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Recipe from Simpler Savory

The recipe

Air Fryer Chicken Wings

Prep
10 min
Cook
22 min
Total
32 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
350

2× the original author values. Recipe yield: 4 servings.

calories
700

3× the original author values. Recipe yield: 4 servings.

calories
1050
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 pounds chicken wings, split into flats and drumettes — pat very dry
  • 1 tablespoon aluminum-free baking powder — not baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper — freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika or smoked paprika
  • 2 teaspoons avocado oil — or canola; just a light drizzle
  • 1/2 cup Buffalo sauce — warmed; or use your favorite sauce
  • 2 tablespoons unsalted butter — for lemon pepper or Buffalo, optional
  • 1 teaspoon lemon pepper seasoning — optional, for dry or buttery toss
  • ranch or blue cheese dressing — for serving
  • celery and carrot sticks — for serving

Instructions

  1. Pat the chicken wings very dry with paper towels until the skin looks matte and tacky; moisture is the enemy of crisp.
  2. In a large bowl, toss wings with avocado oil, baking powder, kosher salt, black pepper, garlic powder, onion powder, and paprika until lightly and evenly coated.
  3. Preheat the air fryer to 390–400°F for 3–5 minutes so the basket is hot before adding wings.
  4. Arrange wings in a single layer in the hot basket with a little space between pieces. Air fry at 390–400°F for 10 minutes.
  5. Pause and shake the basket or flip each wing with tongs to prevent soggy spots and render fat evenly.
  6. Continue air frying until deep golden and very crisp, 8–12 minutes more, adding 2–3 extra minutes for thicker drumettes as needed (aim for 185–195°F internal).
  7. For extra crackly skin, blast at 400°F for an additional 2–3 minutes.
  8. While wings finish, warm Buffalo sauce with butter or melt butter with lemon pepper for a glossy toss.
  9. Transfer hot wings to a bowl and toss immediately with warm sauce or your chosen dry rub so it clings evenly.
  10. Serve at once with ranch or blue cheese dressing and celery and carrot sticks.

Notes

Cool leftovers 10 minutes on a rack, then refrigerate in an airtight container up to 4 days. Freeze on a sheet pan until solid, then bag for up to 2 months. Reheat in the air fryer at 360°F for 4–6 minutes, then 400°F for 2 minutes to re-crisp, or in a 400°F oven for 10–12 minutes. Avoid the microwave to keep the skin crisp.

Source: https://simplersavory.com/air-fryer-chicken-wings/