For the longest time, I only ever thought of turkey as that giant bird you roast once a year for the holidays. But a couple of years ago, my son bought me an air fryer, and I’ll admit, it sat in the box for a while. I just wasn’t sure what to do with it!
One evening, I had a small package of turkey wings and didn’t want to heat up the whole oven. I decided to finally try “the new machine.” I tossed them with a few seasonings from my pantry, not expecting much.
Well, my goodness, when I pulled that basket out, I was a convert! The air fryer turkey wings had the most unbelievable crispy golden skin I had ever seen, and the tender meat was so juicy it was practically falling off the bone. I’ve since perfected the recipe with a delicious garlic butter sauce, and it’s become one of our favorites. It’s all that savory, comforting flavor of a holiday meal, but it’s an easy weeknight dinner that’s ready in no time.
Table of Contents
Why You’ll Love This Easy Recipe 💛
- Unbelievably Crispy Skin: I’ve learned a little secret (it’s baking powder!) that helps the skin get that perfect, shatter-crisp, crispy golden skin every single time. It’s just like your favorite fried chicken, but so much easier.
- So Juicy and Tender: The air fryer is magic for this! The fast-circulating hot air locks in all the natural juices, making the meat inside incredibly tender and flavorful.
- The Perfect Garlic Butter Sauce: This isn’t just a seasoned wing. We’re going to toss those hot, crispy wings in a simple, homemade garlic butter sauce right at the end. It makes them absolutely irresistible.
- Incredibly Fast: You get that deep, savory, roasted-turkey flavor in under 40 minutes from start to finish. It’s a wonderful, hearty meal that’s truly perfect for an easy weeknight dinner.
- No Oven Required! This is one of my favorite Thanksgiving air fryer recipes because it frees up your main oven! You can have delicious turkey on the table without competing for space with the casseroles and pies.
Ingredients You’ll Need
For the Seasoned Turkey Wings:
- Turkey Wings: You’ll need about 3 pounds of turkey wings. If you can find them already split into “flats” (the middle part) and “drumettes” (the part that looks like a mini drumstick), that’s perfect! If not, I’ll give you a tip on how to do it in the FAQ.
- Olive Oil: Just 1 tablespoon, to help the seasonings stick.
- Baking Powder: 1 teaspoon. This is our secret weapon for crispy skin! Please make sure it’s baking powder, not baking soda, they are very different!
- Seasoning Blend: This is our perfectly seasoned rub. You’ll need:
- 1 tsp Smoked Paprika (I just love that smoky color and flavor)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
For the Garlic Butter Sauce:
- Unsalted Butter: 1/4 cup (that’s half a stick), melted.
- Fresh Garlic: 2 cloves, minced very finely. You can use 1/2 teaspoon of garlic powder in a pinch, but fresh garlic really makes the sauce sing.
- Fresh Parsley: 1 tablespoon, chopped (optional, but it adds such a nice freshness and color).
Step-by-Step Instructions (The Easy Way!)
Prep the Wings: This is the most important step for getting that crispy skin! Take your turkey wings out of the package and pat them completely dry with paper towels. I mean it—bone dry! Any moisture on the skin will steam them, and we want them to fry.Ellie’s Tip: If your wings are whole, you can cut them at the joints to separate the drumette, the flat, and the wing tip (you can save the tips for making broth!).
Season the Wings: Place your dry wings in a large mixing bowl. Drizzle them with the tablespoon of olive oil and toss to coat. In a separate small bowl, mix your baking powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle this seasoning blend all over the wings and toss them well until they are perfectly seasoned and evenly coated.
Air Fry (First Cook): Preheat your air fryer to 380°F (193°C). Arrange the seasoned wings in a single layer in the air fryer basket.
Ellie’s Tip: You must leave space between them! Don’t crowd the basket. The hot air needs to circulate all around each wing to make it crispy. If your wings don’t all fit, it’s much better to cook them in two batches!
Cook the wings for 15 minutes.
Flip and Finish: After 15 minutes, pull the basket out and use tongs to flip each wing over. Slide the basket back in and continue to cook for another 10-15 minutes. They are done when the skin is a deep crispy golden brown and the meat is cooked through (an instant-read thermometer should register 165°F in the thickest part).
