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 A 3.5-quart model or larger is recommended.
- 1 Tongs For flipping wings safely and efficiently.
- 1 Microwave-Safe Bowl For melting butter.
- 1 Whisk For combining hot sauce and butter.
- 1 Large Mixing Bowl For tossing cooked wings with sauce.
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 truly crispy air fryer wings hinges on a few key factors. First, rigorously patting the chicken wings dry is paramount; any residual moisture will steam rather than crisp. Second, avoid overcrowding the air fryer basket; cook in batches if necessary to ensure adequate air circulation around each wing. For an even crispier exterior, a common chef's trick is to toss the dried wings with 1 teaspoon of baking powder (not baking soda) per pound of wings before salting. This helps draw moisture from the skin. Adjust the hot sauce to butter ratio to your preference for heat. Serve immediately for optimal texture.