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A plate of saucy Air Fryer BBQ Wings garnished with chopped green onions, drizzled with white sauce, and served with a bowl of dip.

Air Fryer BBQ Wings

Mandy Applegate
Air Fryer BBQ Wings turned my air fryer into the most used appliance in my kitchen. Because once you get wings this crispy and this saucy without deep frying, there's no going back. The spiced flour coating comes out crunchy all the way around, and the BBQ sauce brushed over that hot crispy crust caramelizes into something sticky, smoky, and deeply good in every bite. I make them for Super Bowl Sunday, game day spreads, and any Friday night when the family wants wings and I want to have them on the table fast.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Air Fryer, Main Course
Cuisine American
Servings 4
Calories 523 kcal

Equipment

Ingredients
 
 

  • 2.5 pounds chicken wings (around 20 pieces)
  • 1 cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ cup barbecue sauce optional

Instructions
 

  • In a bowl, mix the flour, onion powder, garlic powder, paprika, chili powder, salt, and pepper. Toss the chicken wings in the flour mixture until evenly coated.
    2.5 pounds chicken wings, 1 cup flour, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon sea salt, 1 teaspoon black pepper
  • Place the wings in the air fryer basket in a single layer. Avoid overcrowding; cook in batches if needed.
  • Air fry at 390°F (200°C) for 18–20 minutes. Flip the wings and cook for another 10–15 minutes, until crispy and well browned. Brush with barbecue sauce if desired.
    ½ cup barbecue sauce

Notes

Here are a few things I've learned from making these that'll help yours come out perfectly every time.
  • Pat the wings dry first: Use paper towels to pat them dry before tossing them into the flour mixture. Removing surface moisture helps the coating stick better and crisp up faster.
  • Don't skip the batch cooking: Crowding the air fryer basket traps steam and prevents the coating from crisping properly. Cook in batches if needed so every wing gets proper hot-air circulation.
  • Flip on time: Flipping the wings after 18 to 20 minutes is key to even browning on both sides. Don't skip this step.
  • Check for doneness: Wings should reach an internal temperature of 165°F before serving. Use an instant-read thermometer to check the thickest part without touching the bone.
  • Sauce at the very end: Brush the barbecue sauce on only after the wings are fully cooked and off the heat. Adding sauce too early can burn and prevent the coating from getting crispy.
  • Freeze: Flash-freeze leftover wings on a baking sheet for 1 hour before transferring to a freezer bag so they don't clump together, and you can grab exactly how many you need.

Nutrition

Calories: 523kcalCarbohydrates: 40gProtein: 32gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 118mgSodium: 1071mgPotassium: 397mgFiber: 2gSugar: 12gVitamin A: 702IUVitamin C: 1mgCalcium: 43mgIron: 3mg
Keyword Air Fryer BBQ Wings
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