Air Fryer Chicken Wings (Zero Oil)

These air fryer chicken wings are so incredible, you will not want to deep fry them ever again! Crispy on the outside, tender on the inside and made with zero oil or flour.

Apart from being super delicious, these chicken wings are healthy too. The hot air from the air fryer melts the fat from the skin and collects the excess fat at the base, leaving you with juicy and crispy chicken wings (minus the calories!)

Air Fryer Chicken Wings Recipe

Once you cook chicken wings in the air fryer, there’s no going back. The air fryer helps cook them quickly and evenly, creating crispy wings without deep frying.

There are a lot of reasons why I love my air fryer wings, but the best part is how easy it is to clean up afterwards. No more wiping oil splatter off the kitchen counter and backsplash, yay!

Ingredients

• Chicken wings: Room temperature chicken wingettes/flats and drumettes. Wingtips can be frozen and used in chicken stock
• Seasoning: Dried oregano, dried basil, red chilli flakes, black pepper and salt is a great base to start with. Add any other flavors you enjoy
• Garlic: Freshly grated garlic adds great flavor. Garlic powder works too

How to Cook Chicken Wings in Air Fryer

1. Seasoning: Add dried oregano, dried basil, red chilli flakes, black pepper powder and salt in a bowl. Crush with your fingers until the herbs turn into a powder. This will help release their oils, stick to the wings and add flavor.
2. Marinade: Pat dry the chicken wings. Add the seasoning mix, grated garlic and mix well. Let it marinade for at least 15 minutes.
3. Air Fry: Lay the chicken wings in a single layer without overlapping. Air fry at 400 F/200 C for 15-18 minutes, depending on the size. Flip every 5 minutes so that the chicken wings turn crispy on both sides. When the skin is golden crisp and the meat slides off the bones, chicken wings are ready.

watch the full video on youtube

Tips for Crispy Air Fryer Chicken Wings

• Dry the wings: Excess moisture prevents browning. Dry the wings with paper towels to avoid this
• Skip the oil: Crispy skin forms when fat melts and moisture escapes from the skin. Adding oil traps heat and moisture on the skin, which can prevent it from turning crisp
• Do not overcrowd: Overcrowding will cause the wings to fry unevenly and make them soggy
• High temperature: Cooking at a high temperature helps quickly render fat and evaporates moisture resulting in crispy skin

How to Cook Chicken Wings in an Oven

In case you do not have an air fryer but would still like to make this recipe, you can cook them in an oven. Cook the wings for 45 minutes at 400 F/200 C until they turn golden and crispy. You can flip them every 15 minutes so both sides turn crisp.

Substitutes

No dried oregano or basil?

Any dried herbs, fresh herbs or mixed herbs work. Use a combination of herbs that you enjoy

No red chilli flakes?

Red chilli powder, cayenne pepper powder or paprika for low heat tolerance

No fresh garlic?

Garlic powder can be used

Common Questions