There are two types of people on Super Bowl Sunday: wing people and… well, people who eventually become wing people.Related video above: How to bake your wings and get them as crispy as possibleThe numbers back it up. According to the National Chicken Council’s annual Chicken Wing Report, Americans are expected to eat 1.48 billion chicken wings while watching this year’s Super Bowl — roughly 10 million more wings than last year.And in case your brain can’t process a billion anything, here’s how absurd that number really is:Laid end to end, those wings would stretch from Boston to Seattle 27 times. They’d circle the Earth almost three full laps, creating what can only be described as a crispy equator. Eat one wing every 30 seconds, and you’d still be chewing sometime around the year 3430. Moving them all would require more than 3,400 semi-trucks, forming a 40-mile convoy of nothing but chicken wings.In other words: America takes its game-day eating very seriously.Sales numbers also back it up. Wing purchases typically surge during playoff season, with retailers seeing massive jumps in both dollars spent and total volume. Tyson Foods, which sells nearly 6 billion wings a year, expects bone-in wing sales to spike another 20–30 percent around the Big Game, while boneless wings also see a big February bump.Classic Buffalo and BBQ still dominate orders, making up nearly 90% of sales, though newer favorites like lemon pepper and Korean BBQ are gaining ground. And most people don’t pick just one — more than half of shoppers grab multiple flavors or styles for their watch parties.The good news? Wings should be plentiful and relatively affordable this year thanks to increased production, even though storage inventories remain tight heading into the game.So if your Super Bowl menu is still TBD, consider this your official permission to lean into the super sauce-covered situation. Whether you start as a pizza person or not, odds are you’ll end the night reaching for just one more wing.
There are two types of people on Super Bowl Sunday: wing people and… well, people who eventually become wing people.
Related video above: How to bake your wings and get them as crispy as possible
The numbers back it up.
According to the National Chicken Council‘s annual Chicken Wing Report, Americans are expected to eat 1.48 billion chicken wings while watching this year’s Super Bowl — roughly 10 million more wings than last year.
And in case your brain can’t process a billion anything, here’s how absurd that number really is:
Laid end to end, those wings would stretch from Boston to Seattle 27 times. They’d circle the Earth almost three full laps, creating what can only be described as a crispy equator. Eat one wing every 30 seconds, and you’d still be chewing sometime around the year 3430. Moving them all would require more than 3,400 semi-trucks, forming a 40-mile convoy of nothing but chicken wings.
In other words: America takes its game-day eating very seriously.
Sales numbers also back it up. Wing purchases typically surge during playoff season, with retailers seeing massive jumps in both dollars spent and total volume. Tyson Foods, which sells nearly 6 billion wings a year, expects bone-in wing sales to spike another 20–30 percent around the Big Game, while boneless wings also see a big February bump.
Classic Buffalo and BBQ still dominate orders, making up nearly 90% of sales, though newer favorites like lemon pepper and Korean BBQ are gaining ground. And most people don’t pick just one — more than half of shoppers grab multiple flavors or styles for their watch parties.
The good news? Wings should be plentiful and relatively affordable this year thanks to increased production, even though storage inventories remain tight heading into the game.
So if your Super Bowl menu is still TBD, consider this your official permission to lean into the super sauce-covered situation. Whether you start as a pizza person or not, odds are you’ll end the night reaching for just one more wing.
These crispy baked chicken wings come out of the oven juicy and tender with crisp, golden skin. Cleanup is easy, and they are game day perfect, but easy enough for a weeknight.
Why Make It: It’s a big batch of crispy baked chicken wings with less mess than frying, and more room than an air fryer.
Flavor: A savory, lightly seasoned base that pairs well with any wing sauce.
Technique: Dry the wings well to cook with less moisture, coat, and chill uncovered in the fridge. Bake hot on a wire rack, with an optional broil for extra crispiness.
Time-Saving Tip: Buy pre-split wings, line the pan with foil, and use a pre-made wing sauce to save time.
Serving Suggestions: Serve dry with dips and dressings, or toss in your favorite sauce right before serving.
Ingredients for Crispy Wings
Chicken Wings: Use evenly sized split wings that can be found in the meat section or at a butcher. Thaw fully and pat very dry for the best crisp!
Coating: A simple crispy coating and some salt and pepper are all you need for the basic recipe, but feel free to mix in other seasonings to the flour coating. If using a salty seasoning blend, like powdered ranch dressing or taco seasoning, cut back on the seasoned salt so the wings don’t taste overly salty.
Baking Powder: It’s the secret restaurant trick for crispy skin, but be sure to use baking powder, not baking soda, and distribute it evenly over the wings.
How to Bake Crispy Chicken Wings
Pat wings dry.
Whisk together the coating ingredients (full recipe below), and toss with wings.
