The Best Air Fryer Chicken Wings (Crispy & Juicy)

Name: THE BEST Air Fryer Chicken Wings | Ready in 15 Minutes
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 4 servings
Ingredients: 1.5 kg bone-in chicken drumettes, patted dry; baking powder; 2.5 tbsp oil; paprika; smoked paprika; red chilli powder; cayenne pepper; garlic powder; onion powder; ground coriander; ground cumin; chicken seasoning; black pepper, freshly cracked; MSG; brown sugar; dried oregano; salt; mayonnaise; barbecue sauce; hot sauce; chamoy sauce; pickle juice; soy sauce; garlic mayonnaise

Source video by Halal Chef on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

These air fryer chicken wings from Halal Chef are packed with flavour thanks to a generous homemade spice rub featuring paprika, smoked paprika, cayenne, cumin and brown sugar. A baking powder coating helps the skin crisp up beautifully in the air fryer, while a two-stage cook locks in juiciness and finishes with extra crunch. They are served with a smoky tangy barbecue mayo sauce that brings the whole dish together. Perfect for sharing with family and friends.

Ingredients

Wings

1.5 kgbone-in chicken drumettes, patted dry
baking powder
2.5 tbspoil

Spice Mix

paprika
smoked paprika
red chilli powder
cayenne pepper
garlic powder
onion powder
ground coriander
ground cumin
chicken seasoning
black pepper, freshly cracked
MSG
brown sugar
dried oregano
salt

Barbecue Mayo Sauce

mayonnaise
barbecue sauce
hot sauce
chamoy sauce
pickle juice
soy sauce

To Serve

garlic mayonnaise (add late)

Method

Make the spice mix by combining paprika, smoked paprika, red chilli powder, cayenne pepper, garlic powder, onion powder, ground coriander, ground cumin, chicken seasoning, freshly cracked black pepper, MSG (or mushroom powder), brown sugar, oregano and salt in a bowl. Mix well and set aside.
~3 min
Make the barbecue mayo sauce by mixing mayonnaise, barbecue sauce, hot sauce, chamoy, pickle juice and soy sauce in a small bowl. Taste and adjust as needed.
~2 min
Spread the chicken drumettes on a board and pat them completely dry with kitchen paper on both sides. Optionally, remove any small hairs with a blow torch.
~3 min
Place the wings in a bowl, add baking powder and mix well by hand to coat. Leave to rest for 15 minutes.
~15 min
Add 2 to 3 tablespoons of oil to the wings and mix to coat evenly.
~1 min
Arrange the wings skin side down on the air fryer tray. Season generously with the spice mix from the top, then flip and season the other side.
~3 min
Preheat the air fryer to 195°C for 5 minutes.
~5 min
Place the wings in the preheated air fryer and cook at 195°C for 20 minutes, flipping them halfway through.
~20 min
Raise the temperature to 205°C and cook for a further 7 to 8 minutes until the skin is extra crispy.
~8 min
Plate the wings, sprinkle with a little extra seasoning if desired, and serve with the barbecue mayo sauce and garlic mayonnaise.
~2 min

Frequently asked

Why do I need baking powder on the wings?

Baking powder raises the skin's pH and helps draw moisture to the surface, where it evaporates in the hot air fryer. The result is noticeably crispier skin without deep frying. Use baking powder, not baking soda, and make sure the wings are completely dry before coating.

Do I need to preheat my air fryer?

Yes, this recipe is built around a preheated air fryer at 195°C for 5 minutes. Preheating helps the skin start crisping straight away. If your model does not have a preheat setting, run it empty at the cooking temperature for a few minutes before adding the wings.

Can I cook the wings in a single layer or do I need to do batches?

For the crispiest results, arrange the wings in a single layer with space between them so air can circulate. If your air fryer is small, cook in two batches rather than overcrowding the basket, which would steam the wings instead of crisping them.

How do I know the wings are cooked through?

Chicken wings should reach an internal temperature of 75°C at the thickest part, with clear juices and no pink near the bone. The two-stage cook in this recipe (20 minutes at 195°C plus 7 to 8 minutes at 205°C) is more than enough for standard-sized drumettes.

Can I prepare the spice mix and sauce in advance?

Yes. The dry spice mix keeps in an airtight jar for a few weeks, and the barbecue mayo sauce can be made up to 2 days ahead and kept covered in the fridge. Give the sauce a stir before serving.

Extraction notes (transparency): Several spice quantities were not stated in the transcript (paprika, smoked paprika, chilli powder, cayenne, garlic powder, onion powder, coriander, cumin, chicken seasoning, black pepper, MSG, brown sugar, oregano, salt) and are left as null. Sauce quantities (mayo, BBQ sauce, hot sauce, chamoy, pickle juice, soy sauce) were also not stated. Baking powder quantity not stated. Oil stated as 2 to 3 tablespoons. Wings stated as around 1.5 kg bone-in drumettes. Servings inferred. | Second-pass critique flagged 1 fabricated and 7 quantified issues. See critique.issues for detail.