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A platter of the best crispy garlic butter air fryer turkey wings, garnished with fresh parsley.

Crispy Garlic Butter Air Fryer Turkey Wings

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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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
 
  • Author: Ellie
  • Prep Time: 10
  • Cook Time: 30
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: American

Find it online: https://www.spoonfulhome.com/crispy-garlic-butter-air-fryer-turkey-wings/