Air Fryer Chicken Wings
Crisp skin is a question of moisture and fat, not deep-frying. The wings dry out uncovered in the fridge, then cook low so the fat under the skin renders out, and only then take a hard blast of heat. A little baking powder raises the pH of the skin so it browns faster and far more evenly.
- Prep
- 15 min
- Cook
- 25 min
- Rest
- 1 h
- Total
- 1 h 40 min
- Servings
- 4
- Level
- Easy
- Per serving
- 420 kcal
Ingredients
Wings
Sauce
Makes: 1 kg of wings, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Dry the wings
Pat every wing thoroughly dry with kitchen paper. Surface water turns to steam, and steam is what stops skin crisping.
-
Step 2: Coat them
Mix the baking powder with the salt and spices and toss the wings in it. The coating should be thin enough to be barely visible.
-
Step 3: Air-dry in the fridge
Spread the wings on a rack and leave them uncovered in the fridge for an hour, until the skin looks dry and matte.
-
Step 4: Stage one, 120 °C
Arrange the wings skin-side up in a single layer and cook for 12 minutes at 120 °C. This stage renders the fat; it does not brown.
-
Step 5: Stage two, 200 °C
Turn the heat up to 200 °C and cook another 10–12 minutes, flipping the wings once halfway through.
-
Step 6: Check
The skin should be deep gold and hard to the touch, the juices clear, and the meat at least 80 °C at the thickest point.
-
Step 7: Toss in sauce
Whisk the melted butter with the hot sauce and honey, tip the hot wings into a big bowl and toss. Serve straight away.
Tips & variations
-
Tip
Air fryers vary a lot in power. The first time you make these, check the wings 3 minutes before the second stage is due to end.
-
Tip
In an oven the same wings need 40–45 minutes at 200 °C and the skin still comes out softer — the basket simply moves air much faster.
-
Tip
Do not crowd the basket. The wings need a single layer with gaps, or they steam in their own moisture. Two batches beat one full load.
-
Variation
Swap the hot sauce for 2 tbsp soy sauce, 1 tbsp honey and grated garlic for a sticky Asian-style glaze.
-
Storage
Two days in the fridge. Reheat for 4 minutes at 190 °C and almost all the crunch comes back.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 420 kcal | 1,680 kcal |
| Protein | 34 g | 136 g |
| Fat | 30 g | 120 g |
| Carbohydrates | 2 g | 8 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
