If my husband tells you his favorite food is anything other than Buffalo wings, he’s fibbing. Fortunately, when I need to bribe him Air Fryer Chicken Wings are easy to make!
Air fried wings have a fabulously crispy outside, are juicy inside, and (my favorite part) require exactly zero deep frying
As much as I adore cooking and—like anyone else with tastebuds—find fried food addictive, I draw the line at deep frying in my own kitchen.
Air Fryer Chicken Wings
How to make PERFECT Air Fryer Chicken Wings. Crispy outside, juicy and tender inside, with easy clean up. The best way to cook chicken wings!
Ingredients
FOR THE WINGS:
- 1 1/2 pounds chicken wings
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1/4 cup hot sauce Frank’s RedHot is what I use
- 1 tablespoon minced garlic
- 1/2 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
- Coat the basket of a 3 quart or larger air fryer with nonstick spray.
- Trim off the wing tips (you should be able to feel the joint soft spot). It should separate fairly easily, but if not, put the blade in place, then carefully but firmly hit the top of your knife to apply extra pressure. Discard. 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.
- Pat the wings very dry. Sprinkle all over with salt.
- Place the wings in the air fryer in a single layer, making sure they do not touch (if needed, stand up the drumettes along the side). Set the air fryer to 360 degrees F. Cook the wings for 12 minutes, then remove the basket and with tongs, flip the wings over. Return to the air fryer at 360 degrees for 12 additional minutes.
- Slide out the basket, flip the wings once more, then return them to the air fryer. Increase the air fryer temperature to 390 degrees 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).
- While the wings finish up, melt the butter in a large microwave safe bowl in the microwave or a saucepan on the stove. Stir in the hot sauce, garlic, and vinegar until smooth.
- Transfer the wings to the bowl with the hot sauce mixture. Toss to throughly coat the wings. Transfer the wings to a serving plate. Sprinkle with chives as desired. Enjoy warm with blue cheese sauce and celery.
Notes
- TO MAKE IN THE OVEN: Place a broiler rack 4 to 6 inches from the broiler. Preheat to high. Line a rimmed baking sheet with foil and place an oven safe baking rack on top. Arrange the wings on the rack in a single layer so they do not touch. Broil for 20 to 25 minutes, until the wings are browned and crisp, flipping once halfway through.
- TO STORE. Refrigerate leftover chicken wings for up to 3 days.
- TO REHEAT. Let the wings come to room temperature. Mist with water to help make them juicy, then reheat in the oven at 350 degrees F for 10 to 12 minutes, or the air fryer at 350 degrees F for 6 minutes, turning once halfway through.
Nutrition
SERVING: 1gCALORIES: 104kcalCARBOHYDRATES: 1gPROTEIN: 7gFAT: 8gSATURATED FAT: 3gPOLYUNSATURATED FAT: 1gMONOUNSATURATED FAT: 3gTRANS FAT: 1gCHOLESTEROL: 34mgPOTASSIUM: 70mgFIBER: 1gSUGAR: 1gVITAMIN A: 134IUVITAMIN C: 5mgCALCIUM: 7mgIRON: 1mg