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 Minimum 3.5-quart capacity recommended.
- 1 Tongs For flipping wings safely and effectively.
- 1 Microwave-Safe Bowl For melting butter.
- 1 Large Mixing Bowl For tossing 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 maximum crispness is key. Ensure wings are patted thoroughly dry before seasoning; excess moisture prevents browning. For even crisping, avoid overcrowding the air fryer basket; cook in batches if necessary. The two-stage cooking temperature (lower then higher) allows the wings to cook through gently before a final high-heat crisp, mimicking deep frying results without the oil. Consider seasoning the wings with a little baking powder (1/2 tsp per pound) mixed with the salt for an even crispier skin due to its alkalinity. For enhanced flavor, a touch of garlic powder or smoked paprika can be added to the salt before cooking. Always serve immediately to maintain crispness.