Well, I admit it. I had no idea how good wings made in an air fryer could be. I figured, meh, air fryer wings… But, like my convection oven wings, they came out moist, tender, and with great crunchy skin! These wings make for the perfect quick lunch, which is why they’ve quickly become a standard dish around our house. I didn’t need any help with my wing addiction, these just made it worse!
I recommend that you use a rub or seasoning that doesn’t contain sugar when you make air fryer wings. Now, you can certainly add a sweet rub after the wings are cooked, but that seasoning will tend to burn if you have it on the wings while they cook. Just good old salt is fine. The salt won’t overpower the wings and will let you add any sauce or seasoning later without having to worry about the tastes conflicting with each other.
Also try my crispy convection oven wings.
Air Fryer Wings
- 6 large chicken wings flats and drumettes separated, tips discarded or saved to make stock
- Your favorite wing seasoning avoid seasonings containing sugar
- Your favorite wing sauce warmed, if refrigerated
- Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer's recommendation.
- Toss the wing flats and drumettes with the seasoning.
- Add the wings to the basket (be careful it's hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
- Cook at 360 F for 12 minutes.
- Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again at 360 F.
- Flip the wings one last time. Cook another 6 minutes at 400 F.
- Remove and toss with your favorite wing sauce.
Nutritional values are approximate.