These Air Fryer Chicken Wings are amazingly crispy on the outside, juicy in the center. Simply serve with celery, carrots and your dipping sauce of choice!
I recently purchased the 10 quart Instant Pot Vortex and it’s quickly become my favorite appliance. It bakes, it dehydrates, it broils, it roasts a whole chicken, and most importantly… it’s a double-decker AIR FRYER. How… who…..what is this magic? It’s a Christmas miracle (even though I purchased it after Christmas, lol).
OTHER AIR FRYER RECIPES YOU MIGHT LIKE:
CRISPY AIR FRYER CHICKEN WINGS STEP 1:
There are a couple of secrets when it comes to air frying extra crunchy chicken wings. First, make sure to pat each wing dry with a paper towel. Next, lightly dust the wings with a coating of baking powder, salt and pepper. Is the baking powder absolutely necessary? Well, no. But after testing the wings with and without… I prefer them with.
CRISPY AIR FRYER CHICKEN WINGS STEP 2:
Next you’ll place them in a single layer on both trays. Each tray holds around one-pound of wings. So depending on how many you are prepping, you may need to cook the wings in multiple batches. There’s no need to preheat the Vortex in advance, simply add the wings, crank it up to 380F and set the timer for 25 minutes.
CRISPY AIR FRYER CHICKEN WINGS STEP 3:
While those bad boys are cooking, go ahead and decide what kind of sauce you’d like to serve them with. If you’re a fan of heat, try my brother-in-law’s extra spicy buffalo sauce. He prefers to grill his wings, but something tells me that once he tries them this way he’ll swoon for both options.
I had some extra parmesan on hand… so I thought I’d make a spicy, garlic-y, buttery sauce for half the wings. First I melted a stick of Minerva Dairy’s garlic butter in a small pot with 1 chopped jalapeño and 2 cloves of minced garlic. If you haven’t tried their butters yet, I definitely recommend that you should! If you’re using regular butter (and still want the extra garlic-y goodness), go ahead and add a couple more cloves of minced garlic to the pan. Bring the butter to a light simmer and then turn off the heat.
When the wings are ready, toss half in the spicy butter sauce and mix them together with fresh parmesan. BOOM, so good. Toss the other half with buffalo sauce and serve with freshly chopped green onions and jalapeños as a topping. Celery, carrots and a dipping sauce are never a bad idea either.
OTHER RECIPES YOU MIGHT LIKE:
- 2 lbs. Chicken Wings
- Salt + Pepper, to taste
- 1 tbsp. Baking Powder (optional)
- 1 cup Frank's RedHot Sauce
- 1 tbsp. Unsalted Butter
- ½ Fresh Jalapeño, chopped
- ½ tsp. Freshly Cracked Black Pepper
- ¼ cup Butter
- 1 Jalapeño, chopped
- 2 - 4 cloves Garlic, minced (per preference)
- ½ tsp. Freshly Cracked Black Pepper
- ½ cup Freshly Shredded Parmesan Cheese
- Green Onions, sliced
- Jalapeños, chopped
- Red Pepper Flakes
- Your Favorite Dipping Sauce
- Pat chicken wings dry with a paper towel.
- Place them in a bowl and sprinkle with salt, pepper and optional baking powder.
- Set them in a single layer on the air fryer trays. Cook at 380F for 25 minutes, switching the trays halfway through.
- While the wings cook, make your desired sauce (or both!). To make the sauces, place all ingredients in a small pot and bring to a simmer. If making both sauces, use separate pots.
- Toss wings in sauce before serving. Enjoy!
NOTES ON THIS RECIPE:
- If you are using an air fryer that has a basket: Follow the same directions, making sure to shake the basket halfway through. Depending on the size of the basket, you may have to do multiple batches.
- I prefer to use an equal mix of drumettes and flats. If using the tips, keep an eye on them (as they may cook faster).
- Try these with our Tangy Alabama White Sauce. We keep a jar of this in our fridge at all times (and have been told by fans that they’ve straight up licked the jar clean… it’s THAT good).
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