely! Just cook in two batches. Keep the first batch warm in a 200°F (95°C) oven while the second batch cooks.

How do I store and reheat leftovers?
Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispiness, place them back in the air fryer at 375°F (190°C) for 3-5 minutes until hot and sizzling.