The crispiest frozen chicken wings you'll ever make in your air fryer — no thawing, no deep fryer, no oven required. A simple two-stage method plus one secret ingredient (baking powder) delivers shatteringly crisp skin and juicy meat in just 25 minutes.
Ingredients
2lbsfrozen raw chicken wings, flats and drumettes
1Tbspolive oil
1Tbspaluminum-free baking powder, NOT baking soda
1tspkosher salt
½tspblack pepper
½tspgarlic powder, optional
½cupwing sauce of choice, optional, for tossing
Instructions
Defrost fry: Place frozen wings in the air fryer basket in a single layer (no oil, no seasoning). Cook at 400°F for 10 minutes. At the 5-minute mark, separate any wings that are stuck together.
Drain & dry: Pour off any liquid from the bottom of the basket. Transfer wings to a bowl and pat dry with paper towels.
Season: Toss wings with olive oil, baking powder, salt, pepper, and garlic powder until evenly coated.
Crisp fry: Return wings to the basket in a single layer. Cook at 400°F for 12–15 minutes, flipping halfway, until skin is deep golden brown and internal temperature reads 165°F.
Sauce (optional): Toss hot wings with sauce. For a sticky glaze, return sauced wings to the air fryer for 2–3 minutes at 400°F.
For fully cooked frozen wings: Skip Steps 2–4. Air fry at 380°F for 12–14 minutes until internal temp reads 165°F.For breaded frozen wings (Tyson, Foster Farms): Air fry at 400°F for 14–16 minutes — no oil or baking powder needed.For fresh (not frozen) wings: Skip the defrost stage. Toss with oil, baking powder, and seasoning, then air fry at 400°F for 20–22 minutes, flipping halfway.