Place on a foil-lined pan and refrigerate for 30 minutes (or up to 4 hours).
Once wings are chilled and fully coated, toss them in oil, then bake.
Once the wings are baked, serve them plain as salt and pepper wings, or toss with your favorite sauce. Add a dip like homemade ranch or blue cheese dressing for serving.
The secret is in the light coating they’re given (and the rest and fridge time). Once in the oven, the baking powder crisps the skin, making it extra crunchy.
Place on a rack and space the wings out so air can circulate all around.
For an extra-crisp, put the baked wings under the broiler for about 2 minutes until the skins start to become golden brown.
Storage, Freezing, Reheating
Let leftover chicken wings cool all the way, then store them in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze and use the baked wings within 4 months, so they keep their best quality.
To bring back that crisp bite, reheat them on a rack in the oven at 375°F to 400°F or air fry in a single layer until hot. For the best results, warm the wings first, then toss them with sauce right before serving.
Game Day Wing Spread
Did you make these crispy chicken wings? Leave a comment and rating below!
Prep Time 10 minutesminutes
Cook Time 36 minutesminutes
Chill Time 30 minutesminutes
Total Time 1 hourhour16 minutesminutes
Pat wings dry with a paper towel.
Prepare a pan by lining with foil and placing a baking rack on it. Spray the rack with cooking spray.
Combine flour, baking powder, salt and pepper. Toss with wings and place on prepared pan. Refrigerate 30 minutes (or up to 4 hours) uncovered.
Preheat oven to 425°F.
Toss wings with olive oil in a bowl (ensuring there are no dry spots of flour) and return back to the prepared pan.
Bake wings 20 minutes, flip and bake an additional 15 minutes. If your wings are smoking, remove the foil and add new foil. Cook until crisp and broil 1 minute each side if desired.
Toss with sauce or serve with dips.
Pat the wings dry, moisture makes them steam (not crisp).
Don’t skip the resting period, this allows them to dry out and to draw moisture from the skin.
Toss with olive oil for a little bit of crisp without the deep fry.
Place on a rack on your baking pan, this allows air to circulate all around the wings.
Line the pan with foil for easy clean up. If the pan begins to smoke from the drippings, add a new sheet of foil on top of the old foil.
For an extra-crisp, put the baked wings under the broiler for about 2 minutes until the skins start to become golden brown.
Chicken wings bursting with flavor from a perfect dry rub of dark brown sugar, oregano, smoked paprika and more! Your boring chicken wings just became the best dang chicken recipe you’ll have this month!
I’ll be the first to admit it, I was wrong. Chicken wings are not a waste. Chicken wings are in fact delicious. I don’t know how such a teensy tiny amount of meat can be so good but these Dry Rub Smoked Chicken Wings are proof of the deliciousness. If a dry rub and smoker aren’t your thing, try our traditional buffalo wings, air fryer teriyaki wings, or our garlic parmesan grilled chicken wings recipes!
I remember the first time I ever tried chicken wings. It was at a restaurant in Idaho and the sauces all tasted almost identical. The chicken tasted like it was frozen and reheated and there was a lot of stale popcorn.
Maybe it was just that location.
Maybe I was the problem.
I don’t know, but it was not my favorite dinner and in fact I went home from that date with a stomach ache.
Fast forward 500 years and bust out your Traeger (or any smoker) because I’m totally on board with this lil’ chicken wang thang!
How to Make Smoked Chicken Wings
The first step to making these smoked chicken wing recipe is to prep your Traeger (or pellet grill of choice). Preheat the smoker with super smoke for 5 minutes with the lid closed. Set the heat to 225 degrees and allow the smoker to preheat for 10 minutes.
While the Traeger is preheating, prepare the dry rub. See section below and the recipe card for more details on the dry rub. We like to use a disposable pan for smoking these wings. Pat the wings dry with paper towels. Toss the wings and the dry rub in the disposable pan until the wings are completely coated. Then arrange the wings in a single layer in the pan.
Place the pan in the smoker. Cook the wings for 1.5 to 2 hours or until the internal temperature of the wings in their thickest part is 165 degrees on a meat thermometer.
How to Get Crispy Skin on Smoked Wings
When the wings have reached temperature, remove the pan from the smoker and set the smoker to high heat or heat up your grill if your smoker doesn’t have the high heat function. Grill the wings on both sides until grill marks appear and then let them rest for 5 minutes. Serve and eat!
The dry rub is where all the flavor comes from. Combined with the smokiness, this dry rub takes your chicken wings up a notch or twelve! Here is what you need:
Dark brown sugar
Light brown sugar
Kosher salt
Ground mustard
Smoked paprika
Garlic powder
Oregano
Black Pepper
And before I get a bunch of questions about the two brown sugars, let me explain! A combo of dark and light brown sugar made for the best flavor without the overwhelming molasses if you only used dark. Likewise, only using light brown or white sugar wasn’t enough flavor.
