There’s something magical about biting into a perfectly cooked chicken wing—crispy on the outside, juicy on the inside, and coated in a spicy, finger-licking sauce. As someone who loves experimenting in the kitchen, I’ve tried countless wing recipes, but nothing beats the convenience and crunch of air-fried wings. They’re healthier than deep-fried versions, yet just as delicious, making them a go-to for game nights, parties, or even a quick weeknight treat.
What I love most about this spicy air fryer chicken wings recipe is how simple it is. With just a handful of ingredients and minimal prep time, you can whip up a batch that rivals any restaurant’s. The air fryer locks in moisture while giving the skin an irresistible crispiness, and the homemade spicy glaze adds just the right amount of heat. Whether you’re a spice lover or just looking for a crowd-pleasing appetizer, these wings won’t disappoint.
What You Need To Make This Recipe
Chicken wings: The star of the dish! I prefer using whole wings and separating them into drumettes and flats for even cooking, but pre-cut wings work just as well. Fresh wings yield the best texture, but thawed frozen wings can also be used if patted dry thoroughly.
Baking powder: This might seem unusual, but a light dusting of baking powder is the secret to ultra-crispy skin. It helps draw out moisture and promotes browning without needing flour or breading. Just make sure you’re using aluminum-free baking powder to avoid any metallic taste.
Salt and black pepper: Essential for seasoning. I use kosher salt for even distribution and freshly ground black pepper for a bit of sharpness. Adjust the amounts to your taste, but don’t skimp—proper seasoning makes all the difference.
Garlic powder and paprika: These add depth and a smoky undertone to the wings. Garlic powder brings savory richness, while paprika (I prefer smoked paprika) enhances the overall flavor with a subtle warmth.
Hot sauce: The key to the spicy kick! I like using a classic cayenne-based hot sauce like Frank’s RedHot for its tangy heat, but any favorite hot sauce will work. If you want extra heat, add a dash of cayenne pepper too.
Honey or brown sugar: A touch of sweetness balances the spice. Honey adds a glossy finish, while brown sugar gives a deeper, caramelized flavor. You can adjust the amount depending on how sweet or spicy you like your wings.
Butter: Melted butter blends with the hot sauce to create a smooth, rich glaze that clings to the wings. It also mellows out the heat slightly, making the sauce more well-rounded.
Ingredients List
- 2 lbs chicken wings (split into drumettes and flats)
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (smoked or regular)
- ½ cup hot sauce (e.g., Frank’s RedHot)
- 2 tbsp honey or brown sugar
- 2 tbsp unsalted butter, melted
How to Make Spicy Air Fryer Chicken Wings
Step 1: Prep the Wings
Pat the chicken wings completely dry with paper towels—this ensures maximum crispiness. If using whole wings, separate them into drumettes and flats with a sharp knife.
Step 2: Season the Wings
In a large bowl, toss the wings with baking powder, salt, black pepper, garlic powder, and paprika until evenly coated. The baking powder will help dehydrate the skin slightly, leading to a crispier finish.
Step 3: Air Fry the Wings
Preheat the air fryer to 380°F (195°C). Arrange the wings in a single layer in the basket, leaving space between them for proper air circulation. Cook for 12 minutes, flip, then cook another 12 minutes or until golden and crispy.
Step 4: Make the Spicy Glaze
While the wings cook, mix the hot sauce, honey (or brown sugar), and melted butter in a saucepan over low heat until well combined. Simmer for 2-3 minutes until slightly thickened.
Step 5: Toss and Serve
Once the wings are done, toss them in the spicy glaze until fully coated. For extra crispiness, return them to the air fryer for 1-2 minutes to set the sauce. Serve immediately with ranch or blue cheese dressing and celery sticks.
Tips for Making This Recipe
- Dry the wings thoroughly—any excess moisture will steam the skin instead of crisping it.
- Don’t overcrowd the air fryer—cook in batches if needed for even browning.
- Adjust the heat level—add cayenne pepper for more spice or reduce hot sauce for milder wings.
- Double the sauce if you prefer extra saucy wings.
- Let the wings rest for a few minutes after saucing to allow the glaze to adhere better.
FAQs
Can I use frozen wings?
Yes, but thaw them completely and pat them dry to avoid excess moisture.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the air fryer to restore crispiness.
Can I bake these instead?
Absolutely! Bake at 425°F (220°C) on a wire rack for about 45 minutes, flipping halfway.
What if I don’t have baking powder?
Cornstarch can be used as a substitute for crispiness, though the texture may differ slightly.
How do I make them less spicy?
Reduce the hot sauce or add more butter and honey to balance the heat.