Air Fryer Wings: Flour Coating, Good Or Bad?

Chicken wings are a beloved dish for many, but frying them can be a hassle. Air fryers have emerged as a popular alternative to deep frying, offering a healthier and quicker way to cook wings. But can you put flour on wings in an air fryer? The answer is yes, and it's a technique that can add a crispy texture to your wings without the need for a thick breading.

Flour-based breading with baking soda

A flour-based breading with a pinch of baking soda is a great way to get crispy chicken wings without the chemical aftertaste of using baking soda alone.

Ingredients

• 1kg of drumettes (about 16-18)
• 2 tablespoons of olive oil
• 2 heaping tablespoons of spice mix (chipotle powder, smoked paprika, onion powder, brown sugar, paprika, chili powder, mustard powder, garlic powder, oregano, thyme)
• 1/2 to 1/3 teaspoon of baking soda
• Your choice of sauce (Tabasco chipotle sauce with honey and garlic powder is recommended)

Method

• Dry the wings with a paper towel to remove any water.
• Drizzle 1 tablespoon of olive oil over the wings and rub until coated.
• Mix the breading ingredients in a bowl.
• Preheat the air fryer to 200C.
• Put 6-8 wings in a plastic bag with 2 heaping tablespoons of the spice mix and 1/3 teaspoon of baking soda. Shake until covered.
• Put the first batch of wings in the air fryer for 20 minutes.
• After 5-10 minutes, rotate the wings.
• Put 100ml of hot sauce and 3 tablespoons of butter or margarine in a saucepan and cook at a low heat.
• After 20 minutes, remove the first batch of wings and put the second batch in.
• Take the first batch and roll them in the hot sauce and butter mix.

Tips

• You can experiment with the amount of baking soda, starting with 1/4 teaspoon and increasing up to a maximum of 1 teaspoon.
• Use aluminium-free baking powder to avoid a chemical aftertaste.
• Leave space between the wings in the air fryer to allow for hot air circulation, which helps the wings get extra crispy.

Flour coating vs. no coating

When it comes to cooking chicken wings in an air fryer, there are two main approaches: flour coating or no coating. Both methods have their own advantages and can produce delicious, crispy wings. In this comparison, we will explore the key differences between the two techniques and provide insights into which approach may be better suited for certain situations.

Flour Coating

The flour coating method involves dredging the chicken wings in a mixture of flour and various seasonings before air frying. This technique creates a crispy exterior on the wings and can enhance their flavour. Here are some key considerations for the flour coating approach:

• Crispiness: The flour coating helps to absorb moisture from the chicken, resulting in a crispier texture. This is especially noticeable when using baking soda, which can create an even and delicious texture.
• Flavour: Flour allows for the addition of various seasonings, such as paprika, garlic powder, and onion powder, enhancing the overall flavour of the wings.
• Versatility: Flour-coated wings can be tossed in a variety of sauces, such as buffalo sauce or BBQ sauce, without losing their crispiness. This makes them a versatile option for those who like to experiment with different flavours.
• Technique: It is important to ensure that the flour coating is evenly distributed and not too thick. This may require some experimentation to get just right.

No Coating

The no-coating method involves simply seasoning the chicken wings and air frying them without any flour or breading. This approach emphasises the natural flavour and texture of the chicken. Here are some key points to consider for the no-coating approach:

• Simplicity: Not using a flour coating simplifies the cooking process, as there is no need to prepare a flour mixture or worry about coating the wings evenly.
• Health: Air frying without flour can be a healthier option, as it reduces the amount of carbohydrates and calories in the dish. This may be preferable for those watching their carb or calorie intake.
• Crispiness: Even without flour, air frying can still produce crispy wings. The key is to dry the chicken thoroughly before cooking and to cook at the right temperature and for the appropriate amount of time.
• Flavour: Seasoning the chicken wings before air frying can still result in delicious, flavourful wings. Lemon pepper seasoning, for example, is a popular choice and can provide a unique and tasty flavour profile.

Both the flour coating and no-coating methods have their own advantages and can produce delicious results. Ultimately, the best approach may depend on personal preferences and the desired level of crispiness, flavour, and convenience. Experimenting with both techniques can help determine which method works best for your particular taste and cooking style.

Air fryer temperature

Air fryers are a great alternative to deep-frying chicken wings, producing similar results with less fat. The cooking time and temperature will vary depending on the type and brand of air fryer being used, as well as the desired level of crispiness. Here is a guide to help you get the best results when cooking chicken wings in an air fryer.

• Preheat the air fryer to between 320°F and 400°F. The ideal temperature will depend on your air fryer and how crispy you want your wings. A lower temperature is recommended if you are cooking in batches to ensure the chicken cooks evenly.
• Cook the wings for 15 minutes at the lower temperature, then increase the temperature to 400°F and cook for an additional 10 minutes.
• For extra crispy wings, cook at 400°F for a total of 18 minutes, flipping them over halfway through.
• For frozen wings, add an extra 5 minutes to the total cooking time. There is no need to defrost the wings first.
• To reheat cooked wings, place them back in the air fryer and cook at 400°F for 3-4 minutes.

Tips for Crispy Chicken Wings

• Pat the chicken wings dry with paper towels before seasoning and cooking. This will help them get crispy.
• Do not stack the chicken wings in the air fryer. Cook in batches if needed to ensure even cooking and to avoid losing the crunchy coating.
• Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F.
• For extra crispy skin, add a light coating of flour or baking powder to the chicken before cooking.

Stacking chicken in the air fryer

Stacking chicken in an air fryer is generally not recommended. The golden rule of air frying is to avoid overcrowding the frying basket. This is because air fryers function similarly to powerful convection ovens, cooking food by circulating hot air over its surface. Therefore, if you stack chicken pieces, the ones in the centre of the stack will not be exposed to the hot air and will be unevenly cooked.

However, there are a couple of exceptions. You can stack chicken wings and drumettes into two layers, shaking the basket every few minutes to ensure even cooking. This is because they are irregularly shaped, so pockets of air remain between them when stacked.

To fit the maximum number of wings in the air fryer and achieve the crispiest results, it is best to line up the drumettes standing upright along the sides and flip them halfway through cooking.

Reheating and storing leftovers

Reheating and storing leftover chicken wings is simple. If you have an air fryer, you can enjoy crispy-on-the-outside, tender-on-the-inside wings that taste just as good as when they were first cooked.

Reheating Wings in an Air Fryer

Place your leftover chicken wings in the air fryer basket in a single layer, leaving a little space so the hot air can circulate. Spritz the wings with cooking spray or lightly brush or spray with a small amount of cooking oil or melted butter. Reheat for 2 to 10 minutes at 350°F (180°C) until warmed through. If your wings are overlapped or touching, add an extra 2 to 3 minutes to the cooking time.

Reheating Sauced Wings in an Air Fryer

You can reheat sauced wings in the air fryer, but be cautious as the sauce may burn. It is recommended to reheat the wings first and then add the sauce afterward for the best results. Use a small air fryer pan, tin foil, or parchment paper to help with cleanup.

Storing Leftover Chicken Wings

Like any kind of leftover chicken, you want to keep your wings in an airtight container or sealed plastic bag in the refrigerator. When stored properly, they will keep for 3 to 4 days, or up to four months if frozen.

Frequently asked questions