Go Back
golden chicken wing flats and drumettes with crisp skin and a light reddish-brown celery-spice dusting on an ordinary plate, with no wet sauce, lemon wedges or garnish
Melissa Hart

Air Fryer Old Bay Chicken Wings

Old Bay brings celery-salt and pepper flavor to wings without needing a separate sauce, so use a measured amount and skip extra salt. Put some seasoning on before cooking and a little more on afterward. The first layer warms against the skin. The last addition keeps the spice flavor fresh. A small butter toss helps that final dusting cling, but it should leave the wings lightly coated rather than looking wet or glossy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp neutral oil
  • 2 tsp Old Bay seasoning divided
  • 1/4 tsp black pepper
  • 1 tbsp unsalted butter melted

Method
 

  1. Preheat a 6-quart air fryer to 380°F for 3 minutes. Pat wings very dry and toss with oil, 1 1/2 teaspoons Old Bay and black pepper.
  2. Arrange half the wings in one layer with gaps. Air fry for 12 minutes, turn and cook for 12 to 15 minutes more until crisp and at least 165°F.
  3. Transfer to a rack and repeat with remaining wings. Keep the cooked wings uncovered while waiting.
  4. Toss hot wings with melted butter and remaining 1/2 teaspoon Old Bay so the final seasoning forms a thin even coating.
  5. Rest for 3 minutes and serve as 4 appetizer portions.