Air Fryer Crispy Chicken Wings (Without the Powdery Coating!)
There’s nothing quite like a crispy chicken wing — golden on the outside, juicy on the inside, and seasoned just right to keep you coming back for more. The best part is, you don’t need a deep fryer to get that crunch. With just a few simple tricks, your air fryer can turn out wings that are as good as the fried ones, but much healthier!
Why Chicken Wings Work So Well in the Air Fryer
Chicken wings are naturally higher in fat, especially with the skin on, which makes them perfect for air frying. As they cook, the fat slowly renders out from under the skin and helps the surface crisp up without needing a ton of added oil.
Unlike lean cuts of meat that can dry out, wings stay juicy and flavorful even when cooked at high temperatures. Their small size also means more surface area for browning and crisping. Simply put, wings and air fryers are made for each other.
How to Avoid the Powdery Coating Problem
One of the most common complaints I see about air-fried food is that the coating can feel dry or powdery. I’ve experienced that too, and after a few tests, I realized it usually comes down to two things: using too much dry coating, or not using enough oil.
In traditional deep frying, the coating naturally gets soaked by oil and moisture from the food, helping it crisp and bind. But in an air fryer, there is no oil bath to do that job. So if the dry mix sits on the surface without anything to help it stick, you end up with that unpleasant chalky texture.
Here’s how I fix it: I use a wet-dry coating method. First, coat the wings in something wet like egg whites, then toss them in a light mixture of cornstarch and baking powder. After coating, let the wings sit for a few minutes so the starch starts to absorb moisture. This helps the crust develop a more uniform, crispy texture when cooked.
Another tip is to shake off any excess dry mix and spray both the wings and the air fryer tray generously with oil. This encourages even browning and helps mimic the texture of deep-fried wings. You can also gently shake the coated wings before resting them. This creates tiny flaky bits on the surface of the wings and add even more crunch after frying.
Once you’ve nailed these steps, the result is crispy, golden wings with no powdery shell and no need to deep fry. It’s an easy, mess-free way to enjoy one of the best comfort foods right at home.
How to Make Air Fryer Crispy Chicken Wings
Ingredients
For the wings:
- 1 lb chicken wings (about 10 large pieces)
- 1 tbsp Shaoxing wine (optional)
- 1 tbsp soy sauce
- ½ tsp salt
- ¼ tsp white pepper
- 1 tsp Sichuan peppercorn (optional, adds a slightly numbing kick)
For the coating:
- 1 egg white
- ½ cup cornstarch
- ¼ tsp salt
- ¼ tsp white pepper
- ½ tsp baking powder
- Oil spray
Instructions
1. Prep the Wings
Wash and pat dry the chicken wings. Score both sides of each wing to help the marinade absorb faster. (If you’re marinating overnight, you can skip the scoring.)
2. Marinate
In a bowl or zip-top bag, combine Shaoxing wine, soy sauce, salt, white pepper, and Sichuan peppercorns. Add the wings and mix well. Let them marinate in the fridge for at least 30 minutes, or overnight for deeper flavor.
3. Coat with Egg White
Remove the wings from the marinade and shake off any excess liquid. You can also gently pat them dry with a paper towel. Add the egg white and toss to coat evenly.
4. Make the Dry Mix
In a shallow bowl, mix the cornstarch, salt, white pepper, and baking powder. Dredge each wing in the coating until well-covered. Shake off any extra and let the wings sit for a few minutes—this allows the coating to absorb some moisture and stick better.
5. Prepare for Air Frying
Spray or brush your air fryer tray with oil. Arrange the wings in a single layer, leaving space between each piece. Spray the tops of the wings with oil to ensure even crisping.
6. Air Fry
Air fry at 350°F (about 175°C) on a high fan setting for around 16 minutes. Some air fryers may need you to flip the wings halfway through. Cook until they’re golden brown and crispy on the outside.
7. Serve
Enjoy immediately while they’re hot and crunchy. Serve with your favorite dipping sauce or a simple sprinkle of extra white pepper.
Tip:
No air fryer? You can pan-fry the wings in 2 to 3 tablespoons of oil over medium heat. Cook each side until golden and fully cooked through.
If you’re craving more crispy chicken recipes, don’t miss my Japanese Chicken Karaage and Taiwanese Popcorn Chicken — both are packed with flavor and super satisfying.
Looking for more authentic recipes? Be sure to follow me on Pinterest, Instagram, Tiktok and Youtube!
Air Fryer Crispy Chicken Wings
Equipment
- Air Fryer Or pan-fry in a pan
Ingredients
For the wings:
- 1 lb chicken wings about 10 large pieces
- 1 tbsp soy sauce
- ½ tsp salt
- ¼ tsp white pepper
- 1 tsp Sichuan peppercorn optional, adds a slightly numbing kick
- 1 tbsp Shaoxing wine optional to add if your wings aren't the freshest — it helps reduce any gamey smell and adds depth of flavor
For the coating:
- 1 egg white
- ½ cup cornstarch
- ¼ tsp salt
- ¼ tsp white pepper
- ½ tsp baking powder
- Oil spray
Instructions
- Wash and pat dry the chicken wings. Score both sides of each wing to help the marinade absorb faster. (If you’re marinating overnight, you can skip the scoring.)
- In a bowl or zip-top bag, combine soy sauce, salt, white pepper, and Sichuan peppercorns, optional to add Shaoxing wine. Add the wings and mix well. Let them marinate in the fridge for at least 30 minutes, or overnight for deeper flavor.
- Remove the wings from the marinade and shake off any excess liquid. You can also gently pat them dry with a paper towel. Add the egg white and toss to coat evenly.
- In a shallow bowl, mix the cornstarch, salt, white pepper, and baking powder. Dredge each wing in the coating until well-covered. Shake off any extra and let the wings sit for a few minutes—this allows the coating to absorb some moisture and stick better.
- Spray or brush your air fryer tray with oil. Arrange the wings in a single layer, leaving space between each piece. Spray the tops of the wings with oil to ensure even crisping.
- Air fry at 350°F (about 175°C) on a high fan setting for around 16 minutes. Some air fryers may need you to flip the wings halfway through. Cook until they’re golden brown and crispy on the outside.
- Enjoy immediately while they’re hot and crunchy. Serve with your favorite dipping sauce or a simple sprinkle of extra white pepper.
