Dry the surface.
Water has to evaporate before serious browning begins. Pat wings dry and avoid unnecessary wet ingredients before cooking.
WING SCHOOL
Learn the system behind a crispy wing.
Surface moisture, spacing, temperature, airflow and when you add sauce all change the result. Wing School explains the fundamentals instead of pretending one timer setting works for every kitchen.
Give heat room to work.
Air fryers need airflow. Fryers need temperature recovery. Ovens need open space around the food.
Cook safely.
Use a food thermometer and current food-safety guidance instead of trusting only time, color or intuition.
Sauce at the end.
Wet sauce softens crisp surfaces over time. Toss close to serving and get the wings to the table.
START HERE
Simple crispy air-fryer baseline
- Choose similarly sized wings and pat them thoroughly dry.
- Season lightly and arrange in one layer with breathing room.
- Cook according to your appliance and current food-safety guidance, turning or rearranging when useful.
- Finish hotter if appropriate for your appliance and the surface needs more crispness.
- Toss immediately before serving.
Appliances and wing sizes vary. Use a thermometer and follow the manufacturer's instructions for your equipment.