Air Fryer Chicken Wings Recipe

Chicken wings: The star of the dish, providing the base for all the flavors.

Olive oil: Helps to crisp up the wings and allows the seasonings to adhere better.

Salt: Enhances the overall flavor of the wings.

Black pepper: Adds a bit of heat and depth to the flavor profile.

Garlic powder: Infuses the wings with a rich, savory taste.

Paprika: Contributes a smoky flavor and vibrant color to the wings.

To ensure your chicken wings come out extra crispy, pat them dry with paper towels before tossing them in olive oil and seasonings. Removing excess moisture helps the air fryer achieve that perfect golden-brown finish.

• chicken wings - Substitute with chicken drumettes: Drumettes are a similar cut of chicken and will cook similarly in an air fryer.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for air frying.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, though you may need to adjust the quantity to avoid over-salting.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but with a slightly different taste.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor that can enhance the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit more heat and complexity, which can be a nice variation for the wings.

• Allow the chicken wings to cool completely before storing. This prevents condensation, which can make the wings soggy.
• Place the cooled wings in an airtight container or a resealable plastic bag. If using a container, ensure it has a tight-fitting lid to maintain freshness.
• Store the wings in the refrigerator for up to 4 days. Make sure to label the container with the date to keep track of their freshness.
• For longer storage, freeze the wings. Lay them out on a baking sheet in a single layer and place in the freezer for about 1-2 hours. This prevents them from sticking together.
• Once the wings are frozen, transfer them to a resealable freezer bag or an airtight container. Label with the date and store in the freezer for up to 3 months.
• To reheat refrigerated wings, preheat your air fryer to 375°F (190°C). Place the wings in the basket and cook for 5-7 minutes, or until heated through and crispy.
• For frozen wings, preheat the air fryer to 375°F (190°C). Cook the wings for 10-15 minutes, flipping halfway through, until they are hot and crispy.
• If you prefer using an oven, preheat to 375°F (190°C). Place the wings on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until heated through.
• Avoid microwaving the wings as it can make them rubbery and less crispy.

• Preheat your air fryer to 375°F (190°C). Place the leftover chicken wings in a single layer in the basket. Heat for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• For a quick oven method, preheat your oven to 350°F (175°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until they are heated through and the skin is crispy.

• If you prefer using a microwave, place the chicken wings on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on high for 2-3 minutes, checking halfway through to ensure they are evenly heated.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken wings in the skillet and cook for 5-7 minutes, turning occasionally, until they are hot and the skin is crispy.

• To use a toaster oven, preheat it to 375°F (190°C). Place the chicken wings on the toaster oven tray and heat for 10-12 minutes, or until they are warmed through and crispy.

• Air fryer: A countertop appliance that cooks food by circulating hot air around it, perfect for making crispy chicken wings without deep frying.

• Large bowl: Used for tossing the chicken wings with olive oil and seasonings to ensure they are evenly coated.

• Tongs: Handy for flipping the chicken wings halfway through the cooking process to ensure they cook evenly on all sides.

• Measuring spoons: Essential for accurately measuring out the olive oil, salt, black pepper, garlic powder, and paprika.

• Paper towels: Useful for patting the chicken wings dry before seasoning, which helps them get extra crispy in the air fryer.

• Serving platter: Ideal for arranging the cooked chicken wings once they are done and ready to be served.

Preheat while prepping: Start preheating your air fryer while you season the chicken wings to save time.

Use pre-cut wings: Buy pre-cut chicken wings to avoid the hassle of cutting them yourself.

Batch cooking: If you have a smaller air fryer, cook the wings in batches and keep the first batch warm in the oven.

Quick marination: Marinate the wings in a ziplock bag for a quick and even coating.

Minimal cleanup: Line the air fryer basket with parchment paper to reduce cleanup time.