Air Fryer Chicken Wings (SUPER CRISPY!)
Making chicken wings at home just got a whole lot easier, thanks to the air fryer! These Air Fryer Chicken Wings are crispy on the outside, juicy on the inside, and perfect for customizing with your favorite sauces and seasonings. No oil needed!
Air Fryer Chicken Wings Recipe:
Cooking chicken wings in the air fryer is brilliant, and you’ll be making them more often once you try this method. The forced circulating hot air makes the skin super crisp, which is difficult to achieve in a conventional oven, while the center remains perfectly cooked, tender, and juicy.
Air-fried chicken wings cook in just 16 minutes, which is three times faster than a traditional oven. Plus, there’s no need to preheat an air fryer, making this the fastest crispy chicken wings recipe.
How to Make Air Fryer Chicken Wings:
The dry rub for these chicken wings is simple, using go-to spices for baked, sautéed, or air-fried chicken. All you need is garlic salt and lemon pepper. Toss the wings in a little oil and the two seasonings, arrange them in the basket, and bake right away. You can let them marinate if you prefer, but there’s no need to pre-marinate.
These air-fried chicken wings have a crisp, salty skin with a tender center. Pair them with fresh celery and avocado ranch dip, and let the snacking begin!
Why You’ll Love This Easy Air Fryer Chicken Wings Recipe
- The Perfect Chicken Wing Texture: Thanks to its high temperature and convection fan, the air fryer does a fantastic job cooking chicken. Like my Air Fryer Whole Chicken, Air Fryer Chicken Breast, Air Fryer Chicken Legs, and Air Fryer Chicken Thighs, and Alice springs chicken recipe, these wings have crispy skin and juicy, succulent meat.
- So Easy: Forget the messy oil! Just toss the wings in some seasonings, air fry, and you’re done. Air fryer recipes make it easy to achieve deep-fried, restaurant-quality taste at home without any of the fuss.
- Sauce is Boss: This method is perfect for any of your favorite sauces. Spicy Buffalo is the reigning favorite around here, but you can also take things in an Asian direction with Korean Air Fryer Chicken Wings.
How to Make Air Fryer Chicken Wings
The Ingredients
- Chicken Wings: This recipe calls for 1 ½ pounds of split chicken wings, which is the max amount that I can comfortably fit in a single layer in my Ninja . If you are cooking more, you’ll need to air fry them in batches.
- Sauce: Frank’s RedHot Original is my go-to for tossing the wings, but you can use any sauce you like or even skip it entirely. The wings are super juicy, even without sauce.
- Garlic: Minced garlic gives the sauce extra zip that’s a step above garlic powder.
- Vinegar: A small splash helps cut the richness of the wings and balance the sauce.
- Butter: What makes the wings finger-lickin’ delicious.
The Directions
- Split the Wings: Cut away the wing tips and split the “drumette” side from the “wingette.” Pat dry with paper towels.
- Air Fry at 360°F for 24 minutes: This renders the fat, so they don’t get soggy. Flip halfway through.
- Turn Up the Heat: Flip the wings again and increase the temperature to 390°F.
- Make the Sauce: We use Buffalo sauce, but you can use any kind you like.
- Toss: Combine the chicken wings in air fryer and sauce. ENJOY!
Flip and Air Fry the Chicken Wings
After the initial round in the air fryer, the recipe may appear a bit pale and unappealing. Don’t fret! Flip them over and air fry again at 400°F for another 8-12 minutes until they are golden and crispy. The exact time may vary depending on the size of your wings, so adjust accordingly.
Recipe Variations
- Honey Garlic Air Fryer Chicken Wings: Use the sauce from my Honey Garlic Chicken Wings recipe.
- Lemon Pepper Chicken Wings: Use the sauce from my Lemon Pepper Wings recipe.
- BBQ Air Fryer Wings: Toss the wings in Homemade Barbecue Sauce.
- Extra Spicy Chicken Wings: Add a few pinches of cayenne pepper to your Buffalo sauce.
- Boneless Chicken Wings: Although I haven’t experimented with boneless wings, I suspect they will cook more quickly. For another great boneless chicken recipe, check out my Air Fryer Chicken Tenders.
