Air Fryer Turkey Wings
These wings come out with shatteringly crispy skin on the outside and incredibly juicy, fall-off-the-bone meat on the inside — all without the mess of deep frying or the hours of oven time. A bold, savory spice rub made with smoked paprika, garlic powder, onion powder, and brown sugar gives these wings their deep, caramelized flavor.
Equipment
- Air fryer - 5-6 quart basket-style recommended
- Instant-read meat thermometer
- Large mixing bowl
- Paper towels
- Kitchen tongs
- Small mixing bowl - for the spice rub
- Measuring spoons
- Cooking spray - or pastry brush
- Kitchen Shears or Sharp Knife - for cutting wings if whole
- Cutting board
- Air Fryer Liners - perforated parchment paper liners, optional for easy cleanup
Ingredients
- 2.5 lbs turkey wings - 1.1 kg, split into flats and drumettes, wing tips removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 0.5 teaspoon ground cumin
- 1 tablespoon brown sugar
- cayenne pepper - 1/4 teaspoon, optional for heat
- cooking spray - for the basket
For Serving (Optional)
- BBQ sauce - for dipping
- ranch dressing - for dipping
- spicy honey glaze - for dipping
- turkey gravy - homemade, for serving
Instructions
- Cut wings through the joint between flat and drumette if whole, remove wing tips, and pat all surfaces thoroughly dry with paper towels.
- Combine salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, ground cumin, brown sugar, and cayenne (if using) in a small bowl, stirring until evenly mixed.
- Place dried turkey wings in a large bowl, drizzle with olive oil, then sprinkle spice rub over wings and massage into every surface, including under the skin.
- Preheat air fryer to 350°F (175°C) for 3-5 minutes and lightly spray the basket with cooking spray.
- Place seasoned wings in a single layer in the air fryer basket (do not overlap) and cook at 350°F (175°C) for 15 minutes.
- Flip wings carefully with tongs and cook for an additional 10-12 minutes until deep golden brown and crispy.
- Check internal temperature reaches 165°F (74°C) in the thickest part, then rest wings for 5-10 minutes before serving.
Notes
- Dry thoroughly: Patting the skin completely dry with paper towels is the most important step for achieving crispy skin — any surface moisture will steam instead of crisp.
- Do not overcrowd: Arrange wings in a single layer with space between them. Overlapping traps steam and prevents crisping. Cook in batches if needed.
- Use fresh wings: Fresh turkey wings have less surface moisture than thawed frozen ones. If using frozen, thaw completely in the refrigerator overnight and pat very dry.
- Season generously: Turkey wings are large and meaty — they can handle a full coating of seasoning without becoming overpowering.
- Overnight marinade: For deeper flavor and even crispier skin, rub the spice mixture on the wings and refrigerate uncovered overnight before cooking.
- Prevent smoking: Place a slice of bread under the air fryer basket to catch drippings and prevent burning smoke from the heating element.
- Rest before serving: Always let wings rest for 5-10 minutes after cooking to allow juices to redistribute, ensuring the meat stays moist.
- Reheat in air fryer: For leftover wings, reheat at 350°F (175°C) for 5-7 minutes, flipping once, to restore crispiness — never use the microwave.
- Freezing: Cool completely and freeze in airtight container for up to 2-3 months. Thaw overnight in refrigerator before reheating.
- Adjust cooking time: Cooking times vary by air fryer model. Always use a meat thermometer to verify doneness at 165°F (74°C).