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My Air Fryer BBQ Wings are seasoned to the bone! Marinated overnight for maximum flavor, which created a wing so tender that the meat falls off the bone.
Here are some more party foods: Cajun Deviled Eggs, BBQ Meatballs, Spinach and Artichoke Dip, French Onion Dip, and Brisket Nachos.
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I love air frying and chicken wings, so it's only right that I make air fryer chicken wings, right? Before I honestly bought into the air fryer hype, I had to make sure that it could make fried chicken that was juicy and perfectly crispy because the whole point of using an air fryer is to be healthier.
Fast forward to know, and I have multiple air fryer recipes that will satisfy your soul and taste buds, and these wings are the perfect example.
My goal for these chicken wings was to provide maximum flavor with few ingredients, and I achieved it. Initially, I wasn't going to marinate the wings overnight, but I had my Sous Vide Fried Chicken seasoned and spending the night in the fridge, so these wings got the same treatment.
After I patted the chicken wings dry with paper towels, washed them, tossed them in avocado oil, then seasoned them with Savory Low-Sodium Cajun seasoning, kosher salt, black pepper, and granulated garlic powder, and put them in a zip-lock bag, I went about my day.
The next day, I air-fried them, and the whole house smelled like love. Then, once they were tossed in the BBQ sauce, people in the kitchen started investigating what I was doing, and once they saw the BBQ sauce, they only wanted to know how long they had to wait before they could sample them.
Let me tell you, I had to make sure my wife didn't eat all of them because I only got my teeth into one after taking pictures.
The wings were seasoned to the bone, juicy, and the meat slid off the bone with one bite. These are your typical air fryer wings, tossed in BBQ sauce. These wings were made with love, so every bite brings you and your whole family joy.
Let's jump into making these bussing BBQ wings.
Air Fryer BBQ Chicken Wings Ingredients
Here's everything you'll need to make these delicious BBQ chicken wings.
Whole Chicken Wings
I like to wash my wings in white distilled vinegar, pat them dry, then cut them up. It's the only way I know. So make sure you clean your chicken wings before seasoning them.
Avocado Oil
A little bit of oil helps the seasoning stick to the wings. Plus, I like to use avocado oil because it's healthy like olive oil, but it has a higher smoke point, so it won't burn while air frying at high heat.
Seasoning Blend
I could've used my BBQ rub recipe, but I wanted to keep the seasoning simple (low-sodium Cajun seasoning, garlic powder, salt, and black pepper), letting the BBQ sauce add the extra layer of flavor. Sometimes, people over-season the wings without considering how much flavor their favorite barbecue sauce will add.
Favorite BBQ Sauce
You can make a homemade barbecue sauce or use your favorite; the choice is yours. However, if you want to make these wings exactly as I did, use Head Country Hickory Smoke sauce.
How to make Air Fryer BBQ Chicken Wings
Making BBQ wings is a perfect game day snack, but if you mess up one of the prominent classic appetizers, you'll never be allowed to bring anything but napkins to the next game day party. This recipe will make you the wing master!
In a large bowl, toss chicken wings in oil. In a bowl, mix Cajun seasoning, garlic powder, black pepper, and salt. Evenly sprinkle over chicken wings, toss to combine.
Preheat air fryer to 400°F, then spray the air fryer basket with cooking spray for 4 seconds. Place chicken wings in a single layer. If you have a smaller air fryer, you’ll need to cook in batches. Cook for 24 minutes, turn wings halfway through cooking.
Add wings to a large bowl and toss with ½ cup barbecue sauce.
Turn the air fryer to 400°F, then place the wings back in and cook for 5 minutes. Serve hot, drizzling over more barbecue sauce, or toss in the remaining BBQ sauce before serving.
Storing Leftover Wings
The wings can be made up to one day in advance and stored in the fridge until you’re ready to enjoy them.
To freeze the BBQ chicken wings, cook them plain and do not add the sauce. Once they’ve cooled, store them in an airtight container and freeze for up to three months. Thaw in the fridge for 24 hours before using.
