Sticky BBQ Air Fryer Wings (Extra Crispy, No Oil)
Air fryer BBQ wings are my go-to when I want sticky-sweet BBQ flavor and that craveable crispy skin without deep frying. The trick is to cook the wings dry first, then toss them in BBQ sauce at the very end so they don't get soggy. Have these party-ready wings on the table in just 30 minutes!
Servings: 6 Servings
Calories: 180.89kcal
Equipment
Ingredients
- 1 ½ pounds chicken wings
- ½ teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup barbecue sauce
Instructions
- Preheat the air fryer to 400 degrees F.
- Pat the chicken wings dry with a paper towel, then add the wings to a large bowl with the spices and mix with your hands until wings are fully coated with the spices.1 ½ pounds chicken wings, ½ teaspoon cayenne pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon salt, ½ teaspoon black pepper
- Add the wings to the air fryer basket or rack and cook for 20-25 minutes, checking and flipping halfway through.
- Remove the wings from the air fryer, toss in bbq sauce and enjoy!½ cup barbecue sauce
Notes
- Wings crisp best when they’re very dry and not crowded in the air fryer. Those two things matter more than any fancy ingredient.
- BBQ chicken wings can be stored in the fridge for up to 4 days or in the freezer for up to 6 months.
- Reheat leftovers in the air fryer or oven, as desired and check out my tips on How to Reheat Wings here!
Nutrition
Serving: 1Serving | Calories: 180.89kcal | Carbohydrates: 10.6g | Protein: 11.58g | Fat: 9.97g | Saturated Fat: 2.76g | Polyunsaturated Fat: 2.12g | Monounsaturated Fat: 3.92g | Trans Fat: 0.12g | Cholesterol: 47.15mg | Sodium: 484.64mg | Potassium: 167.41mg | Fiber: 0.41g | Sugar: 8g | Vitamin A: 239.38IU | Vitamin C: 1.83mg | Calcium: 18.05mg | Iron: 0.81mg
