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Air fryer turkey wings with crispy golden skin and juicy meat, served on a white plate with fresh parsley and lemon wedges.
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Air Fryer Turkey Wings - Crispy, Juicy, and Weeknight-Friendly

Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2–2.5 pounds turkey wings, split at the joints (flats and drumettes)
  • 1 tablespoon olive oil (or avocado oil)
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 teaspoons paprika (sweet or smoked)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or Italian seasoning
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 tablespoon brown sugar or honey (optional, for light caramelization)
  • Lemon wedges, for serving
  • Fresh parsley or green onions, chopped (optional garnish)
  • Optional sauces for tossing: buffalo, BBQ, honey-garlic, or hot honey

Instructions

  • Prep the wings: Pat the turkey wings very dry with paper towels. Dry skin is key to crisping. Trim any excess skin or loose bits if you like.
  • Season: In a large bowl, mix salt, pepper, paprika, garlic powder, onion powder, thyme, and cayenne. Add oil and brown sugar (if using) to form a loose paste. Toss the wings until every surface is coated.
  • Marinate briefly (optional): For deeper flavor, refrigerate the seasoned wings for 30–60 minutes. If you’re short on time, you can cook right away.
  • Preheat the air fryer: Set to 380°F (193°C) for 5 minutes. A hot basket helps start the crisping process.
  • Arrange the wings: Place wings skin-side up in a single layer in the basket. Do not overcrowd. Cook in batches if needed so air can flow around each piece.
  • Air fry, round one: Cook at 380°F (193°C) for 20 minutes.
  • Flip and continue: Turn the wings over and cook another 12–15 minutes at 380°F, until the exterior looks browned and rendered.
  • Finish for extra crisp: Increase to 400°F (204°C) and cook 3–6 more minutes, skin-side up, to deepen color and crispness.
  • Check doneness: Use an instant-read thermometer. Internal temperature should reach 170–175°F at the thickest part for tender, juicy results. Turkey wings are more forgiving than breast and benefit from that range.
  • Rest and serve: Let wings rest 5 minutes. Squeeze with lemon for brightness, garnish with herbs, and serve as-is or toss in your favorite sauce.