Air Fried Chicken Wings Recipes

Steps:

• Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
• Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
• Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.

Steps:

• Preheat the air fryer to 375°F (190°C).
• In a bowl, toss the chicken wings with the salt and Tasty Zesty Spice Blend until well coated
• Working in batches, add the chicken wings to the air fryer in a single layer and "fry" for 20 minutes, flipping halfway through.
• Serve warm.
• Enjoy!

Steps:

• Preheat a 6-quart air fryer to 350˚ F. Toss the chicken wings with the vegetable oil and 1 teaspoon each salt and pepper in a large bowl. Add to the air fryer basket in an even layer and cook until golden and cooked through, about 10 minutes per side.
• Increase the fryer to 400˚ F and continue cooking until the wings are crisp, 5 to 7 more minutes.
• Meanwhile, melt the butter with the hot sauce in a small saucepan over medium heat. Transfer to a large bowl and add the wings; toss to coat in the sauce. Serve with celery sticks and blue cheese dressing.

Steps:

• In a large bowl, whisk together the stout, water, lemon juice, ¼ cup salt, the lemon zest, and 1 teaspoon black pepper. Add the chicken wings and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 4 hours, up to overnight.
• In a small bowl, stir together the paprika, onion powder, remaining 2 teaspoons black pepper, the garlic powder, chili powder, brown sugar, and remaining 2 teaspoons of salt.
• Make the white barbecue sauce: In a medium bowl, whisk together the mayonnaise, lemon juice, apple cider vinegar, Worcestershire sauce, horseradish, salt, celery seeds, and cayenne. Cover and refrigerate until ready to use.
• Preheat the air fryer to 320°F (160°C) for 20 minutes.
• Remove the wings from the brine and pat dry with paper towels. Transfer the wings to a large bowl. Drizzle the canola oil over the wings and toss to coat completely, then add the spice mix and toss again until evenly coated.
• Place the seasoned wings in the air fryer in a single layer, working in batches if necessary, and fry until beginning to brown, about 15 minutes. Flip the wings and continue cooking until they are beginning to crisp and almost cooked through, about 15 minutes more. Increase the heat to 360°F (182°C) and continue cooking until the wings are very crispy, about 5 minutes more.
• Serve the wings with the white barbecue sauce.
• Enjoy!

Steps:

• Separate each chicken wing in two at the joint, removing the wing tips if you like using sharp kitchen scissors. Toss the chicken wings in the oil and seasoning, then tip into an air fryer (you can either use one with a paddle, or arrange them on the tray of your air fryer if it doesn't have a paddle).
• Program the air fryer to cook for 35 mins. Check the wings are tender and cooked through - they should be almost falling off the bone - and cook for a further 5 mins if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped off into base of the fryer (discard this). Don't leave the chicken in the fryer, or the steam will make the skin soft again. Immediately tip into a bowl and serve with sauce for dipping.