These wings are delicious on their own, but feel free to dip them in bbq sauce or ranch!
How to Make Chicken Wings in the Oven
If you don’t have a smoker, these wings can be baked in the oven. Follow the directions as written and then bake in a 425° F preheated oven for about 30 minutes. Pull them out and flip each wing over and then bake another 10-15 minutes. Again, you will want to check the internal temperature and be sure it has reached 165 degrees.
How Many Chicken Wings Per Person
I have the hardest time estimating how much food to make for large groups sometimes. If you are making these wings as the main dish, plan on about 4 to 6 whole chicken wings (8 to 12 pieces) per person. If these wings are part of a whole array of appetizers, 2 to 3 whole wings per person should be enough. This recipe calls for 3 pounds of wings which will be about 15-20 whole wings. So you may need to double or triple this recipe if you are preparing for a large group.
Are Smoked Chicken Wings Gluten Free?
Yes! Chicken on it’s own is gluten free, and all the ingredients for the dry rub are gluten free.
What are the Best Wood Pellets for Smoking Chicken Wings?
When it comes to smoking chicken wings, we love to use a mild wood like apple, cherry or maple works the best. A strong wood like mesquite or hickory can overwhelm the little bit of meat on the wings. But when all is said and done, any wood chips will work just fine! Test out different pellets and see which flavor you like the best!
How Long Will Chicken Wings Keep?
If you have leftover chicken wings, store them in an airtight container. They will keep in the refrigerator for up to 4 days. See section below to reheating chicken wings properly.
Can Chicken Wings be Frozen?
Chicken wings freeze quite well. Allow them to cool completely and then place them in a freezer safe plastic bag and squeeze as much of the air out as you can before sealing it closed. We like to use a food saver to make it super easy. They will keep in the freezer for up to 3 months.
How to Reheat Chicken Wings?
Bringing hot delicious wings back to life after they are cold can be difficult. There are a few ways to reheat them:
Stove Top
Using a skillet, heat a tablespoon of oil and then pan fry your wings until they are warm all the way through. This is a quick and easy way, but it can be difficult to recreate that crispy skin you love.
Microwave
This is the quick and easy way to reheat if you are in a hurry, but you’re going to have zero crispiness.
Oven
Cook the wings in the oven for 20-25 minutes at 375 degrees. This is our favorite method because it maintains the integrity of the flavor and allows the skin to get crispy again. It takes time though.
Grill
Heat up your grill to medium-low heat and place the wings on the grill for 15 minutes. The crispy skin will be hard to achieve this way, but the flavor will be locked in!
Whether it’s your next game day party, a New Years party or just plain dinner for the fam, these smoked chicken wings have made a wing lover out of me! They are healthier than your typical deep fried chicken wing and they have the best bold smoky flavor! Come do this wang thang with me!
More Wings and Appetizer Recipes:
Servings: 6
Prep Time: 5 minutesmins
Cook Time: 2 hourshrs
Total Time: 2 hourshrs5 minutesmins
Description
Bursting with flavor from a perfect dry rub of dark brown sugar, oregano, smoked paprika and more, your boring chicken wings just became the best dang chicken recipe you’ll have this month!
Prevent your screen from going dark
Preheat the smoker with super smoke if you can with the lid closed for 5 minutes.
Turn the heat to 225 degrees and preheat with the lid closed for 10 minutes.
In a bowl, whisk together the rub.
1/4 Cup Dark Brown Sugar, 1/4 Cup Light Brown Sugar, 2 Tablespoons Kosher Salt, 1 teaspoon Ground Mustard, 1 Tablespoon Smoked Paprika, 2 teaspoons Oregano, 2 teaspoons Garlic Powder, 1/2 teaspoon Pepper
In a disposable pan, toss the chicken wings and the rub until everything is heavily coated.
3 Pounds Chicken Wings
Arrange the chicken pieces evenly in the pan and set the pan in the smoker.
Close the lid and cook for 1 1/2-2 hours or until it reaches 165 degrees at the thickest part of the meat.
Pull the pan off of the smoker and heat to high heat or heat a grill if your smoker doesn’t allow that.
Place the chicken directly on the grill and cook on each side until grill marks appear.
Set aside with foil laid over the top for 5 minutes.
Serve!
This dry rub can be stored in a jar with a tight fitting lid for up to 6 months.
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Sweet, spicy, and finger-licking good – this hot honey wings recipe is easier to make than you think!
Crispy wings are tossed with sticky hot honey and cooked until golden. These sweet and spicy bites are perfect for game day – or any occasion that calls for chicken wings!
Homemade Honey Hot Wings!
