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Whole30 air fryer chicken wings with crispy golden skin, savory seasoning, and a juicy interior, served with lemon wedges and fresh rosemary on a white plate.
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Whole 30 Air Fryer Chicken Wings – Crispy, Saucy, and Simple

Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 4

Ingredients

  • Chicken wings: 2 to 2.5 pounds split into flats and drumettes.
  • Pat very dry.
  • Avocado oil: 1 to 2 tablespoons for high-heat cooking and even browning.
  • Salt and pepper: About 1 to 1.5 teaspoons kosher salt 1 teaspoon black pepper.
  • Garlic powder: 1 teaspoon.
  • Onion powder: 1 teaspoon.
  • Smoked paprika: 1 teaspoon for color and depth or regular paprika.
  • Baking powder optional: 1 teaspoon aluminum-free to boost crispiness. Skip if you prefer none.
  • Buffalo sauce Whole 30 compliant: 1/2 cup—look for one with no sugar or funky oils. You can also make your own with hot sauce and ghee.
  • Ghee: 2 tablespoons melted, for tossing sauce and adding a buttery finish.
  • Lemon juice or apple cider vinegar: 1 to 2 teaspoons to brighten the sauce.
  • Optional garnishes: Sliced scallions chopped parsley, or celery sticks.

Instructions

  • Prep the wings: Pat the wings very dry with paper towels.
  • Moisture is the enemy of crispiness.
  • Mix the dry rub: In a bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and baking powder (if using).
  • Coat the wings: Toss wings with avocado oil, then sprinkle on the dry rub. Mix until evenly coated.
  • Preheat the air fryer: Set to 380°F (193°C) for 3 to 5 minutes to ensure a hot start.
  • Arrange the wings: Place wings in the basket in a single layer, not touching. Work in batches if needed.
  • First cook: Air fry at 380°F for 18 minutes, shaking the basket or flipping halfway through.
  • Crisp finish: Increase to 400°F (204°C) and cook 4 to 6 more minutes, until deeply golden and the skin is crackly.
  • Internal temp should reach 165°F.
  • Make the sauce: In a small bowl, stir together buffalo sauce, melted ghee, and lemon juice or vinegar. Taste and adjust salt.
  • Toss and serve: Add hot wings to a large bowl, pour over the sauce, and toss to coat. Garnish with scallions or parsley if you like.