These Air-Fryer Chicken Wings are crispy, crunchy, and perfectly seasoned. Need I say more?
Anytime my partner leaves for an overnight work trip or vacation with his friends, I tend to treat myself in the kitchen. I find solitude in the kitchen, especially when I’m cooking a delicious meal with no one trying to sneak a bite before it’s even on a plate. Last week, I had our place all to myself, and I decided to whip up this air-fryer chicken wings recipe. I loved two things about this recipe: it utilized the air fryer I seemingly never use (which inherently means fewer dishes), and the end product was my favorite cheat meal, chicken wings!
I didn’t have any Buffalo sauce to coat the wings in after frying. However, I quickly realized that I didn’t need any, since the seasoning rub on these wings nearly blew my socks off. The mix of onion powder, chili powder, paprika, cumin, and garlic powder was absolutely mouthwatering. Since they weren’t covered in sauce, the wings had an amazing, crispy, crunchy texture that made you come back for seconds. You might be wondering why there’s baking powder in this recipe. Well, the baking powder is quite important because it helps create air bubbles on the chicken skin, giving it a crunchy exterior. Don’t skip it!
These chicken wings were truly delicious and just what I needed after a long week of endless meetings and appointments. The next time you’re looking to treat yourself, I highly recommend making this chicken wings recipe.
How can I make the chicken wings extra crispy?
One of my favorite parts of eating chicken wings is hearing a crunchy sound when I bite into them. The last thing I want on my plate is a soggy, sad chicken wing, so anytime I am making this recipe, I give the wings a good pat down with a paper towel. Another trick is to add a tablespoon of either potato or tapioca starch into the dry ingredients. Both potato and tapioca starch are great at giving foods a crispy, chewy texture. Plus, they’re gluten-free!
How do I store leftovers?
You can store any leftover chicken wings in an airtight container in the refrigerator for up to 3 days. To reheat them, you can put them back in the air fryer at 375°F for 4-6 minutes until they’re warmed through. You can also reheat them in the microwave for 2-3 minutes; however, they’ll lose their crispy texture.
Serving suggestions
While these chicken wings are delicious on their own, they’re even better when they’re served with a few side dishes. Last week, I whipped up this recipe and served it with Sweet Potato Fries and a platter of sliced veggies, including celery, butter radishes, and carrots. It would also be wonderful paired with Grilled Romaine Salad and these crispy French Fries. Don’t forget the sauce! Serve it alongside this Homemade Ranch Dressing or this tangy Blue Cheese Dressing.
Air-Fryer Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1 tablespoon olive oil
- 2 teaspoons baking powder
- 2 teaspoons brown sugar
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 tablespoon paprika
- 1 1/2 teaspoons ground cumin
- Kosher salt to taste
- 1/2 teaspoon black pepper
- Cooking spray for air fryer basket
- 3/4 cup Buffalo sauce optional
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the air fryer to 400°F.
- Split the chicken wings at the joint and remove the tips, leaving you with drumettes and wingettes. Pat the chicken dry with paper towels. In a bowl, toss the chicken with olive oil, baking powder, brown sugar, and dry seasonings.
- Spray the air fryer basket with cooking spray. Arrange the chicken pieces in a single layer, making sure they do not touch.
- Air-fry for 10 minutes. Flip the wings and cook for another 10 minutes until crispy, golden, and cooked through.
- Remove the wings from the air fryer and let them rest for a couple of minutes before serving. If using, toss the chicken wings with the Buffalo sauce until evenly coated. Garnish with parsley.
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