No need for take out, are as crispy and sweet as Arby’s hot honey boneless chicken wings or the hot honey wings from Wingstop!
These hot honey wings really easy to make.
The sauce is made with just a few ingredients – hot honey and seasonings.
You can bake, air fry, or deep fry these wings.
Ingredients and Variations
Chicken – Use split wings for this recipe. This means that the wing tips have been removed. Boneless chicken wings are also an option.
Sauce – The sauce is made from honey that has been combined with siracha, cider vinegar, and cayenne. Just combine the ingredients and toss with the wings.
Seasonings – The wings are rubbed or tossed with garlic powder, salt, and pepper. Some mustard powder can also be tossed in for added flavor.
How to Make Honey Hot Wings
Season the wings (according to the recipe below).
Cook the wings in the oven or Air Fryer.
Toss with the hot honey sauce and bake until browned and sticky.
Nonstick foil or parchment paper is recommended in either the air fryer basket or to line your baking sheet.
The hot honey sauce can get sticky and is hard to clean!
How to Make Wings Crispy
Pat the wings dry with paper towels to ensure you get crispy chicken wings.
Don’t overcrowd the Air Fryer or baking sheet. Cook them in batches.
Use parchment paper for easy clean up but not until the air fryer is pre-heated.
Before serving place all the cooked wings in the Air Fryer basket and heat for 3 minutes.
Wings for the Win!
We love the hot honey glaze on these wings but honestly, we love wings any way you serve them! Here are a few other favorites. Don’t forget the ranch or blue cheese dip and celery sticks!
What’s your favorite flavor of chicken wings? Leave us a comment below!
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Honey Hot Wings
Sweet, sticky, and slightly spicy, these honey hot wings are the ultimate game-day appetizer!
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Author Holly Nilsson
Preheat the air fryer to 400°F. Dab the wings dry.
In a large bowl, toss the wings with olive oil, garlic powder, salt, and pepper.
Place the wings in the air fryer basket in a single layer. Cook for 18 minutes.
After 18 minutes, remove the wings from the air fryer and toss them with hot honey.
Place a piece of parchment paper or non-stick foil in the bottom of the air fryer basket. Add the sauced wings back in the air fryer basket and cook for an additional 2 to 3 minutes.
Let rest a few minutes before serving (the sauce will be very hot right after cooking). Serve with additional hot honey for dipping.
Oven Baked Version: Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Refrigerate 30 minutes (or up to 4 hours) uncovered. Toss the wings with olive oil and place in a single layer on a foil-lined baking tray. Cook in a 425°F oven for 25 minutes, flipping the wings halfway through. Toss with hot honey and return to the oven for an additional 10 minutes until golden and sticky. To make Hot Honey combine:
1/4 cup honey
1 teaspoon sriracha (or hot sauce)
1/2 teaspoon cider vinegar
1/8 teaspoon cayenne pepper (or to taste)
Add more or less spice to taste. Nutritional value is based on 8 wings per pound, could vary.
Salt and vinegar wings make the perfect snack or appetizer!
Crispy chicken wings come out juicy on the inside and crispy on the outside, with a tangy and salty vinegar sauce.
Salt & vinegar chicken wings are so delicious that they will have everyone asking for more!
S&V Wings for the Win
This recipe comes from our chicken wing obsession paired with my husband’s love for Salt & Vinegar chips!
Low-carb and delicious, salt and vinegar wings are party perfect.
Salt and vinegar wings are popular at Buffalo Wild Wings, but this recipe makes a delicous homemade butter sauce.
Cook them in the oven or air fryer to skip the deep frying and mess.
Ingredients for Salt and Vinegar Wings
Chicken – Use fresh split chicken wings (flats and drumettes). You can also use frozen wings, you’ll need to add 5-7 minutes to the cooking time.
Salt & Vinegar Sauce – Resembling a beurre blanc, this sauce is buttery, salty, and tangy – it’s literally finger lickin’ good! It’s made with seasonings and cubes of cold butter. The vinegar flavor comes from a combination of white vinegar and cider vinegar.
How to Make Salt and Vinegar Wings
Wings can be baked in the oven on a wire rack or cooked in the air fryer.
Simmer the sauce ingredients in a pan and then whisk in cubes of cold butter until thickened. Set aside.
Cook the wings as directed in the recipe below.
Toss wings in vinegar sauce and remaining cider vinegar. Season with salt and serve hot.
Pro Tips for Perfect Wings
Perfectly crispy wings start with a preheated air fryer so the initial burst of hot air circulates the food.
It’s also important not to overcrowd the air fryer so the wings cook evenly all around. For extra crispy wings, place them under the broiler for a couple of minutes.
Use parchment liners for easy cleanup!
Keep salt and vinegar wings in the refrigerator for 3-4 days. Enjoy them cold or reheat them in the air fryer until warmed through!
