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
12 comments
I cannot stand this person sorry
It looks awesome! So much flavors packed on this recipe that makes this simply irresistible, definitely having this on my table!
Thank you so much. Your timing was dead on. My previous way of doing wings this good took two days and several hours (brining, flour and spices, twice coated with a hour in between and then deep frying). Not wanting to do that very often I was stopping at Wingstop a couple times a month at $20 a stop. After air frying with your recipe I merely toss in a bowl with 50/50 Franks and butter. About as good as wings I’ve had anywhere. Looking forward to doing some experimenting with things like tossing them with some spices before frying. Thank you for sharing.
Can you cook more than four chicken wings at a time??
Can I cook Tastybird Buffalo Style Wings of Fire in an air fryer.
Do you have a recommendation on a particular wing sauce to use?
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.
My whole family loves wings, I have been deep frying them for 3-4 years now and My wife bought me the Philips Air fryer and I’m done with oil. As for sauce, I cook them plain then pour sauce over them in a bowl and shake them up. My sauce is;
1/4 cup Butter
1/3 cup Franks hot buffalo sauce
1/3 cup Diane’s BBQ sauce (Can use other kinds of bbq sauce, I just found Diane’s taste best.
1 teaspoon of each of spice, (Seasoning salt, maplebacon spice, smoked applewood spice, Montreal poultry spice, roasted garlic and pepper spice)
1/4 teaspoon garlic salt
Heat, keep stirring and pour over wings. Shake.
Decrease Butter for hotter wings. Let me know what you think.
Has anyone done the nutrient count on this wings recipe? We absolutely our Phillips Air Fryer and use it often for wings.
Trying this right now! I’ve had my Philips air fryer at for a week now and totally loving it,
Perhaps a silly question but do thaw the wings or cook frozen. I have Philips air dryer.
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.