Air Fryer Chicken Wings Recipes

AIR FRYER CHICKEN WINGS

Steps:

• Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the fryer basket 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.
• Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
• Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.

AIR-FRYER CHICKEN WINGS

Steps:

• Preheat air fryer to 300°. In a large bowl, combine the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne., Cut chicken wings into three sections; discard wing tip sections. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on tray in greased air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and they are golden brown, 20-25 minutes. Repeat with remaining wings. Serve hot with sauce if desired.

AIR-FRIED KOREAN CHICKEN WINGS

Steps:

• Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
• Preheat air fryer to 400 degrees F (200 degrees C).
• Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
• Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
• Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

AIR FRYER CHICKEN WINGS WITH SOY GLAZE

Steps:

• Mix together the sambal, soy sauce, garlic, ginger, sesame oil, scallion whites and half of the scallion greens (reserve the remaining greens for garnish) together in a medium bowl. Add the wings and marinate in the refrigerator for at least an hour.
• Preheat an air fryer to 380 degrees F. Remove the chicken wings from marinade, and place wings in the air fryer basket. Pour the marinade into a saucepan and set aside. Cook the wings for 22 minutes.
• While the wings are cooking, add the rice vinegar to the marinade and bring the liquid to a boil over medium heat. Boil for 2 minutes, then reduce the heat so the sauce stays warm.
• Once the wings have cooked for 22 minutes, remove the basket from the frying and brush some of the marinade on the wings making sure to coat them well. Place the basket back in the air fryer, increase the heat to 400 degrees F and cook until they are golden brown and delicious, about 3 minutes, keeping an eye out so they don't burn.
• Place the wings on a serving platter and spoon any remaining marinade over the wings. Garnish with scallion greens and the sesame seeds and serve.

AIR-FRIED CHICKEN WINGS

Steps:

• Separate each chicken wing in two at the joint, removing the wing tips if you like using sharp kitchen scissors. Toss the chicken wings in the oil and seasoning, then tip into an air fryer (you can either use one with a paddle, or arrange them on the tray of your air fryer if it doesn't have a paddle).
• Program the air fryer to cook for 35 mins. Check the wings are tender and cooked through - they should be almost falling off the bone - and cook for a further 5 mins if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped off into base of the fryer (discard this). Don't leave the chicken in the fryer, or the steam will make the skin soft again. Immediately tip into a bowl and serve with sauce for dipping.