Snack Time Celebration!
Did you make these Salt and Vinegar Wings? Leave us a rating and a comment below!
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Salt and Vinegar Wings
Crispy on the outside, juicy on the inside, and perfectly seasoned every time!
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
In a small skillet, combine white vinegar, 1 tablespoon cider vinegar, garlic powder, sugar, and ¼ teaspoon each of salt and pepper. Simmer over medium heat for 2 minutes or until reduced by half. Turn off the heat and add the butter a little bit at a time, whisking until incorporated. Transfer to a bowl and set aside.
Preheat the air fryer to 400°F.
Pat the wings dry with a paper towel. Toss them with the olive oil, and ¼ teaspoon each of salt and pepper.
Place the wings in the air fryer basket in a single layer. Cook for 18-20 minutes until wings are crispy and cooked through.
Remove the wings from the air fryer and toss them with vinegar sauce and remaining 1 tablespoon of cider vinegar. Season with additional salt to taste if desired.
Serve immediately. Leftover sauce can be used as a dipping sauce.
Leftover wings can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the air fryer until heated through.
To Oven Bake the Wings
Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Refrigerate 30 minutes (or up to 4 hours) uncovered.
Toss the wings with olive oil. Spray a rack rack with cooking spray on a baking sheet, place on a baking sheet and add the wings.
Cook in a 425°F oven for 20 minutes, flip and bake an additional 15 to 20 minutes. Broil if desired.
These tasty mango habanero wings have a nice tangy, spicy kick!
Chicken wings are oven-baked or air-fried and then smothered in a sweet, spicy, and sticky mango habanero glaze.
Game day, movie night, or any night, everyone will love these sweet heat-packing wings!
Mango Habanero Wings
We eat wings on the regular, and these ones definitely top our list – with this mango habanero chicken wings recipe, you can make them at home, too!
This easy recipe that offers two foolproof ways to make them!
Use our homemade mango habanero sauce, or buy Buffalo Wild Wings sauce here.
Versatile recipe! Keep these citrusy, spicy party wings in a Crockpot for easy access on game day! Make extra sauce and toss it in some juicy meatballs!
Ingredients for Mango Habanero Wings
Chicken – Split wings that have been separated into flats and drumettes are preferred. Frozen chicken should be thawed before use to ensure they cook properly.
Mango Habanero Sauce –Homemade sauce is easy to make with a blender using habanero peppers and fresh or frozen mango. You can also purchase bottled sauce at most grocery stores.
If you find it too hot, add more honey for a sweeter sauce and a tamer taste! Mango nectar (in a can) is another great way to tame the heat and add a little more citrus to the sauce.
Variations – No honey? Whisk in maple syrup or brown sugar. Sprinkle toasted sesame seeds, chopped green onions, or parsley over the wings before serving.
How to Make Mango Habanero Wings
Chicken wings are oven-baked or air-fried and then tossed in a sweet, spicy, and sticky mango habanero sauce.
Pat wings dry and season them (as per the recipe below).
Cook wings the wings in the air fryer or oven.
Toss with the sauce and cook a few minutes longer.
Tips & Tricks
If air frying wings, place parchment paper in the air fryer before Step 6. This prevents the sauce from dripping and burning in the bottom of the air fryer and makes clean-up a snap!
For an extra sticky glaze, thicken the sauce by bringing it to a boil in a small saucepan and then reduce the heat to a low simmer until thickened as desired. It may still be very hot when tossing the wings in, so be careful.
Keep leftover mango habanero chicken wings in a covered container in the refrigerator for up to 4 days. Reheat the wings in the microwave or the air fryer.
More Wonderful Wing Recipes
We love these spicy wings but – we love ALL wings! Here are a few more favorites.
Did your family enjoy these Mango Habanero Wings? Be sure to leave a comment and rating below!
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Mango Habanero Wings
Mango habanero wings are sticky, sweet, and packed full of flavor.
Prep Time 10 minutesminutes
Cook Time 18 minutesminutes
Total Time 28 minutesminutes
Preheat the air fryer to 400°F.
Dab the wings dry with a paper towel and toss them with olive oil. Season with garlic powder, salt, and pepper.
Place the wings in the air fryer basket in a single layer. Cook for 15 minutes.
While wings are cooking, whisk together habanero sauce and honey in a small bowl.
After 15 minutes, remove the wings from the air fryer and toss them with the mango habanero sauce.
Place a piece of parchment paper or non-stick foil in the bottom of the air fryer basket. Add the sauced wings back in the air fryer basket and cook for an additional 2 to 3 minutes.
Let rest a few minutes before serving (the sauce will be very hot right after cooking).