To reheat chicken wings, set the air fryer to 350°F and reheat for 4-6 minutes. If you want to cook frozen BBQ chicken wings, cook them in the air fryer at 400°F for 20 minutes, toss them in BBQ sauce, then cook for 5 minutes longer.
Pro Recipe Substitutions, Tips & Tricks
I have a few notes after making these divine air fryer BBQ chicken wings.
- For the best flavor, season your wings early and let them marinate before work—or overnight if you can. The longer they sit, the deeper the flavor goes.
- Always pat your chicken wings completely dry with paper towels before adding oil or seasoning. Wet wings prevent the rub from sticking and stop them from crisping properly. Dry skin = crispy chicken wings.
- Let your wings rest for about 10–15 minutes before cooking. This helps them cook evenly and keeps the skin from shrinking too fast.
- You don’t have to separate your wings into drumettes and flats. Feel free to air-fry them whole—they’ll cook beautifully and you’ll save time on prep.
- Give your wings some room. Cook them in batches if needed, so hot air can circulate around each piece in the air fryer basket. Crowding = soggy wings.
- Toss your wings with a bit of baking powder before air frying. It raises the pH of the skin, helping the fat render faster and giving you that crackly, golden crunch of deep fried crispy wings.
- No need for smoked paprika here—the high heat of the air fryer naturally gives your wings a subtle smoky flavor. Keep your dry rub simple and let the air fryer do its thing.
- No Savory Cajun Seasoning on hand? Use my homemade Creole seasoning or take your air fryer BBQ chicken wings to the next level? Try my 6-ingredient dry rub; it’s perfectly balanced for savory, sweet, and smoky flavor.
- If you want some spicy wings, add 2 teaspoons of cayenne pepper to your seasoning.
- I use Head Country BBQ Hickory Smoke Sauce because it’s clean and flavorful—no high fructose corn syrup, gluten-free, soy-free, and preservative-free. But if you’re feeling creative, my homemade honey BBQ sauce recipe is just as flavorful.
- Bake your wings at 400°F (204°C) for 50 minutes on a foil-lined baking sheet, flipping halfway through. Brush on your BBQ sauce at the end to keep that sticky, caramelized finish.
- Always double-check your wings with a meat thermometer—they’re ready when the internal temperature hits 165°F. It’s the easiest way to make sure you're not serving raw chicken wings, but rather juicy, fully cooked, and 100% safe to serve.
- Feeding a group? Go for drumettes—they’re easy to eat, cook evenly, and everyone loves them.
FAQ
Here are the most frequently asked questions about making air fryer BBQ wings.
How long do you cook barbecue chicken wings in an air fryer?
For perfectly crispy air fryer BBQ chicken wings, cook them at 400°F for 20–25 minutes, flipping halfway through. The exact time depends on your air fryer model and the size of your wings. They’re done when they’re golden and crispy, and their internal temperature reaches 165°F.
Can I use frozen chicken wings?
Yes, you can absolutely use frozen chicken wings—know they’ll take a little longer to cook. Start by air frying them plain at 400°F for 8–10 minutes to thaw and dry the surface, then pat them dry, toss in 2 tablespoons of oil, season, and continue cooking for another 20–25 minutes, flipping halfway through. Skipping the thawing step can make the skin soggy, so this quick pre-cook ensures you still get crispy, flavorful wings.
Can you put barbecue sauce in the air fryer?
You can, but timing is everything. Don’t add the BBQ sauce at the beginning—it can burn due to the sugar content. Instead, air-fry your wings until crispy, then toss them in barbecue sauce and air-fry for another 2–3 minutes to help the sauce caramelize and stick beautifully.
How long should you air fry chicken wings for?
In general, chicken wings take about 20–25 minutes at 400°F in the air fryer. For extra crispiness, you can cook them for an additional 2–3 minutes after saucing. Always shake or flip the basket halfway through cooking for even browning.
Do you put barbecue sauce on wings before or after cooking?
