Let me show you the one ingredient that makes the best extra crispy air fryer chicken wings with a crunch that lasts.
Check out how I make these Crispy Air Fryer Chicken Wings in the video below. If you liked it, give it a thumbs up and subscribe to my YouTube channel for more air fryer chicken recipes and crispy comfort food.
Why you’ll love these
These wings come out crispy on the outside and juicy inside, with a simple potato starch coating that actually works in the air fryer, and they are also gluten-free… I’m obsessed.
I make these when I want wings, but I do not want to deal with a pot of oil and the whole kitchen smelling like frying. You coat them, pop them in the air fryer, flip once, and that’s it. The outside gets that crunchy bite, and the inside stays juicy.
Texture + flavor
The outside is light and crackly, not bready or heavy. The inside stays tender and juicy, which is exactly what we want.
Flavor-wise, it’s savory, a little spicy if you use the cayenne, and seriously snackable… how can you not?!
Did You Know: Potato starch crisps up really well because it dries out fast on the surface, which helps the coating get crunchy while the chicken stays juicy inside.
Crispy chicken wings ingredients
This recipe makes enough for about 3 people. You’ll end up with 15 wings total, so plan on about 5 wings per person.
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- 2 pounds, which is about 15 chicken wing drumettes (900 g)
- 1/2 teaspoon salt (about 3 g)
- 1/2 teaspoon black pepper (about 1 g)
- 1/2 teaspoon garlic powder (about 1.5 g)
- 1/2 teaspoon onion powder (about 1.2 g)
- 1/4 teaspoon cayenne pepper (optional) (about 0.5 g)
- 1 teaspoon adobo seasoning or any of your favorite seasonings (about 4 g)
- 2 cups potato starch (about 340 g)
Note: Adobo seasoning can be salty depending on the brand. If yours is very salty, you can reduce the salt next time.
Equipment you’ll need
- Air fryer
- Large bowl
- Paper towels
- Plate
- Tongs (optional)
Instructions for this recipe
Step 1: Dry the chicken
Pat the chicken wing drumettes really, really dry with paper towels. Take an extra minute here. This is what helps the coating get crispy.
Step 2: Season
Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper if you want a little kick, and 1 teaspoon adobo seasoning. Use tongs or your hands to toss the chicken until the seasonings look evenly spread on all the pieces.
Step 3: Coat with potato starch
Put 2 cups of potato starch on a plate. Take one piece of chicken at a time and press it firmly into the potato starch. Flip it and press again so the potato starch gets into the little cracks and folds.
Lift it up, shake off the loose extra, and set it aside. Potato starch is the secret ingredient here because it crisps up light and crunchy in the air fryer, and it helps keep the chicken juicy inside.
Step 4: Load the air fryer
Place the coated chicken pieces in the air fryer basket in a single layer. You will probably need to cook them in batches, because they will not all fit without stacking.
Step 5: Air fry
Air fry at 340°F (170°C) for 25 to 30 minutes. Start checking at 25 minutes. About halfway through, flip the chicken wings so they cook evenly and get crispy on all sides. They’re done when the outside looks dry and crisp, and the chicken reaches 165°F inside.
Top Tip: Check doneness the easy way: Use a thermometer and make sure the thickest part hits 165°F. No thermometer? Cut into the biggest piece and look for clear juices and meat that is no longer pink.
Related Recipe: If you liked these extra crispy air fryer chicken wings, then check out also my air fryer chicken strips video here next.
Extra Crispy Air Fryer Chicken Wings
3
servings15
minutes30
minutes485
kcal45
minutesIf you want crispy wings from the air fryer, the kind that actually crunch when you bite in, this is the method. You get a crisp outside and juicy chicken without deep frying or dealing with a big pot of oil. And yes, they really do come out crunchy.
