A little update on making great Air fried Chicken Wings

One of the best things I've discovered in that past year is how to make air-fried chicken wings just right. My wife is a big lover of chicken wings but unfortunately suffers from a sensitivity to the amount of grease in deep-fried chicken.

So learning that we are able to make them in an air fryer and avoid all that extra oil has been a lifesaver and a great treat for our household. It saves us a lot of time on the mess and clean up as well, no popping oil all over the stove if you know what I'm saying.


I usually make my air-fried wings with a very simple base for getting the skin crispy every time. I usually mix about a teaspoon of salt and a teaspoon of baking powder (yeah weird huh? but it works wonders) for every ten wings. I coat them evenly rubbing it in like if we were grilling and then I let them sit for about an hour or two. You will see as the time goes by the chicken will lose a ton of its water content, and that is perfect for you and getting that crisp crunch you're craving.

I then set them in the air fryer at 400 degrees for roughly 40 to 50 minutes depending on your desired level of browning, stopping the fryer every 5 minutes or so to toss them up and rotate them. Depending on the quality of your fryer this can be done less often but if you're using a mid to low grade one you will have to do this and watch them like a hawk. We finally got a better fryer from Shark Ninja and man it is worth the extra dough to not have to watch as carefully.

If you want to make them a little differently you could also add finely shredded Parmesan or onion powder, Cajun spice or a variety of other flavors to your base coating after you've removed the water runoff and blood because that will just wash away your other ingredients if you don't remove it first.

Then once these babies are a perfect golden brown you can lather them in your flavor of choice. We use honey BBQ, sriracha sauce, homemade sweet and sour; the sky's the limit.

And a little tip if you're having issues getting that perfect golden color and the texture you want, you can pre-spray the wings with like a Pam style spray oil before you put them in the air fryer. It will add a very minimal amount of oil and fats to your dish while helping them brown faster. I don't usually do it because it can make them brown too quickly, but if you're trying to get them done in a pinch or having issues with uneven heating, this will do the trick.

After they are cooked and preseasoned I add them to a bowl and give them a hearty helping on my favorite sauce flavor and baste them to completion.
This below is Sweet Baby Ray's BBQ sauce, Sweet Coconut Spice from Marion's Kitchen, and an experimental flavor with Catalina salad dressing.


And that's it. Let me know what you think of the process, and if you have a better way to do it I'd be happy to hear it. I wish you all success and happy air frying.

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