To bake in the oven: Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Refrigerate 30 minutes (or up to 4 hours) uncovered. Toss the wings with olive oil and place on rack that has been sprayed with cooking spray. Cook in a 425°F oven for 20 minutes, flip and bake an additional 15 to 20 minutes. Toss with the mango habanero sauce sauce and broil for 3 minutes per side.
This foolproof recipe for dry rub chicken wings takes just a few ingredients from the pantry to make!
These dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
Air fry or bake them to crispy perfection just in time for the big game or movie night!
Delicious Crispy Chicken Wings
This dry rub for chicken wings is the perfect blend of herbs and spices and can easily be modified to suit your flavor preferences!
Skip Buffalo Wild Wings and make these right at home.
Ingredients for Dry Rub Wings
Chicken – To save time, purchase fresh split chicken wings that are already split into flats and drums (with the wing tips discarded). If you have whole chicken wings, they should be split by cutting them apart at the joints.
Dry Rub –Pull out a few seasonings from the spice cabinet for this uniquely delicious spice blend! Add more or less chili powder or cayenne to suit your heat preference. A sugar-free substitute for brown sugar can be used as well.
Variations
Add your own favorite seasonings or spices.
This blend is great on baked chicken thighs or breasts as well.
How to Make Dry Rub Chicken Wings
Dry rub wings come out crispy and juicy with a light, sweet spicy flavor cooked right in!
Stir together the rub ingredients.
Prepare wings as directed in the recipe below.
Toss wings in dry rub mixture (reserve 1 tablespoon).
Air Fryer:
Place wings in a single layer in a preheated air fryer and cook until crisp and cooked through.
Sprinkle wings with reserved dry rub before serving.
Oven Baked:
Toss wings with 1 tablespoon of flour and 1 tablespoon of baking powder.
Chill wings for 30 minutes in the refrigerator.
Toss wings with oil and dry rub.
Place wings in a single layer on a prepared baking rack and bake until crispy and cooked through.
Sprinkle wings with reserved dry rub before serving.
Dips & Sauces for Wings
Serve dry rub chicken wings on their own with carrots and celery or serve them with your favorite dipping sauces.
Keeping Chicken Wings Crispy
For best results, patting the wings dry before seasoning is an important step to ensuring the oil and dry rub evenly and thoroughly coat the wings. This helps remove excess moisture so the skin stays extra crispy.
Placing wings in a single layer with space between them in the Air Fryer ensures the hot air will circulate all around them, cooking them evenly. This same method applies to wings baked on a rack instead of directly on a baking sheet.
Store leftover dry rub chicken wings in a covered container for up to 4 days and reheat them in a preheated Air Fryer or under the broiler.
Our Favorite Party Wings
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Dry Rub Chicken Wings
These chicken wings are crispy and juicy with the perfect mix of sweet and spicy!
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Preheat the air fryer to 400°F.
Stir together the rub ingredients.
Pat the wings dry with a paper towel, toss them in olive oil, and then sprinkle generously with the dry rub, reserving 1 tablespoon of the rub. Gently massage the rub into the wings.
Place the wings in the air fryer basket in a single layer. Cook for 15 minutes.
In a clean bowl, toss the wings with the remaining rub and cook for an additional 4 to 5 minutes or until crisp and cooked through.
To bake in the oven, toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder. Refrigerate 30 minutes (or up to 4 hours) uncovered.
Toss the wings with olive oil and then rub with the dry rub mixture.
Place the wings on a rack that has been sprayed with cooking spray.
Cook in a 425°F oven for 20 minutes, flip, and bake for an additional 15 to 20 minutes. Broil for a few minutes to crisp.
These teriyaki chicken wings are a sweet and sticky snack or appetizer!
Teriyaki wings are the perfect addition to a game day buffet, family movie night, or anytime a snack attack is calling!
Easy teriyaki wings are sweet, sticky, and so, so good!
Sweet and Sticky Teriyaki Chicken Wings
This easy teriyaki chicken wings recipe allows for oven-baked or air-fried cooking methods so you’re always ready when it’s wing time!
Anytime appetizers, snacks, or sides are in order, the air fryer gets chicken wings on the table in minutes with minimal cleanup!
Make extra batches and keep them warm in a crockpot so guests can help themselves. Don’t forget an extra stack of napkins!
Ingredients for Teriyaki Wings
Wings: Use fresh or frozen wings in this recipe. Simply add extra baking and air frying time to frozen wings. For the best results, be sure the wings are the same size so they cook evenly.
Teriyaki Sauce: If time allows, I recommend homemade teriyaki sauce, which is a combination of brown sugar, juice, soy sauce, garlic, and ginger.
If buying teriyaki sauce, ensure it has a thick consistency like barbecue sauce – I like Sweet Baby Rays Teriyaki sauce or honey teriyaki sauce.
