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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 3.5-quart or larger
  • 1 Tongs For flipping wings safely
  • 1 Microwave-safe Bowl For melting butter
  • 1 Large Mixing Bowl For tossing wings with sauce
  • 1 Whisk For combining butter and hot sauce

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 a few critical points. Firstly, thoroughly patting the chicken wings dry is paramount; any residual moisture will steam rather than crisp. Secondly, avoid overcrowding the air fryer basket. Cook in batches if necessary, ensuring a single layer for optimal hot air circulation and even browning. While salt is specified, consider a light dredge in cornstarch or baking powder along with the salt for an even crispier exterior, as these absorb surface moisture. For the sauce, don't limit yourself to just hot sauce and butter; a touch of garlic powder or a splash of apple cider vinegar can add complexity. Ensure the wings are piping hot when tossed with the sauce for best adhesion.