Air Fryer Chicken Wings
Why I Always Come Back to These Air Fryer Chicken Wings
You know those dishes you start making because you’re kind of in a rush, or honestly you just don’t want to spend forever cleaning up after? That’s where these air fryer Chicken Wings really shine. I first made them when my mate Pete dropped by unexpectedly, and frankly, there was hardly anything in the fridge besides some questionable celery and, luckily, a massive pack of wings I’d gotten on sale. Somehow, by sheer luck (and maybe a dash of panic), they turned out crispier and juicier than any baked ones I’d faffed with before. Plus, air fryer cooking makes it feel a bit like you’re cheating—less mess, same snacky reward. And my dog, Daisy, hovers underfoot every time I cook these. So, take that as a good sign…or canine peer pressure.
Why You’ll Love This (or At Least, Why We Do)
I make these wings for, well, anything—movie night, lazy Saturdays, even when I have no proper side dish to go with them. My family practically gobbles them up before they even hit the plate (which drives me bonkers, but what can you do). My friend Carla always claims, “There’s just something about these ones.” Maybe it’s because you barely need oil, maybe it’s because I stopped burning half of them since I started using the air fryer. Or maybe it’s because you can mix up the flavors on a whim. (To be honest, I sometimes just want hot sauce and butter, but my cousin swears by lemon pepper. Go figure.)
What You’ll Need (and a Few Swaps if You’re Feeling Adventurous)
- About 1 kg chicken wings (party wings or just cut up—if the butcher did half your job, good on them)
- 1 tablespoon oil (I usually use olive oil, but I’ve used sunflower in a pinch. Grandad only uses peanut oil when he’s visiting but honestly, no need to overthink it)
- 1 teaspoon sea salt (or just regular salt, if you accidentally finished the fancy stuff on margaritas)
- 1 teaspoon garlic powder (optional, but I always toss it in unless I’ve run out—then I just wing it, ha!)
- 1 teaspoon paprika (smoked, sweet, or whatever you like/found at the back of the cupboard)
- 1/2 teaspoon black pepper (I’ve even forgotten this before, wasn’t the end of the world)
- Sprinkle of cayenne or chili flakes (if you like a little kick, or a lot, I don’t judge)
- For tossing after: 3 tablespoons butter + 1/3 cup hot sauce (I tend to just eyeball this, truly; Frank’s RedHot is classic, but recently I tried [this homemade buffalo sauce from Serious Eats](https://www.seriouseats.com/homemade-buffalo-wing-sauce-recipe) and wow, it’s actually worth the extra washing up)
So Here’s How You Make Them (With a Couple Odd Steps…)
- Pat the chicken wings dry—seriously, drier wings = crispier wings. I sometimes get impatient and skip this but regret it later every single time. Learned my lesson… mostly.
- Chuck the wings in a big bowl (or, honestly, a clean pot if your big bowl is holding fruit or something), drizzle the oil over them, and toss in the salt, garlic powder, paprika, and pepper. I like to use my hands for this, even if it means I smell like a kebab shop afterwards. Make sure everything’s sort of evenly coated. Or reasonably close.
- Now, preheat your air fryer to 200°C (about 400°F)—or just run it for 3 minutes empty if it doesn’t have a preheat button. If you forget, don’t stress, but it does seem to help get that golden crisp (at least, on second thought, I think it does!).
- Spread the wings in a single layer in your air fryer basket. Don’t pile them up too much. If they’re squashed together, they’ll kind of steam each other and no one wants limp wings. Cook them for 12 minutes, then open it up and shake them about (this is where I usually sneak a taste, for “quality control”).
- Flip each piece/kind of shove them around with tongs or a spatula, then cook for another 10-12 minutes. They should be super crispy and a deep golden brown. If not, give them 3-4 more minutes – but keep an eye on things; this is where I’ve overcooked them once or twice!
- Meanwhile, melt your butter and mix in your hot sauce (if you want sticky, spicy wings). Pour this over the wings when done and toss until they’re lovely and glossy. Or just serve plain and let everyone grab what they want.
A Few Notes That Might Help You Dodge My Mistakes
- Don’t overcrowd the basket—wings need breathing room, like commuters on a packed morning train.
- If you forget to shake them halfway, you’ll still get edible wings; just maybe not as evenly crispy. (And now you know!)
