Crispy Air Fryer Chicken Wings

Last Super Bowl, my friend Sarah brought over storebought wings that were somehow soggy AND rubbery at the same time. We ended up ordering pizza instead, but it stuck with me how hard it is to get that restaurant crunch at home. After about fifteen attempts with different methods, the air fryer finally gave me exactly what I wanted. Now I make these every time friends come over, and nobody believes they didnt come from a wing joint.

My brother in law actually stood over the air fryer with a plate during his last visit, grabbing wings as soon as they were done. He said he couldnt wait the thirty seconds it took to toss them in sauce. We turned it into a whole thing where wed toss a batch and hed immediately steal three before anyone else got to them. Now I double the recipe just to account for his hovering.

Ingredients

• Chicken Wings: Separating flats and drumettes helps them cook evenly and makes grabbing easier, plus people usually have a preference so this keeps everyone happy
• Baking Powder: This is the secret weapon that changes the skins pH and creates that fried food texture without any oil at all
• Garlic and Onion Powder: Layer these spices on before cooking so they toast and bloom in the heat instead of just sitting on top
• Hot Sauce: Franks is the classic choice for a reason but Louisiana style hot sauces work beautifully here too
• Unsalted Butter: Using unsalted lets you control the salt level since the wings are already seasoned before cooking
• Honey: Just a teaspoon cuts the vinegar sharpness and gives the sauce that restaurant style sheen
• Worcestershire Sauce: Adds this deep umami note that makes people ask whats different about your wings

Instructions

Prep the Wings:

Pat those wings absolutely dry with paper towels, like annoyingly dry, because moisture is the enemy of crispy skin.

Season Generously:

Toss the wings in a large bowl with baking powder and all those spices until every piece is evenly coated.

Arrange in the Air Fryer:

Lay wings in a single layer without touching and cook in batches if needed because overcrowding makes them steam instead of crisp.

Air Fry to Perfection:

Cook at 400°F for 24 to 26 minutes, flipping halfway through, until theyre golden and sound hollow when you tap them.

Make the Buffalo Sauce:

Whisk hot sauce, melted butter, honey, Worcestershire sauce, and garlic powder in a small saucepan over low heat until smooth.

Toss and Serve:

Transfer cooked wings to a clean bowl, pour that warm sauce over them, and toss until every piece is glossy and coated.

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These wings have officially become my go to contribution for every potluck and gathering. My neighbor texted me at 10 PM last week asking for the recipe because her husband couldnt stop talking about them. Thats when you know youve found something worth keeping in your regular rotation.

Making Restaurant Style Sauce

The key is warming the sauce ingredients together instead of just mixing them cold room temperature. I used to toss cold wings with cold sauce and wondered why they never tasted quite right. That gentle heat lets the flavors meld and helps the sauce cling better to each wing.

Perfecting the Crisp

Dont skip the flipping halfway through or youll end up with one side thats perfectly crispy and one thats disappointingly soft. I set a timer on my phone because I will absolutely forget and regret it every single time. The difference between good wings and great wings is literally turning them over once.

Serving Suggestions

Celery and carrots are classic for a reason but try pickled vegetables too for a tangy contrast that cuts through the rich sauce. Keep the dressing on the side because some people want to dip everything and others prefer their wings undiluted.

• Cold beer is basically mandatory but an ice water with lemon works just fine too
• Extra napkins are not optional they are absolutely necessary
• Double the recipe if youre hosting more than three people

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There is something deeply satisfying about making better wings at home than you can get at most bars. Plus, you get to eat them warm in your pajamas which is honestly the best part.

Questions & Answers

→ How do I get chicken wings extra crispy in the air fryer?

Pat wings dry and coat with baking powder and spices for a dry, crispy crust. Air frying at 400°F and flipping halfway ensures even crispiness.

→ Can I adjust the heat level of the Buffalo sauce?

Yes, increase or reduce hot sauce amount or add more honey for sweetness to balance the spice.

→ Is it necessary to flip the wings during cooking?

Flipping halfway through cooking promotes even browning and prevents uneven crispiness.

→ What can I serve alongside these wings?

Celery and carrot sticks with blue cheese or ranch-style dressing complement the spicy wings nicely.

→ Any tips for preparing wings ahead of time?

Rest wings uncovered in the refrigerator for an hour before cooking to enhance crispiness.