Wings are one of those things I genuinely thought required a deep fryer until I tried them in the air fryer. They don’t. The baking powder trick is real, the high heat is real, and the result is legitimately crispy skin — not the sad, flabby kind you get when you just bake wings at 350°F and call it a day.
The method works in both an air fryer and a toaster oven, and I’ve tested it in both enough times to have opinions about each. The air fryer is faster and gets the skin a little more aggressively crunchy. The toaster oven takes a few minutes longer but handles a bigger batch, which matters when you’re feeding more than two people. A toaster oven with convection closes most of the gap between the two — if yours has that setting, use it.
One thing worth knowing: the baking powder coating needs to go on dry wings. This is where most people lose the crispiness before they even start. Pat them down like you mean it. If you’ve got an extra 30 minutes, leave them uncovered in the fridge after coating and they’ll come out even better — the surface dries out more and the skin gets this almost lacquered crunch that’s hard to explain until you see it.
For the sauce, I default to Frank’s RedHot and butter because it’s the classic and it works. But this recipe is easy to riff on. I’d say pick up a dedicated air fryer basket tray if you’re doing wings regularly — keeping them elevated off the surface makes a real difference in how evenly they cook.
Air Fryer or Toaster Oven Hot Wings (Crispy, Saucy, No Deep Frying)
Genuinely crispy chicken wings tossed in a tangy buffalo sauce — made entirely in your air fryer or toaster oven, no deep frying required.
Ingredients
Wings
Buffalo Sauce
For Serving
Instructions
Prep the Wings
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Dry your wings. I mean really dry them — press paper towels on every side and let them sit uncovered on a plate for 5 minutes if you have the time. Moisture is the enemy of crunch.
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In a large bowl, toss the wings with the baking powder, salt, garlic powder, smoked paprika, and pepper until every piece is evenly coated. The baking powder sounds weird, but it draws out moisture and basically does all the work.
Cook — Air Fryer Method
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Preheat your air fryer to 380°F for 3 minutes.
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Arrange the wings in a single layer in the basket — don't stack them. Cook in batches if needed. Air fryer at 380°F for 20 minutes, flipping halfway through.
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Crank the heat to 400°F and cook another 5-8 minutes until the skin is deeply golden and crackly. They should sizzle when you move them. That's what you want.
Cook — Toaster Oven Method
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Preheat your toaster oven to 425°F on the convection bake setting if you have it. Set a wire rack over your baking pan so air circulates underneath the wings.
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Arrange wings on the rack in a single layer. Roast for 25 minutes, flip each piece, then roast another 10-13 minutes until the skin looks blistered and brown in spots. The last few minutes are where the magic happens, so don't walk away.
Sauce and Serve
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While the wings finish cooking, whisk together the Frank's, melted butter, honey (if using), and garlic powder in a bowl big enough to toss everything in.
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Pull the cooked wings straight into the sauce bowl and toss hard — you want every bit of skin coated. Serve immediately with celery and your dipping sauce of choice.
Notes
Baking powder is non-negotiable for crispiness. Don't swap it for cornstarch here — the alkalinity is what breaks down the skin differently. If your wings are frozen, thaw them completely and dry them even more aggressively before coating. Leftover wings reheat surprisingly well at 375°F in the air fryer for about 5 minutes — they come back crispier than most reheated wings have any right to be. For a honey garlic version instead of buffalo, skip the hot sauce and use 3 tbsp honey, 2 tbsp soy sauce, 2 cloves minced garlic, and a splash of rice vinegar.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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