- That coating step? Sometimes it seems like the spices stick unevenly at first, but by the end, nobody’s really noticed.
- And if you want extra crunch, dust a teaspoon of baking powder over the wings before cooking—not too much, or they get odd—learned that the not-so-tasty way.
If You’re in the Mood for Experiments…
Okay, here’s the fun bit. I’ve tried these with a sticky honey-soy mix (delicious, but sticky as all get out in the air fryer, so plan to scrub). I once rolled them in lemon zest and loads of cracked pepper—actually, that was pretty zingy, I liked it more the next day. But the attempt to make a “wing curry” in the air fryer—well, let’s just say it smelled better than it tasted! Take a peek at [The Kitchn’s wing ideas](https://www.thekitchn.com/how-to-make-crispy-air-fryer-chicken-wings-256083) if you want more inspiration, by the way.
Honestly, You Don’t NEED Fancy Gear
Yes, an air fryer is ideal. But when I exploded my fryer’s basket once (long story, don’t ask), I used the oven’s fan setting at max, and while the wings weren’t quite as crispy, they were still scoffed down. Just spread them out on a wire rack over a baking tray. And if your tongs walk off again (mine do), two big forks work in a pinch.
Storing for Later (Sort Of…)
Supposedly you can keep these in an airtight container in the fridge for up to 3 days. I say “supposedly” because, in my home, leftover wings happen about as often as I find matching socks—i.e., rarely. But if you really do have some, just re-crisp them in the air fryer for a few mins at 180°C (or a hot oven if you must). They taste…alright. Sort of.
How We Serve ‘Em (And Why You Should, Too)
These wings beg for something to dip in. Ranch, blue cheese, even plain yogurt with a squeeze of lemon (don’t knock it till you try it). On game days, I set out celery—even if most of it goes untouched except by me. Sometimes I toss them with extra sauce and lemon wedges, or just dump ‘em on a big platter and everyone dives in—fingers first, napkins optional. My little cousin dunks hers in ketchup, which is… an acquired taste?
Don’t Make My Rookie Mistakes: A Few “Pro” Tips
- Don’t skip patting the wings dry. Once, I was lazy, and the wings came out as soggy as old toast.
- If you rush the shaking/turning halfway—sometimes the bottom ones get stuck and tear, which is just not a good look.
- Too much sauce right in the air fryer? Disaster! Sauce gets everywhere. Actually, I find it works better if you sauce them after.
Questions Folks Actually Ask Me (More Than Once!)
- Can I use frozen wings? Yep, but defrost them first or cook longer. They just don’t get as crispy direct from the freezer. On second thought, if you’re starving, just add more time and shake really well, but results are iffy.
- What if I don’t have an air fryer? Like I said above, oven works; just get it as hot as you can and use a wire rack. Not as good, but still wing-shaped joy.
- Is baking powder essential? No, but it helps with crispness. Sometimes I forget it and nobody’s complained (yet).
- Can I double this for a crowd? Sure! Just cook in batches so they’re not crowded. Or prepare for some slightly steamed wings, which still taste fine by me.
- What’s your favorite sauce? Honestly, just classic buffalo and butter or sometimes a garlic-parm mix if I’m feeling fancy—or lazy and have parmesan that needs using up.
- Is there a way to make them less spicy for kids? Yep, skip the cayenne and serve sauce on the side. Or use BBQ sauce—kids tend to wolf those down.
Alright, there you have it. Maybe not the fanciest wings on the planet, but hands down the easiest way to get a proper fix. If you love wings (or have to feed a crowd fast), you really can’t go wrong. Maybe someday I’ll actually measure the spices properly but, honestly, that’d take half the fun out of it. Happy crunching!
Ingredients
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
Instructions
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1Preheat your air fryer to 400°F (200°C) for about 5 minutes.
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2In a large bowl, toss chicken wings with olive oil, garlic powder, paprika, salt, black pepper, onion powder, and cayenne pepper until evenly coated.
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3Arrange the chicken wings in a single layer in the air fryer basket. Work in batches if necessary to avoid overcrowding.
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4Cook the wings at 400°F (200°C) for 20-22 minutes, flipping halfway through, until the wings are crispy and cooked through.
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5Serve immediately, garnished with your favorite dipping sauce or fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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