Chicken wings cooks in an air fryer at 200°C (390°F) for 18~22 min. Preheat first, and flip once halfway. Crisp skin, no red near the bone
Crisp wings are entirely about driving moisture out of the skin. Pat them bone dry and dust on a pinch of baking powder for a noticeably crisper result. Sauce them after cooking, never before — sugar burns long before the wing is done.
Wings will not crisp where they touch. Cook only what fits in one layer and split anything over ten pieces.
At a glance
| Temperature | 200°C (390°F) |
|---|---|
| Time | 18~22 min |
| Preheat | Yes |
| Flip | Yes |
| Doneness check | Crisp skin, no red near the bone |
| Adjusting for quantity | Wings will not crisp where they touch. Cook only what fits in one layer and split anything over ten pieces. |
What usually goes wrong
- Saucing before cooking — the sugar chars
- Not drying the skin — chewy, not crisp
- Overlapping — pale patches where they touch