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Air Fryer Chicken Wings

    Air Fryer Chicken Wings

    The first thing that comes to mind when arranging a menu of snacks for the Super Bowl is chicken wings! Whether roasted in the oven or fried, covered in a lemon-pepper seasoning, dredged with garlic and parmesan, or baked in the oven, they are the ideal dish that pleases a crowd.

    The air fryer creates chicken wings far more quickly and produces results that are just as crispy as traditional methods, with the added benefit of requiring significantly less cleaning. This recipe for chicken wings cooked in an air fryer begins with a well-seasoned spice rub applied to the wings before they are cooked. They are ready to eat as soon as they come out of the air fryer, or you can throw them in a sauce to add additional levels of taste. If you are able to withstand high levels of spice, go ahead and toss the wings in buffalo sauce, but a sweet BBQ sauce is a perfect complement to the wings’ understated spiciness.

    How Long should you Cook Chicken Wings When Using an Air Fryer?

    The cooking time for one pound of wings in an air fryer is around thirty minutes. Cooking the wings in two stages yields the most outstanding results. To begin, you should cook them at a lower temperature so that some of the fat may be progressively rendered from the skin while the chicken keeps its moisture. The wings should be finished off at a higher temperature to get skin with the texture of something just removed from the fryer. This recipe for healthy chicken wings calls for cooking the two pounds of wings in two separate batches, so you may eat the first batch quickly and then return for seconds.

    How are Chicken Wings made Crispy in an Air Fryer?

    A two-stage cooking process, in which the wings are initially cooked at a temperature lower than the second stage’s temperature, produces the crispiest results. In addition, it is essential to avoid stuffing too many items into the air fryer basket. This recipe for wings in an air fryer asks for two pounds of wings to be cooked in two separate batches, with some room allowed between each wing. This lets the air move freely throughout the air fryer, which helps to crisp up the wings on all sides. The wings are more likely to turn out lovely and crispy if flipped frequently while cooking.


    • Only chicken wings, drumettes, and flats measure 2 pounds each.
    • 1 and a quarter teaspoons of seasoned salts, such as Lawry’s
    • A quarter of a milligram of ground black pepper
    • 1/4 tsp. paprika
    • 1/4 tsp. cayenne pepper
    • Spray for cooking that doesn’t stick.
    • For serving, you can use buffalo sauce, sweet BBQ sauce, ranch dressing, blue cheese dressing, or any combination of the three.


    1. If any wing tips are still present, remove them from the wing’s main body and dispose of them. Use a paper towel to remove extra moisture from the wings by patting them all over.
    2. Combine the seasoned salt, black pepper, paprika, and cayenne pepper in a large mixing bowl. After adding the wings, give everything a good spin to coat the wings in the spice mixture.
    3. Spray a generous amount of nonstick cooking spray all over the basket of an air fryer. Place half of the wings in the basket so that they are arranged in a single layer and there is some space between each. Cook for ten minutes at 370 degrees. After ten minutes, remove the wings from the air fryer, flip them over, and cook them for another ten minutes. After giving the wings another flip, raising the temperature of the air fryer to 400 degrees, and continuing to cook for another eight to ten minutes, the skin should now be crispy. Proceed in the same manner with the remaining chicken wings.
    4. Serve the wings as soon as they come out of the air fryer, or, if you prefer, throw them in Buffalo or BBQ sauce first, then serve them with ranch or blue cheese dressing on the side.
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