Why You’ll Love This Recipe

I really enjoy this recipe because it’s all about big flavor with little effort. The combination of Old Bay seasoning, baking powder, and the air fryer results in irresistibly crispy skin every time. I like that I don’t need to use much oil, making them lighter than traditional fried wings but just as satisfying. They’re simple, fast, and pair beautifully with lemon wedges for a bright, zesty finish.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 pounds cut chicken wings
2 tablespoons Old Bay Seasoning
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon baking powder
1 tablespoon neutral oil

For serving:
1 tablespoon fresh parsley, minced
Lemon wedges

Directions

1. I start by preheating my air fryer to 400ºF to make sure it’s hot and ready when I add the wings.

2. While it heats, I pat the chicken wings dry with paper towels. This step is key for extra crispiness.

3. In a large bowl, I season the wings with Old Bay seasoning, salt, black pepper, and baking powder. I drizzle in the neutral oil and toss everything until the wings are evenly coated.

4. I spray the air fryer basket lightly with oil to prevent sticking, then arrange the wings in a single layer, making sure they don’t overlap too much.

5. I air fry the wings for 15 minutes, then flip them over and continue cooking for another 13 to 15 minutes, or until the skin is golden brown and crispy. I check to make sure they’ve reached an internal temperature of 165ºF.

6. Once done, I transfer the wings to a serving platter, sprinkle freshly minced parsley on top, and serve them hot with lemon wedges for a bright finish.

Servings and Timing

This recipe makes about 10 to 12 wings, serving 2 to 3 people. It takes around 10 minutes to prepare and 30 minutes to cook, for a total time of 40 minutes.

Variations

Sometimes I add a pinch of cayenne pepper to the seasoning mix for extra heat. When I want a saucier version, I toss the cooked wings in melted butter mixed with more Old Bay seasoning before serving. I’ve also made these with boneless chicken pieces for an easier finger food option. For a smoky flavor, I add a bit of smoked paprika to the mix.

Storage/Reheating

I store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them back in the air fryer at 375ºF for 5 to 7 minutes to restore their crispiness. I avoid microwaving them since that can make the skin soggy.

FAQs

Can I use frozen wings?

Yes, but I prefer thawing them first so they cook more evenly and get crispier.

What does baking powder do in this recipe?

It helps draw out moisture from the skin, creating that irresistibly crispy texture.

Can I make these wings in the oven?

Absolutely. I bake them at 425ºF on a wire rack for about 40–45 minutes, flipping halfway through.

What type of oil works best?

I usually use a neutral oil like canola or avocado oil since they handle high heat well.

How do I prevent the wings from sticking to the air fryer basket?

I lightly spray the basket with oil before adding the wings and avoid overcrowding.

Can I make them less spicy?

Yes, I just reduce the amount of Old Bay seasoning or choose a milder blend.

Can I add sauce afterward?

Definitely. I sometimes toss them in honey butter, buffalo sauce, or a squeeze of lemon and melted butter for extra flavor.

Do I need to flip the wings?

Yes, flipping halfway through ensures they cook evenly and get crispy all over.

What can I serve with these wings?

I like serving them with celery sticks, ranch dressing, or a light coleslaw.

Can I double the batch?

Yes, I just cook them in batches so the air fryer basket isn’t overcrowded.

Conclusion

I love how these air fryer Old Bay wings deliver all the flavor and crunch of fried wings with less oil and mess. They’re perfectly seasoned, wonderfully crispy, and incredibly easy to make. Whether I’m hosting a party or just craving something savory and satisfying, these wings always hit the spot.