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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.
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Cook Time 20 minutes
Total Time 40 minutes
Servings: 2 people
Course: lunch/dinner
Cuisine: American
Calories: 1420.7
Ingredients Equipment Method Notes

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

Equipment

  • 1 Air Fryer
  • 1 Tongs
  • 1 Microwave-safe Bowl
  • 1 Whisk
  • 1 Large Mixing Bowl

Method
 

  1. 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.
  2. Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
  3. 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 drying the chicken thoroughly before seasoning and cooking. This removes surface moisture, allowing the skin to crisp rather than steam. Overcrowding the air fryer basket is a common pitfall; cook in batches if necessary to ensure adequate airflow around each wing. The staged temperature cooking (lower then higher heat) is crucial: it allows the chicken to cook through gently first, then crisps the exterior. Feel free to experiment with different hot sauces or even dry rubs for varied flavor profiles. Remember to save the wing tips for your next batch of chicken stock.