Always apply barbecue sauce after cooking your wings in the air fryer. Adding it too early will cause the sauce to burn and the wings to lose their crunch. The best method is to toss the cooked wings in sauce, then pop them back into the air fryer for a few minutes to create that perfect sticky glaze.
More Chicken Wing Recipes
If you love a variety of flavors with your wings, this list should make you happy!
- Hot Honey Wings
- Garlic Parmesan Wings
- Cajun Ranch Wings
- Honey Sriracha Wings
- Sweet Chili Wings
- Southern Fried Wings
- Asian (Lemongrass Hoisin Sauce) Chicken Wings
- Jerk Wings
- Honey BBQ Wings
- Smoked Wings
- Honey Garlic Wings
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Get all ingredients for the chicken wings on the counter.
Step 2: Measure everything out.
Step 3: Start following the recipe and get ready for the best air fryer BBQ chicken wings you've ever tasted.
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📖 Recipe
Air Fryer BBQ Chicken Wings
Ingredients
- 2 lbs. chicken wings flats and drum separated
- 2 tablespoons oil
- 2 teaspoons Savory Cajun Seasoning
- 2 teaspoons granulated garlic powder
- 1 ¾ teaspoons black pepper
- 1 ¼ teaspoon kosher salt
- 1 cup bbq sauce divided
Instructions
- In a large bowl, toss chicken wings in oil. In a bowl, mix Cajun seasoning, garlic powder, black pepper, and salt. Evenly sprinkle over chicken wings, toss to combine.
- Preheat air fryer to 400°F, then spray the air fryer basket with cooking spray for 4 seconds. Place chicken wings in a single layer. If you have a smaller air fryer, you’ll need to cook in batches. Cook for 24 minutes, turn wings halfway through cooking.
- Add wings to a large bowl and toss with ½ cup barbecue sauce. Turn the air fryer to 400°F, then place the wings back in and cook for 5 minutes. Serve hot, drizzling over more barbecue sauce, or toss in the remaining BBQ sauce before serving.
Notes
- For the best flavor, season your wings early and let them marinate before work—or overnight if you can. The longer they sit, the deeper the flavor goes.
- Always pat your chicken wings completely dry with paper towels before adding oil or seasoning. Wet wings prevent the rub from sticking and stop them from crisping properly. Dry skin = crispy chicken wings.
- Let your wings rest for about 10–15 minutes before cooking. This helps them cook evenly and keeps the skin from shrinking too fast.
- You don’t have to separate your wings into drumettes and flats. Feel free to air-fry them whole—they’ll cook beautifully and you’ll save time on prep.
- Give your wings some room. Cook them in batches if needed, so hot air can circulate around each piece in the air fryer basket. Crowding = soggy wings.
- Toss your wings with a bit of baking powder before air frying. It raises the pH of the skin, helping the fat render faster and giving you that crackly, golden crunch of deep fried crispy wings.
- No need for smoked paprika here—the high heat of the air fryer naturally gives your wings a subtle smoky flavor. Keep your dry rub simple and let the air fryer do its thing.
- No Savory Cajun Seasoning on hand? Use my homemade Creole seasoning or take your air fryer BBQ chicken wings to the next level? Try my 6-ingredient dry rub; it’s perfectly balanced for savory, sweet, and smoky flavor.
- If you want some spicy wings, add 2 teaspoons of cayenne pepper to your seasoning.
- I use Head Country BBQ Hickory Smoke Sauce because it’s clean and flavorful—no high fructose corn syrup, gluten-free, soy-free, and preservative-free. But if you’re feeling creative, my homemade honey BBQ sauce recipe is just as flavorful.
- Bake your wings at 400°F (204°C) for 50 minutes on a foil-lined baking sheet, flipping halfway through. Brush on your BBQ sauce at the end to keep that sticky, caramelized finish.
- Always double-check your wings with a meat thermometer—they’re ready when the internal temperature hits 165°F. It’s the easiest way to make sure you're not serving raw chicken wings, but rather juicy, fully cooked, and 100% safe to serve.
- Feeding a group? Go for drumettes—they’re easy to eat, cook evenly, and everyone loves them.
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