Air Fryer Chicken Wings
Crunchy exterior, tender juicy interior, this is my favorite method EVER for cooking chicken wings.
- 2 lbs chicken wings
- 1 tsp salt
- 1 tsp black pepper
- 3/4 cup Sauce of choice
- 1 Tbs parsley garnish
Pat defrosted wings dry with a paper towel, then season with salt and pepper
Place in air fryer basket with space between each wing so the air can circulate and make them crispy. Cook in batches if needed.
Set air fryer to 400 degrees for 20 minutes
Turn wings half way through cooking time
At 20 minutes use a meat thermometer and check meat, when wings reach 160 degrees internal temp, transfer to a large bowl, pour sauce of choice over the wings, toss to coat
Return the wings to the air fryer basket, and cook 5 minutes until sauce has glazed
Transfer to a serving platter, garnish, and enjoy.
To get crispy wings:
- Pat the wings dry before you season them and put them in the air fryer. The air fryer will help to evaporate the moisture from the surface of your wings, but do it a favor by getting the excess moisture off before it ever goes into the basket. This will result in far crispier wings.
- Leave space between the wings. Air fryers make the wings crispy but circulating the air around them, so if it can't do that you won't get crispy wings. You do not need a ton of space, but enough for air flow.
- Flip part way through. Some air fryers are fancy and will flip the basket for you half way through cooking, but if like me yours does NOT do that, then take a second to shake the basket, or flip the wings part way through just to ensure even crispiness.
Calories: 365kcal | Carbohydrates: 22g | Protein: 22g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1222mg | Potassium: 315mg | Sugar: 17g | Vitamin A: 380IU | Vitamin C: 2.5mg | Calcium: 32mg | Iron: 1.6mg