Pat the wings dry, toss with a little oil and salt, and shake the basket halfway.
Cooking times by wing type
| Wings | Temperature | Time |
|---|---|---|
| Fresh or thawed, split flats and drums | 195°C / 380°F | 24–28 min |
| Frozen, raw | 205°C / 400°F | 25–30 min |
| Frozen, fully cooked (sauced or plain) | 205°C / 400°F | 10–14 min |
| Whole wings, not split | 195°C / 380°F | 26–30 min |
Times are for about 450–700 g (1–1½ lb) in a 5–6 quart basket. A full 1 kg pack usually needs two batches. Wings are safe at 74°C / 165°F, but many cooks keep going to around 80–85°C because the connective tissue softens and the meat pulls off the bone more easily. The skin also has more time to crisp.
Step by step
- Dry the wings. Pat them with paper towel on both sides. Water on the skin turns to steam and stops it crisping.
- Season lightly. Toss with about 1 teaspoon of oil per 500 g, plus salt and any dry rub.
- Preheat the fryer to 195°C / 380°F for 3–5 minutes.
- Arrange in one layer, skin side up, with a little space between pieces.
- Cook 12 minutes, then shake or turn the wings with tongs.
- Cook 12–16 minutes more, then check the thickest drum with a thermometer.
- Sauce at the end. Toss the hot wings in sauce in a bowl and serve straight away.
How to get crispier skin
For extra crunch, dry the wings and leave them uncovered in the fridge for a few hours, or overnight, before cooking. A light dusting of aluminum-free baking powder (about 1 teaspoon per 500 g, mixed with the salt) also helps dry the skin. For a final crisp, turn the heat up to 205°C / 400°F for the last 3 minutes.
Common mistakes
- Crowding the basket. Wings pressed together steam instead of crisping. Cook in batches.
- Saucing too early. Sugary sauces burn on the hot element and soften the skin. Add sauce after cooking.
- Going by colour. Wings brown quickly. Check the biggest drum with a thermometer.
- Skipping the shake. The side against the basket stays pale without a turn.
Questions people ask
Do I need to flip wings in the air fryer?
Shaking or turning once halfway gives even browning on both sides.
Can I cook wings straight from frozen?
Yes. Cook raw frozen wings at 205°C / 400°F; after 8–10 minutes, separate any that are stuck together, then cook until the thickest piece reads 74°C / 165°F.
How do I reheat leftover wings?
Air fry at 190°C / 375°F for 4–6 minutes until they reach 74°C / 165°F. The skin re-crisps far better than in a microwave.
Related guides
Reviewed October 2026. Temperatures from Health Canada and the USDA; see Sources.