Crispy Air Fryer Chicken Wings, Three Ways
Crisp-skinned wings with no deep frying, finished three ways: buffalo, honey garlic and lemon pepper.
Raw materials
Dry wings crisp. Pat them well and do not overcrowd the basket.
Ingredients
Method
Pat dry, rub, and cook in a single layer.
- 01Get set
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Dry them well
Pat the wings very dry with paper towels. Dry skin crisps.
- 03Rub
Toss the wings with the oil and the dry rub ingredients until evenly coated.
- 04Air fry
Cook in a single layer at 200 °C for 12 minutes. Turn and cook 10 to 13 minutes more until the skin is deep golden. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 05Sauce
Divide the wings into three bowls. Toss one with the buffalo mix, one with the honey garlic mix and one with the lemon pepper mix.
- 06Serve
Serve hot with a cool dip and celery or cucumber sticks.
Questions
Do I need baking powder?+
No, it is optional. It helps the skin blister and crisp.
Can I bake them?+
Yes. Bake on a rack at 220 °C for 40 to 45 minutes, turning once.