Making chicken wings in an air fryer

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.

• A fryer is a hot mess to clean.
• Foods cooked in a fryer are something I prefer to indulge in when I am eating out, versus a more nutritious meal that I’d cook at home.

The air fryer (this is the model I have) changes the game and brings “fried” food into the realm of everyday enjoyment.

A super-powered convection oven, the air fryer creates healthy versions of foods that are typically deep-fried, like Air Fryer French Fries, Air Fryer Mozzarella Sticks, and Air Fryer Brussels Sprouts.

Air fryer chicken wings are our next bar-food makeover (right alongside other satisfying snacks, Air Fryer Chicken Tenders and Air Fryer Meatballs).

No frying oil or air fryer chicken wings baking powder tricks are needed in this easy recipe!

As it turns out Buffalo chicken wings cook in an air fryer so successfully, they might just be the best of all of my air fryer recipes so far.

It might also be my favorite of all chicken wing recipes—even more than ones with BBQ sauce, or a paprika or cayenne pepper dry rub, or other spices.

At least that’s what Ben, who would happily dip anything in Buffalo sauce, would say!

The Best Way to Cook Wings in the Air Fryer

Wings are considered the best cut of chicken to fry.

• Of all of the cuts of chicken, wings have the highest skin-to-meat ratio.
• This makes wings ideal for air frying, because all of that skin can become deliciously crisp (just like Air Fryer Chicken Thighs).

The tricky part of making crispy chicken wings in an air fryer is ensuring that the fat can fully render (a.k.a. cook out).

If it doesn’t, the wings will be soggy and greasy.

• While some recipes call for making air fryer chicken wings with flour or air fryer chicken wings with baking soda to crisp them, I found this step tedious and messy, and it didn’t solve the problem of rendering the fat.
• Adding baking soda or flour also doesn’t avoid the grease-factor.

Here’s what does…

The Secret to Crispy Air Fryer Chicken Wings

To ensure the fat renders and the wings crisp, air fry them at two separate temperatures.

Here’s how you make your air fryer wings crispy:

• First, air fryer the chicken wings at 360 degrees F for 24 minutes, turning once halfway through. This step renders the fat.
• Then, turn up the heat to 390 degrees F. This high temperature crisps the outsides of the wings, leaving the interior meat moist.

The two-temperature approach is easy, less messy than baking soda, and you put raw chicken in an air fryer! This method works for frozen air fryer chicken wings too.

How to Make Perfect Air Fryer Chicken Wings

In total, 30 minutes is how long you cook chicken wings in the air fryer.

• If your wings are especially large or small, you may need to adjust the time by a few minutes in either direction.

Once the wings are air fried, you can toss them in any sauce of your choosing (such as the slightly sweet umami sauce with these Korean Air Fryer Chicken Wings).

But as indicated by the cult following of this Slow Cooker Healthy Buffalo Chicken and the Buffalo Chicken Burgers in my cookbook, the penultimate fan favorite is Buffalo sauce.

Tip!

Buffalo sauce is hot sauce that has been doctored up with melted butter and garlic. These simple ingredients create wing magic.

The Ingredients

• Chicken Wings. Pack the protein. This recipe calls for 1 ½ pounds of chicken wings, which is the max amount that I can comfortably fit in a single layer in my air fryer. If you are cooking more, you’ll need to air fry them in batches.

Ingredient Note

• This recipe is for air fried split chicken wings, meaning that the flat side of the wing has been cut away from the “drumette.” I also like to remove the tip, though you can leave it if you like. This is easy to do at home. See tips below.
• You also can use this recipe to make whole chicken wings in the air fryer: place the wings in a single layer (you’ll be able to fit about 3 whole wings at a time). Air fry at 250 degrees F for 15 minutes, then increase the heat to high and air fry at 400 degrees F. Fifteen minutes is how long you air fry wings at 400 degrees F. Turn the wings over halfway through each cooking time.

• Hot Sauce. Frank’s RedHot Original is my go-to, though you can use a similar mildish hot sauce you prefer (something like Tabasco would be too spicy).
• Garlic. Minced garlic gives the sauce extra zip that’s a step above garlic powder. It’s worth it for these air fried chicken wings.
• Vinegar. A small splash helps cut the richness of the wings and balance the sauce.
• Butter. What makes the wings finger-lickin’ delish.

Dietary Note

To make these wings dairy free, swap the butter for coconut oil.

• The Fixings. Blue cheese sauce (the Greek-yogurt based one in my cookbook is perfection), Greek Yogurt Ranch Dip, and celery (or carrots) sticks bring the bar experience home to you. Ranch dressing is a favorite of readers too.

The Directions

1. Cut away the wing tips and split the “drumette” side of each of the “wingettes” from the flat side. Pat dry with paper towels.

1. Place the wings in the air fryer in a single layer and cook at 360 degrees F.

1. Flip the wings halfway through.
2. After the first stage of cooking, flip the wings again, and increase the temperate to 390 degrees F. Flip halfway through. At the end, you could take their internal temperature with a meat thermometer.

1. Whisk the melted butter, hot sauce, garlic, and vinegar in a small bowl to make homemade buffalo sauce.

1. Toss the crispy chicken wings in the buffalo sauce in a large bowl. ENJOY!

What to Serve With Buffalo Chicken Wings

• Baked French Fries. Because air fryer chicken wings and fries are a match made in comfort food heaven. You can plan these recipes so that both are ready at the same time.
• Sweet Potato Fries. Another tasty option in the fry department.
• Air Fryer Broccoli. This quick-cooking air fryer side can be ready shortly after you finish up the wings. Or try oven Roasted Broccoli.

Storage Tips

• To Store. Refrigerate chicken wing leftovers in an airtight container 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.

Storage Tips

For max flavor, toss the reheated wings in a fresh batch of Buffalo sauce.

Recommended Tools to Make this Recipe

• Knife Block Set. Ergonomic and with a broader blade curve for easy rocking cutting, this knife set is worth every penny!
• Kitchen Tongs. These 16-inch tongs easily reach deep into the air fryer’s basket.
• Glass Mixing Bowls. With 10 different stackable sizes and easy to wash, they’re ideal for tossing or dipping air fryer chicken wings recipe in any type of sauce.

The Best Air Fryer

Enjoy crispy proteins and vegetables with significantly less oil than traditional frying. Plus, this cooks food even faster than other airy fryer models.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Crispy, spicy, juicy, and messy: exactly what Buffalo chicken wings should be!

Frequently Asked Questions

What Other Sauces Can I Use for Air Fryer Chicken Wings?

While we love using buffalo sauce for our wings, making wings with the sauce from my Honey Garlic Chicken Wings would be delicious too. Or, try air fryer chicken wings lemon pepper with my Lemon Pepper Wings sauce.

Can You Make Frozen Wings in an Air Fryer?

Yes, you can cook frozen wings in an air fryer! If you are using frozen wings, the air fryer chicken wings cook time will need to increase by 5 additional minutes at 360 degrees F (29 minutes total at this temperature). The wings may stick together at first. Simply shake the basket after a few minutes to separate them, then use tongs to arrange them so they are not touching.

What if I Don’t Have an Air Fryer?

If you don’t have an air fryer, you can still make this recipe. See the “Recipe Notes” section below for tips on how to make these in an oven.

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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

• 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.

  

• 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.

Serving: 1gCalories: 104kcalCarbohydrates: 1gProtein: 7gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 34mgPotassium: 70mgFiber: 1gSugar: 1gVitamin A: 134IUVitamin C: 5mgCalcium: 7mgIron: 1mg

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