Make the Sauce: While the wings are in their final 5 minutes of cooking, prepare your sauce. In a small, microwave-safe bowl, melt your 1/4 cup of butter. Stir in the minced fresh garlic and the chopped parsley.
Toss to Coat: Once the wings are perfectly crispy, transfer them to a large, clean bowl. (Don’t just dump them from the basket, you want to leave any rendered fat behind).
Pour that beautiful garlic butter sauce all over the hot wings and toss them gently to coat every piece. Serve them immediately while they’re hot and crispy!
Ellie’s Top Tips for the Crispiest Wings
- Tip 1: Pat Them BONE DRY I know I said this in the instructions, but I am saying it again because it is truly the most important secret to crispy golden skin. Any dampness left on that skin will turn to steam in the air fryer, and steam is the enemy of crisp! Take that extra minute with your paper towels; it makes all the difference in the world.
- Tip 2: Don’t Skip the Baking Powder! This might sound like a strange ingredient for turkey wings, but it is pure magic. It is not for leavening (like in a cake); it works by raising the pH level of the skin. This scientific-sounding trick is just a simple way of saying it helps the skin brown faster and get incredibly, wonderfully crispy. Just be sure you’re using baking powder, not baking soda!
- Tip 3: Give Them Space in the Basket I know it is so tempting to pile all the wings in at once to get dinner on the table faster. Please don’t do it! If you crowd the basket, the hot air can’t circulate. You’ll end up steaming your wings (which makes them soggy and grey) instead of air frying them. It is much, much better to cook in two batches and have everyone get truly crispy wings!
Common Questions (FAQ)
How to cook turkey wings in air fryer?
It’s wonderfully simple! The short answer is you pat them very dry, toss them with oil, baking powder, and seasonings, and then cook them at 380°F for 25-30 minutes, flipping them halfway through. The most important tips are to not crowd the basket and to make sure your wings are bone dry before seasoning!
Can I make these from frozen?
I truly find that you get the crispiest skin when you start with thawed wings. If you are in a pinch, you can cook them from frozen, but it will take much longer (closer to 40-45 minutes), and you’ll want to drain any excess water from the bottom of the basket halfway through. I recommend seasoning them after they’ve cooked for about 15-20 minutes and thawed a bit.
What if my turkey wings are whole (not split)?
That’s perfectly fine! You have two choices. You can cook them whole, but they will take a bit longer (I’d add about 10 more minutes, so 35-40 minutes total). Or, you can easily cut them yourself! Just feel for the two joints with your fingers, and use a good, sharp kitchen knife to cut firmly right through the center of each joint. You’ll end up with three pieces: the “drumette” (looks like a mini drumstick), the “flat” (the two-bone middle part), and the wing tip. I usually save the wing tips in a bag in my freezer to make homemade broth later!
How do I know when the turkey wings are fully cooked?
The skin should be deep golden brown and crispy, and the meat should be tender. But the only way to know for sure is to use a meat thermometer. You want to insert it into the thickest part of the wing, being careful not to touch the bone. It is perfectly cooked and safe to eat when it registers 165°F (74°C).
What to Serve With Your Wings
- For an Easy Weeknight Dinner: When I’m making this on a busy Tuesday, I like to keep it simple. These wings are just perfect with a fresh, crisp side salad, some simple steamed green beans, or a scoop of my favorite creamy garlic mashed potatoes. The garlic butter sauce from the wings is so good drizzled over the potatoes!
- For a Holiday Vibe: This is also one of my favorite Thanksgiving air fryer recipes! Serving these wings is a wonderful, modern way to have that turkey flavor while freeing up your main oven. They are just fantastic alongside a bowl of classic sage stuffing and a little homemade cranberry sauce. It gives you all the holiday comfort, with none of the all-day roasting!
Storing, Reheating, & Leftover Ideas
- To Store: Let any leftover wings cool down completely, then place them in an airtight container. They’ll keep wonderfully in the refrigerator for 3 to 4 days.
- To Reheat (And Keep Them Crispy!): The air fryer is your best friend for reheating! Just pop the wings back in the air fryer basket in a single layer and heat them at 370°F for about 4-5 minutes. They’ll get nice and crispy again, almost like they were freshly made. (The microwave will work, but the skin will be soft).