- Whole Chicken Wings in the Air Fryer: Place the wings in a single layer (you’ll be able to fit about 3 whole wings at a time). Air fry at 250°F for 15 minutes, then increase the heat to high and air fry at 400°F for 15 minutes more. Turn the wings over halfway through each cooking time.
What to Serve With Air Fryer Chicken Wings
- Baked French Fries: Because Buffalo wings and fries are a match made in comfort food heaven. You can plan these recipes so that both are ready at the same time.
- Sweet Potato Fries: Another tasty option in the fry department.
- Air Fryer Broccoli: This quick-cooking air fryer side can be ready shortly after you finish up the wings. Or try oven-roasted broccoli.
- Dipping Sauces: Dunk your chicken wings with blue cheese dressing, Homemade Caesar Dressing, Greek Yogurt Ranch Dip, or ranch dressing.
Recipe Tips and Tricks
- Don’t Overcrowd the Air Fryer: If your wings aren’t crispy, you likely cooked too many at once (or didn’t turn up the temperature enough at the end).
- Skip the Baking Soda: Tossing your wings with baking soda or flour isn’t necessary and you’ll save yourself some hassle.
- To Use Frozen Wings in the Air Fryer: Increase the cook time by 5 additional minutes at 360°F (29 minutes total at this temperature). The wings may stick together at first. Simply shake the basket after a few minutes to separate them, then use tongs to arrange them so they are not touching.
FAQs
Arrange the wings evenly in the air fryer basket and air fry at 400°F for 8 minutes on each side, totaling 16 minutes, or until the chicken wings are crisp and golden brown on the outside.
If your wings aren’t crispy, you probably crowded too many in the air fryer at once or didn’t increase the temperature enough at the end.
Make sure to flip the chicken wings to ensure even browning in the air fryer. Avoid overcrowding the air fryer basket; you want the hot air to circulate around each wing so they crisp up perfectly.
Flouring your wings before air frying is optional. It can help create a crispier coating, but the wings will still turn out deliciously crispy without it.
I prefer cooking chicken wings in an air fryer because it significantly reduces the cook time. They take less than 20 minutes to become perfectly crispy and juicy. They use much less oil yet taste just like deep-fried wings. Plus, the prep time is minimal, and the cooking is hands-off.
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Air Fryer Chicken Wings (SUPER CRISPY!)
Ingredients
For the Wings:
- 1 ½ pounds chicken wings
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- ¼ cup hot sauce I use Frank’s RedHot
- 1 tablespoon minced garlic
- ½ tablespoon white vinegar
- Nonstick cooking spray
To Serve:
- Blue cheese sauce The Well Plated Cookbook, page 212 or blue cheese dressing of choice
- Celery sticks
- Chopped fresh chives optional for color
Instructions
- Prepare the Air Fryer: Coat the basket of a 3-quart or larger air fryer with nonstick spray.
- Trim the Wings: Trim off the wing tips by feeling for the joint’s soft spot. If needed, place the blade in position and carefully but firmly hit the top of your knife to apply extra pressure. Discard the tips. Next, split the drumette side of each wing from the flat side at the joint: slice down through the skin, feeling for the “soft spot,” and wiggle your knife as needed.
- Season the Wings: Pat the wings very dry and sprinkle them all over with salt.
- Cook the Wings: Place the wings in the air fryer basket in a single layer, ensuring they do not touch (if needed, stand up the drumettes along the side). Set the air fryer to 360°F. Cook the wings for 12 minutes, then remove the basket and, using tongs, flip the wings over. Return to the air fryer at 360°F for an additional 12 minutes.
- Crisp the Wings: Slide out the basket, flip the wings once more, then return them to the air fryer. Increase the air fryer temperature to 390°F. Cook the wings for 6 minutes, flipping once more halfway through. The skin should look nice and crisp. If your wings are on the larger side, they may need a few more minutes.
- Prepare the Sauce: While the wings finish up, melt the butter in a large microwave-safe bowl or a saucepan on the stove. Stir in the hot sauce, garlic, and vinegar until smooth.
- Coat the Wings: Transfer the wings to the bowl with the hot sauce mixture. Toss to thoroughly coat the wings. Transfer the wings to a serving plate. Sprinkle with chives as desired. Enjoy warm with blue cheese sauce and celery.
