Perfectly Crispy Air Fried Chicken Wings Recipe
Chicken wings are probably my favorite guilty pleasure, and air fried chicken wings are the absolute best! The best chicken wings are crispy and covered in a vinegary hot sauce like Frank’s.
I don’t like baked chicken wings; they just never get crunchy enough. I know they’re healthier and easier to make at home, but I prefer deep-fried wings; however, most of us don’t have a deep fryer, and even if we did, deep fryers use too much oil. With an air fryer, I’m able to make THE BEST chicken wings using absolutely no oil! These air fried chicken wings are even better than deep-fried chicken wings! The fat in the chicken skin is more than enough to crisp up deliciously without any additional oil, and a light dusting of flour gives the wings a perfect crunch.
We use Cup 4 Cup Gluten Free Flour, but regular flour will work too. Start with a cup of flour and spice it up with a little salt, freshly ground black pepper, baking powder, paprika, and garlic granules. Heat the air fryer to 360 degrees and toss between 6 and 9 chicken wings in the flour to coat evenly. Shake off the excess flour and add them to the basket of the air fryer. It’s important not to overcrowd the basket. Don’t pile them on top of each other. Carefully arrange them and even stand some up on their ends, so they all have enough airflow. This step is important.
Work in batches, if needed. When working in batches, only cook the chicken wings about 75% of the way, and then do the next batch. That way, they’re almost all the way cooked, and you can finish them quickly so that you can eat them all at the same time.
For the first round of cooking (the first 75%), leave the wings in the fryer for 15 minutes at 360 degrees. Take them out and set aside and do the second batch, and as many batches as needed.
For the second round, turn the heat up to 390 degrees F. and finish cooking for about another 5-10 minutes. There’s a bit of an art to the timing. You don’t want to just “set it and forget it†here. Keep an eye on the wings and cook them until they are crispy and brown.
While the wings are cooking, prep your hot sauce. I love Frank’s Hot Sauce, but you don’t want to pull it straight from the fridge and put a cold sauce on your freshly cooked wings. Heat it up on the stove and add a little butter to the sauce. When the wings are done, put them in a large bowl so you can toss them with the sauce. Enjoy!
Perfectly crispy air fried chicken wings
Equipment
- Air fryer
Ingredients
- 24 chicken wings
- 1 cup flour
- 1 tsp baking powder
- 1 tbsp salt
- 1 tbsp black pepper to taste
- 1 tbsp paprika
- 1 tbsp garlic granules
Instructions
- Heat the air fryer to 360 degrees F.
- Add flour, baking powder, salt, black pepper, paprika, and garlic granules into a large mixing bowl and mix.
- Toss between 6 and 9 chicken wings in the flour to coat evenly. Shake off the excess flour.
- A few tips before you begin: 1. It is important not to overcrowd the basket with chicken wings. Don't pile them up. Carefully arrange them and even stand some of them up, so they have enough airflow. 2. Work in batches, if needed. When working in batches, cook the chicken wings about 75% of the way, and then do the next batch.
- For the first round of cooking, leave the wings in the fryer for 15 minutes at 360 degrees. Take them out and set aside and do the second batch, and as many batches as needed.
- For the second round, turn the heat up to 390 degrees and finish cooking for about another 5-10 minutes. There’s a bit of an art to the timing. You don’t want to just “set it and forget it” here. Keep an eye on the wings and cook them until they are crispy and brown.
- While the chicken wings cook, prep your hot sauce. Heat it up on the stove and melt a little butter into the sauce. When the wings are done, put them in a large bowl so you can toss them with the sauce. Enjoy!
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