- A Fun Holiday Leftovers Idea: This garlic butter sauce is a wonderful way to bring new life to leftover holiday turkey! If you have extra roasted turkey from a whole bird, just chop the meat, warm it up, and toss it in a fresh batch of this garlic butter sauce. It’s a completely new and delicious meal!
Your New Favorite Way to Eat Turkey!
I’m so glad I finally gave that air fryer a chance, because this air fryer turkey wings recipe easy has truly become a family favorite. It’s all the deep, savory comfort of a holiday meal, but it’s fast enough and simple enough for any night of the week.
Whether you’re looking for an easy weeknight dinner that feels special, or a clever, no-oven-required dish to help out on Thanksgiving day, I just know you’re going to fall in love with these. That crispy golden skin and juicy meat is just too good to resist!
Imagine these on your holiday table, freeing up the oven, and sitting right next to a bowl of my Garlic Butter Mashed Potatoes and that classic Sweet Potato Casserole with Marshmallows. What a perfect feast! If you’re looking for even more holiday ideas, you can find all of my favorites in my Thanksgiving Recipes category.
I do hope you’ll give them a try! If you do, please come back and leave me a comment below. I’d love to hear how they turned out!
And if this is a recipe you want to keep handy (I promise, you will!), please pin it to your favorite board on Pinterest!
Happy cooking!
Print
Crispy Garlic Butter Air Fryer Turkey Wings
This is my favorite air fryer turkey wings recipe easy! I’ll show you my secret (a little baking powder!) to get that perfect crispy golden skin every single time. We toss them in a simple, delicious garlic butter sauce right at the end, and the meat is so wonderfully tender and juicy. It’s the perfect easy weeknight dinner but also one of my favorite Thanksgiving air fryer recipes because it frees up the oven!
- Total Time: 40 minutes
- Yield: 4
Ingredients
For the Seasoned Turkey Wings:
- 3 lbs turkey wings, split into drumettes and flats (pats dry)
- 1 tbsp olive oil
- 1 tsp baking powder (NOT baking soda)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
For the Garlic Butter Sauce:
- 1/4 cup unsalted butter, melted
- 2 cloves fresh garlic, minced
- 1 tbsp fresh parsley, chopped
Instructions
- Pat Dry: This is the most important step! Pat your turkey wings completely dry with paper towels. Any moisture will stop the skin from getting crispy.
- Season: In a large bowl, toss the dry wings with the olive oil. In a separate small bowl, mix together the baking powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Sprinkle this seasoning blend all over the wings and toss until they are perfectly seasoned and evenly coated.
- Air Fry (First Cook): Preheat your air fryer to 380°F (193°C). Arrange the seasoned wings in a single, un-crowded layer in the basket. (You must leave space for the air to circulate; work in two batches if needed!). Cook for 15 minutes.
- Flip & Finish: Use tongs to flip each wing over. Return the basket to the air fryer and cook for another 10-15 minutes. The wings are done when the skin is deep golden brown and crispy, and an internal thermometer reads 165°F (74°C).
- Make Sauce: While the wings are in their final 5 minutes of cooking, melt the butter in a small bowl. Stir in the minced fresh garlic and chopped parsley.
- Toss & Serve: Transfer the hot, crispy wings from the air fryer to a large, clean bowl. (Don’t just dump the basket; leave any rendered fat behind). Pour the garlic butter sauce all over the wings and toss to coat. Serve immediately.
Notes
- The Secret to Crispy: I can’t say it enough: patting the wings bone dry and using the baking powder (make sure it’s not baking soda!) are the two secrets to that unbelievable crispy golden skin.
- Don’t Crowd the Basket!: For truly crispy wings, the hot air must be able to hit every part of the skin. If your wings are crowded, they will steam and be soggy. It is always better to work in two batches!
- Check for Doneness: The safest way to know your turkey is cooked is with a meat thermometer. It should read 165°F (74°C) in the thickest part of the wing, without touching the bone.
- Reheating: Leftovers are best reheated in the air fryer! A few minutes at 370°F (188°C) will bring that crispy skin right back to life.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Air Frying
- Cuisine: American
2 thoughts on “Crispy Garlic Butter Air Fryer Turkey Wings”