Air fryer chicken wings with garlic and herb seasoning

Okay, confession time: I once tried to impress a date with store-bought wings and a jar of mystery sauce. That disaster taught me one thing — crispy, garlicky wings made at home make you look like a culinary wizard without any smoke alarms going off. These air fryer chicken wings with a simple **garlic and herb** seasoning give you crunchy skin, juicy meat, and that bright, herby lift that makes everyone reach for napkins. They take almost no time, smell like heaven while they cook, and require zero deep-frying drama. Trust me, you’ll hear that irresistible sizzle and know you’ve done something right.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe gives you that coveted crispy skin and tender, juicy interior without a vat of oil. The aroma of **garlic** and fresh **herbs** fills the kitchen, and the texture? Golden edges that crackle, meat that pulls away easily, and a bright lemon finish that wakes up your taste buds. It’s so easy even your oven can’t mess it up — but the air fryer does all the heavy lifting to make these wings reliably addictive.

Ingredients

For the Main Dish:

• 2 pounds chicken wings (wingettes and drumettes, tip removed if still attached)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 3 cloves fresh garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 tbsp fresh parsley, chopped (or 1 tbsp dried parsley)
• 1 tsp lemon zest + 1 tbsp lemon juice
• Optional: 1 tbsp melted butter for finishing

For the Sauce / Garnish (if applicable):

• Optional garlic-butter dip: 2 tbsp butter, 1 clove minced garlic, pinch salt, chopped parsley.

How I Make It

Step 1:

I start by patting the wings dry with paper towels — this little step helps the skin blister and crisp up in the air fryer. Toss the wings in a large bowl with 1 tbsp olive oil so the seasonings cling. Add 1 tsp garlic powder, the minced fresh garlic, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1 tsp dried thyme. Use your hands (I know, messy but fun) and rub everything into the wings until they look evenly coated and glistening.

Step 2:

Preheat your air fryer to 400°F for about 3–5 minutes. Arrange the wings in a single layer in the basket — don’t stack them. I love that hot, toasty smell that hits you when the fryer first comes up to temp. If you overcrowd the basket, the wings steam instead of crisp, so give each piece a little room to breathe.

Step 3:

Cook the wings at 400°F for 20–25 minutes, flipping once at around 10 minutes. When you flip, you’ll hear tiny crackles and see the color go from pale to deep golden brown — that’s the magic. If you want extra-crisp skin, bump the last 2–3 minutes to 420°F or use the air fryer’s crisp function, watching carefully so they don’t burn.

Step 4:

When the wings hit a beautiful golden brown with crispy edges and test at an internal temperature of 165°F, pull them from the fryer. Toss with the lemon juice and zest, then sprinkle the chopped parsley over the top. If you love richness, drizzle 1 tbsp melted butter over the wings — it brings a glossy, savory finish.

Step 5:

Plate the wings on a big platter, garnish with extra parsley and lemon wedges, and serve immediately. I like to set out napkins and wet wipes — things get delightfully messy. Listen for that satisfying crack when someone bites in. You nailed it.

Pro Tips

• Dry wings = crispy wings. Pat them thoroughly with paper towels before seasoning.
• If your air fryer basket sticks, spray it lightly with oil, not so much that it smokes.
• Flip once halfway through to get even browning — resist the urge to peek constantly.
• Use a meat thermometer to check for 165°F at the thickest part of the meat for safe, juicy results.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap wings for drumettes or boneless chicken thighs — adjust cooking time (boneless will cook faster).
• Vegetarian option: use cauliflower florets tossed in the same seasoning and air fry at 400°F for 12–15 minutes, shaking halfway.
• Dairy-free: skip the butter and use an extra teaspoon of olive oil or a dairy-free spread for finishing.
• Gluten-free: this recipe already qualifies if you use gluten-free seasoning blends.

Variations & Tips

• Spicy Buffalo: Toss hot sauce and melted butter after cooking and serve with blue cheese or ranch.
• Honey-Garlic: Warm 2 tbsp honey with 1 tbsp soy sauce and minced garlic, toss wings in glaze for the last 2 minutes.
• Citrus-Herb: Add orange zest and swap half the lemon juice for orange for a brighter glaze.
• Smoky Paprika: Add 1 tsp smoked paprika for a warm, smoky flavor.
• Keto-Friendly: Skip any sugary glazes and keep the herb-butter finish for fat and flavor.
• Creative twist: finish with a sprinkle of toasted sesame seeds and green onions for an Asian-inspired bite.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Marinate the seasoned wings in the fridge up to 4 hours (not longer or the salt will draw out too much moisture). Cook them fresh for best crispiness. To reheat, pop them back in the air fryer at 350°F for 5–7 minutes.

Can I double the recipe?

Sure thing. Cook in batches so you don’t overcrowd the air fryer. Two batches only add a few extra minutes of active cooking time.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for deep golden-brown skin and a crisp texture. The internal temperature should reach 165°F. The meat should pull away from the bone easily and feel juicy, not rubbery.

What if I don’t have ingredient X?

No garlic? Use 1 tsp garlic powder instead of fresh. No fresh herbs? Use dried at one-third the amount. Lemon missing? Replace with a splash of apple cider vinegar for brightness.

How I Like to Serve It

I serve these wings on a big platter with lemon wedges, a bowl of creamy ranch or blue cheese, and crunchy celery sticks. For a casual night, pair with fries or a simple green salad. At a party, add a tray of dipping sauces — honey mustard, sriracha mayo, and extra garlic-butter — and watch the crowd disappear into happy clucking. They work for game day, weeknight dinners, and when you want a small victory over takeout.

Notes

• Store leftovers in an airtight container up to 3 days. Reheat in the air fryer for best texture.
• Safe internal temperature for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!