VARIATIONS: Finely chopped green onions or a sprinkle of toasted sesame seeds over the finished wings make them look restaurant-ready!
How to Make Teriyaki Chicken Wings
In the Air Fryer:
Preheat the Air Fryer to 400°F.
Season the wings and cook in a single layer per recipe below.
Toss with teriyaki sauce and cook for a few minutes more.
In the Oven:
Toss wings with flour, baking powder, and seasonings per the recipe below.
Spread in a single layer and refrigerate for up to 4 hours.
Toss the wings with oil and bake.
Add teriyaki sauce and bake a few minutes more.
Tips for Teriyaki Wings
Teriyaki sauce is sticky and can be difficult to clean!
If cooking teriyaki wings in the Air Fryer, once preheated place a piece of parchment paper on the bottom of the basket before adding wings. Do not preheat with parchment paper or it will burn in the air fryer.
When baking, use parchment paper or non-stick foil. This sauce can be difficult to clean from baking pans.
Keep leftover wings in a covered container in the refrigerator for up to 4 days or freeze them in zippered bags for up to one month.
More Wing Recipes
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Teriyaki Chicken Wings
These teriyaki chicken wings are made with an irresistable sweet and sour sticky sauce.
Prep Time 10 minutesminutes
Cook Time 28 minutesminutes
Total Time 38 minutesminutes
Preheat the air fryer to 400°F.
Toss wings with olive oil, garlic powder, ground ginger, salt, and pepper.
Place the wings in the air fryer basket in a single layer and cook for 15 minutes.
After 15 minutes, remove the wings from the air fryer and toss them with ¼ cup of the teriyaki sauce.
Place a piece of parchment paper or non-stick foil in the bottom of the air fryer basket.
Add the sauced wings back in the air fryer basket and cook for an additional 5-7 minutes.
Let rest a few minutes before serving (the sauce will be very hot right after cooking).
Toss with remaining teriyaki sauce and garnish with green onion and sesame seeds.
For Oven Baked Wings
Toss the wings with 1 tablespoon flour, 1 teaspoon of baking powder and seasonings. Spread in a single layer on a rack on a baking sheet and refrigerate for at least 30 minutes (or up to 4 hours) uncovered.
Toss the wings with olive oil and place on a baking tray lined with non-stick foil or parchment paper. Cook in a 425°F oven for 20 minutes, flip and bake for an additional 10 minutes.
Toss with all of the sauce and return to the oven for 1o minutes, flipping halfway.
Tips
If using an air fryer, cook in a single layer and do not overcrowd the air fryer.
The sauce can be very sticky and difficult to clean, line the air fryer basket with parchment paper after adding the sauce to the wings.
Do not preheat preheat or run the air fryer with parchment without adding the wings to the fryer. The parchment can blow around and burn (the wings will hold it in place).
Cook in batches if needed. All batches can be reheated in the air fryer at 400°F for 2-3 minutes before serving.
This air fryer chicken wings recipe is so much easier to prepare than deep frying!
Chicken wings in the air fryer come are quick to make and are crispy, crunchy, and delicious without all of the mess and splatter of oil.
Air Fryer Wings Are Fuss-Free!
Skip the deep fryer – these wings are crispy and delicious!
They have the crunch of deep-fried wings without the mess or splattering oil.
This air fryer wings recipe cooks much faster than baking in the oven.
Versatile – toss these wings in sauces or add dips and dressings.
Ingredients for Air Fryer Chicken Wings
Chicken Wings – Split wings are best in this recipe, where the flat or wingette part is separated from the drumette and the wing tips have been removed and discarded.
Seasonings – These wings are flavored simply with salt and pepper. You can also add other seasonings like garlic powder, onion powder, paprika, lemon pepper, or ranch dressing mix.
Cook right from frozen. If the wings are frozen, spray them with cooking spray instead of tossing them with oil, and add 5-7 minutes of extra cooking time.
Check your air fryer manual for recommended settings and cooking times.
Seasoning & Sauces for Wings
Pat the wings dry before cooking; liquid will cause them to steam.
Gently toss with a touch of oil or spray with nonstick cooking spray to help the seasonings stick.
Shake or flip the wings after 10 minutes to brown evenly.
Don’t overcrowd the air fryer. If needed, make a few smaller batches and place them all back into the air fryer for 3 minutes to heat/crisp before serving.
Sauce ’em Up!
Use your favorite sauces – try buffalo sauce, hot sauce, or a drizzle of hot honey. Once the wings are cooked, place them in a large bowl and toss them with the sauce.
What’s your favorite way to cook crispy chicken wings? Leave us a comment below!
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Crispy Air Fryer Chicken Wings
These air fryer chicken wings turn out perfectly crispy every time!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Author Holly Nilsson
Preheat the air fryer to 400°F.
Use a paper towel to pat the wings dry.
