Air-Fried Chicken Wings

Cook, Recipes, Starters

Air-Fried Chicken Wings

Spicy, saucy chicken wings are traditional fare for watching football games, pairing perfectly with cold beer. But, unlike traditional buffalo wings, which are deep fried, these wings are prepared with an air fryer, which makes them light and crisp without using any oil. Toss them with one of our wing sauces—either the Sweet & Sticky Korean or the Burning Hot—and you’ve got a crowd-pleasing appetizer ready in no time. If you’d like, reserve the wing tips for making stock.

 

Air-Fried Chicken Wings

 

2 lb. (1 kg) chicken wings, tips removed and wings cut into drummettes and flats

1/4 cup (2 fl. oz./60 ml) wing sauce

 

Preheat a Philips air fryer to 360°F (182°C).

 

Place half of the chicken wings in the fry basket and insert into the air fryer. Cook until the skin is browned and crisp, 26 to 28 minutes, opening the basket 2 or 3 times during cooking to turn the wings with tongs. Transfer to a bowl, add 2 Tbs. of the wing sauce and toss to coat. Repeat with the remaining wings and sauce. Serve immediately. Serves 4.

 

Williams-Sonoma Test Kitchen

6 comments about “Air-Fried Chicken Wings

    1. Lea

      Gail I have a Philips Air Fryer as well. I always use fresh wings but I would thaw the wings. You can cook them frozen but it would take a bit longer to cook frozen raw chicken. I’ve seen a lot of recipes online where people cook frozen pre-cooked chicken wings. Those will cook faster because they’re already mostly cooked through. Also, I like to add seasoning to my wings before the sauce and that would be hard to do with frozen chicken parts.

      Reply
  1. Susan

    Has anyone done the nutrient count on this wings recipe? We absolutely our Phillips Air Fryer and use it often for wings.

    Reply
    1. Williams-Sonoma Editors Post author

      Hi Stephanie: We think the best part of this recipe is that you can use any wing sauce you like! The traditional buffalo-style hot sauce is great, as is teriyaki or anything else your palate desires. It’s a truly versatile recipe.

      Reply

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