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Air Fryer Frozen Chicken Wings

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Cook Time 33 minutes
Pre-heat 5 minutes
Total Time 38 minutes

Ingredients
  

  • 2 to 2.5 pounds frozen chicken wings (flats and drumettes, unseasoned if possible)
  • 1 tablespoon neutral oil (avocado or canola), optional but helps browning
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika (sweet or smoked)
  • Optional sauces for tossing: buffalo, BBQ, teriyaki, lemon pepper butter, or honey garlic
  • Optional garnish: chopped parsley, green onion, sesame seeds

Instructions
 

  • Preheat the air fryer: Heat to 360°F (182°C) for 5 minutes. Preheating helps the skin start drying immediately.
  • Break up wings: If your wings are stuck in a solid block, run the bag under cool water for 1–2 minutes or tap gently on the counter to separate. Remove any ice crystals.
  • First cook (render and dry): Add frozen wings to the basket in a single layer. It’s okay if they touch slightly, but avoid stacking. Air fry at 360°F for 12–15 minutes, shaking halfway. The wings will thaw, release moisture, and start to render fat.
  • Season: Transfer wings to a bowl. Pat dry with paper towels to remove excess moisture and melted ice. Toss with oil (if using), salt, pepper, garlic powder, onion powder, and paprika until coated.
  • Second cook (crisp up): Return wings to the basket. Increase temperature to 400°F (204°C) and air fry for 10 minutes. Shake or flip halfway.
  • Final crisp: Continue air frying at 400°F for another 5–8 minutes, or until the skin is deeply golden and crackly. Internal temperature should reach 165°F (74°C). Thicker wings may need an extra 3–5 minutes.
  • Sauce or serve: Toss hot wings with your favorite warm sauce, or sprinkle with extra seasoning. Serve immediately while ultra crisp.