In a medium bowl, toss the wings with olive oil, salt, and pepper.
Place the wings in a single layer in the air fryer basket.
Bake wings 20-22 minutes until skin is crisp, flipping the wings after 10 minutes.
Remove wings from air fryer and toss with additional salt and pepper or desired sauce.
Sauce or Seasonings: Choose your favorite sauce, like buffalo, hot, or honey garlic, and toss the cooked wings in the sauce. If you prefer seasonings, mix melted butter with a few tablespoons of your favorite seasonings and toss the wings in the mixture. The butter will help the seasonings stick to the wings.
Pat the wings dry before cooking, liquid causes them to steam instead of crisp
Don’t overcrowdyour air fryer. If needed, make a few smaller batches and then place them all back into the air fryer for 3 minutes to heat/crisp before serving.
If your air fryer is similar to a toaster oven, place a foil-lined pan on the rack under the wings to catch any drippings for easy clean-up.
Nutrition information is for approximately 6 wings.
On appetizer night, everyone loves crispy baked buffalo wings!
This crowd-pleasing recipe skips the deep fryer and delivers the crispiest and juiciest chicken wings ever – straight from the oven.
Crispy Baked Buffalo Wings
Skip the deep fryer – the oven makes for easy prep and quick cleanup.
These are the best baked buffalo wings because they’re nice and crispy.
Serve them up just like they do in Buffalo, NY, with celery sticks and blue cheese dressing – or sub in ranch if you prefer.
Ingredients for Buffalo Wings
Chicken Wings – Use fresh split bone-in wings. Split wings means that the drums and flats are separated and the wing tip has been discarded.
Coating & Seasonings – Spices and all-purpose flour create a coating that makes the chicken crispy and gives the buffalo sauce something to grab onto. For an extra kick, add in a bit of cayenne pepper.
Buffalo Sauce – I prefer homemade buffalo sauce with just hot sauce and unsalted butter; however, you can purchase buffalo sauce at the store if you’d prefer.
Did you know that you can purchase a mild buffalo sauce?
If spicy flavors aren’t to your taste, look for mild buffalo sauce to add a gentle, flavorful kick to your wings recipe.
How to Make Buffalo Wings
Pat the wings dry with a paper towel.
In a large bowl, combine wings with flour and seasonings (per recipe below).
On a large parchment-lined baking sheet, place wings in a single layer (no wire rack required) and bake, turning halfway.
Remove and toss in buffalo sauce.
Once you’ve tossed the chicken wings in buffalo sauce, you can serve them or return them to the oven for an additional 10 minutes.
The final baking with buffalo sauce helps the sauce to caramelize on the outside of the wings while seeping into the wings. YUM!
Dipping and Dunking!
This is the best buffalo wings recipe – crispy and spicy! Serve them New York style with blue cheese or try ranch. Any dip with sour cream will balance the wings’ spicy heat, enhancing their flavor. Add a side of fries for a full meal deal!
Tips for Crispy Wings
Pat the wings dry before dredging in flour.
Use baking powder, not baking soda, for a crispier coating.
Place the flour-coated wings in a single layer in the refrigerator for an hour to dry out for an even crisper skin.
Storing Wings
Leftover buffalo wings can be stored in the refrigerator for up to 4 days or up to 6 months in the freezer. Thaw in the refrigerator before reheating.
To re-crisp, avoid the microwave. Place the wings in a single layer in a preheated oven for 15 minutes, under the broiler for 2-3 minutes per side, or in the air fryer for a few minutes.
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Baked Buffalo Wings
These baked buffalo wings are the ultimate game day feast. Crispy chicken wings are baked in the oven then tossed in a spicy buffalo sauce.
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Chill Time 20 minutesminutes
Total Time 1 hourhour15 minutesminutes
Preheat oven to 425°F.
Pat the wings dry with a paper towel.
In a large bowl combine the chicken wings with flour, baking powder, garlic powder, salt, and pepper.
Line a large rimmed baking sheet with foil and place a piece of parchment paper on top. Place the seasoned wings in a single layer on the parchment paper.
If time allows, refrigerate the wings for 30 mintues.
Bake wings for 20 minutes, then flip and bake for an additional 15 minutes.
Remove wings from the oven and pour the sauce over top. Mix the wings on the parchment paper until coated. Slide parchment out from under the wings.
Turn oven to broil and broil wings until golden.
This recipe uses drumettes and wingettes (or flats) that have been split.
For extra crispy wings, let them dry in the refrigerator for 30-60 minutes before baking.
Be sure that you use baking powder and not baking soda.
We love hot sauce but you can use any sauce you’d like. Sauces with sugar will need less broiling time.
Serve wings with carrot sticks, celery sticks, and a side of blue cheese dressing or ranch.
Wings can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven until heated through.
