|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||43%|
|Saturated Fat 13g||67%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Air fryer wings are incredibly crispy, tender, and succulent without any extra oil. That means no frying, no mess, and less guilt. These wings are cooked twice in the air fryer for optimum crispiness; the first round is to cook the inside of the wings and to render off most of the fat from the skin. It makes the meat super juicy and allows the wings to hold all of their moisture. The second round is at a higher temperature and is what adds crispiness to the skin. Even with two rounds in the air fryer, these wings still only take about 35 minutes to cook.
The recipe calls for tossing in a traditional Buffalo sauce, but these wings are very tasty on their own; the cayenne gives them a nice kick while the other spices provide great flavor. Serve them with your favorite dipping sauce like blue cheese or ranch dressing.
2 pounds chicken wings, drumette and wingette separated
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
For Buffalo Sauce:
4 tablespoons (2 ounces) unsalted butter
1 teaspoon garlic powder
3/4 cup hot sauce
Chopped fresh chives, optional
Steps to Make It
Gather the ingredients.
Pat wings dry with paper towels.
Spread out in a single layer and sprinkle with salt, pepper, garlic powder, and cayenne pepper.
Place wings in air fryer and set to 380 F. Cook for 25 minutes, pausing air fryer every 5 minutes to toss wings.
Turn up heat on the air fryer to 400 F and cook for another 5 to 10 minutes, until wings are crispy and browned. Another option would be to cook in batches to ensure crispness.
To make sauce, melt butter in the microwave for about 1 minute or until melted. Whisk in garlic powder and hot sauce until completely combined. Place back in the microwave for about 1 minute to heat thoroughly. Make sure sauce is at least warm before you tossing with wings.
Place wings in a large bowl. Drizzle sauce over top and toss to coat. Serve wings immediately, topped with chopped chives, if using, and alongside dipping sauces.
- Make sure to fry the wings at the two different temperatures. This makes them nice and crispy.
- Don't toss the wings with the sauce until right before you are ready to serve.
- These wings are keto and gluten free.
Can these wings be made ahead?
- The sauce can be made up to a week ahead of time; store in the refrigerator and reheat in the microwave.
- You can do part of the prep and cooking of the wings ahead of time. Complete the first air fry at 380 F and then place the wings in a single layer on a baking sheet. (The wings shouldn't sit out at room temperature for more than 2 hours.) Finish with the second air fry shortly before serving and toss with the sauce if desired.
- Although these wings are best eaten immediately, you can make them ahead and keep the wings warm in the oven (especially if sauced); they’re also delicious reheated in the air fryer as long as they are unsauced.
Instead of Buffalo sauce, you can toss these wings with a honey barbecue or a Thai sweet chili.