Air Fryer Chicken Wings
Nothing is more satisfying than cooking up a batch of wings without deep frying. The air fryer’s fan and heating mechanism create a frenzy of forceful hot air that swirls down and around the wings, crisping up the skin to golden perfection (and without the added calories of frying oil). Self-contained air fryers are not the only option for cooking at home: look for multi-cookers and ovens that have an air fryer setting. You can buy chicken wings that are already split or do the work yourself with whole wings – don’t forget to save the tips for making chicken stock.
Equipment
- 1 Air Fryer
- 1 Tongs
- 1 Microwave-Safe Bowl
- 1 Whisk
- 1 Large Mixing Bowl
Ingredients
Main
- 2 pounds chicken wings split at the joint and tips removed
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce such as Frank's RedHot
- Ranch or blue cheese dressing for serving
Instructions
- Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
Notes
Achieving maximum crispiness hinges on a few key factors: thoroughly patting the wings dry before seasoning removes surface moisture, allowing the skin to crisp rather than steam. Arranging wings in a single layer in the air fryer basket is crucial for even airflow and browning; work in batches if necessary. The two-stage cooking temperature (lower for initial cooking, higher for crisping) is an effective technique. Consider adding a pinch of garlic powder or onion powder to your salt for an extra layer of savory flavor. Always toss the wings in the sauce after cooking to maintain their crisp texture.