Keep the screen of your device on
Ingredients
15 small (900 grams) chicken wing drumettes
1 teaspoon (6 grams) salt
1/2 teaspoon (1 gram) black pepper
1/2 teaspoon (1.5 grams) garlic powder
1/2 teaspoon (1.2 grams) onion powder
1/4 teaspoon (0.5 grams) cayenne pepper
3 teaspoons (7.5 grams) adobo seasoning
2 cups (340 grams) potato starch
Directions
- Pat chicken wing drumettes dry using paper towels so the chicken wings will cook up extra crispy.
- Season drumettes with salt, black pepper, garlic powder, onion powder, cayenne pepper, and adobo seasoning, tossing until each piece is well coated.
- Press each piece of chicken firmly into potato starch and try to make sure all cracks and folds are covered, then shake off excess starch.
- Preheat air fryer to 340°F (170°C) and place chicken pieces in a single layer in the air fryer basket.
- Cook chicken wings in batches at 340°F (170°C) for 25 to 30 minutes, flipping halfway through to make sure all of them will turn out with even crispiness.
- Serve immediately, enjoying the crunchy exterior and juicy interior.
Equipment
Ninja Air FryerCheck it out on Amazon here
Recipe Video
Notes
- Potato starch swap options: If you cannot find potato starch, you can use the same amount of cornstarch instead. You will still get a crisp coating, just a little different in texture.
- How much potato starch do you really need? You usually do not need the full two cups to coat fifteen wings. Start with about one cup on the plate, then add more only if you run low or the starch gets damp and clumpy.
- Seasoning mix alternatives: If you do not have adobo seasoning, use your favorite all-purpose seasoning blend, but taste it first because many blends already contain salt. If it tastes salty on its own, reduce the salt in the recipe next time.
- Preheat for better crisp: Preheat your air fryer for a few minutes before the chicken goes in. That quick blast of heat helps the coating start crisping right away.
- Not crispy enough fix: Pat the chicken very dry before seasoning, and shake off loose potato starch so it does not turn chalky. Also, cook in batches if needed, because crowded wings trap steam and soften the coating.
- Doneness check that works: Use a thermometer and make sure the thickest part hits 165°F. If you do not have one, cut into the biggest piece and check that the juices run clear and the meat is no longer pink.
Nutrition Facts
- Total number of serves: 3
- Calories: 485kcal
- Fat: 28g
- Carbohydrates: 16g
- Protein: 39g
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Storage and reheating
Let the wings cool completely, then store them in an airtight container in the fridge for up to 3 days.
Reheat in the air fryer at 350°F (175°C) for 3 to 6 minutes until hot and crispy again. Skip the microwave if you can… it makes the coating soft.
Common issues and quick fixes
- Not crispy enough: The chicken was not dry enough, or the basket was crowded. Pat dry better next time, and cook in batches.
- Coating looks patchy: Press the chicken firmly into the potato starch so it gets into the folds, then shake off the loose extra.
- Tastes a little salty: Some adobo blends are strong. Next time, reduce the 1/2 teaspoon of salt to 1/4 teaspoon of salt.
More air fryer chicken recipes
If you loved these crispy air fryer chicken wings, check out more of my air fryer recipes and other easy chicken recipes too… I have so many favorites on my YouTube channel.
- Frozen Chicken Wings In An Air Fryer (NO Thaw!) – Forgot to thaw your wings? No problem. These frozen chicken wings go straight from the freezer to the air fryer and still turn out crispy and flavorful.
- CRISPY Air Fryer Chicken Thighs – Juicy on the inside with perfectly crispy skin on the outside, these air fryer chicken thighs are seasoned simply and cook up fast for an easy weeknight dinner.
- Air Fryer Chicken Drumsticks – These air fryer chicken drumsticks are tender, juicy, and full of flavor with a crispy exterior, making them a family-friendly meal that’s easy to customize with your favorite seasonings.
If you make this recipe, leave a comment with how it turned out, or drop your questions about these crispy air fryer chicken wings in the comments here or on the YouTube video. I’ll try to reply to as many as I can.