Preheat the air fryer to 360°F (182°C) for 3–5 minutes. A hot basket helps prevent sticking and jumpstarts crisping.

Separate any frozen clumps. If your wings are stuck together, tap the bag on the counter or run the sealed bag under cool water for a minute to loosen chunks.

First cook (from frozen): Place wings in a single layer in the basket. It’s okay if they touch a little, but avoid stacking. Air fry at 360°F for 12–15 minutes. This stage thaws and begins rendering fat.

Drain and blot. Carefully remove the basket and pour off any liquid. Pat wings lightly with paper towels to remove excess moisture. This step boosts crispiness.

Season. Toss wings with a light spray of oil (or 1–2 teaspoons oil) plus 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon paprika. For extra crackle, add 1 teaspoon aluminum-free baking powder and toss well.

Second cook (crisping stage): Return wings to the basket in a single layer. Air fry at 400°F (204°C) for 10–14 minutes, shaking the basket or flipping wings halfway. They’re done when the skin is deeply golden and the internal temperature hits 165°F (74°C).

Adjust for size and model. Smaller wings may be done sooner; larger, meatier wings might need a few extra minutes. Add time in 2-minute increments until crispy.

Sauce or dry rub. For sauced wings, toss immediately with warmed sauce in a large bowl. For dry-rub lovers, add an extra sprinkle of seasoning while hot.

Rest and serve. Let wings rest 2–3 minutes to set the crust. Garnish if you like and serve with dips and crunchy veggies.