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