Air Fryer Hot Wings: How Long To Fry?

Chicken wings are a popular snack and appetiser, and they can be made in an air fryer in under 30 minutes. The air fryer is a quicker and healthier alternative to deep-fat frying, and it's easy to do.

First, season the wings with salt, pepper, garlic powder, paprika, and other spices of your choice. Then, preheat the air fryer to 360-400°F and place the wings inside in a single layer. Cook for 10-12 minutes, then flip and cook for another 8-12 minutes. For extra crispiness, cook for an additional 6 minutes at a higher temperature.

How to get the perfect crispy skin

Pat the Wings Dry

The first step to achieving crispy skin is to ensure the wings are as dry as possible before cooking. Use paper towels to pat them dry and remove any excess moisture. This will help the skin to puff up and blister in the air fryer.

Use Oil

Add a small amount of oil to the wings. You can use a neutral oil such as avocado, canola, or vegetable oil. Olive oil also works well and will help the skin to start to crisp up faster.

Seasoning

Seasoning the wings will add flavour and help to create a crispy coating. Try a simple combination of salt and pepper, or experiment with garlic powder, onion powder, paprika, or lemon pepper. For extra crispiness, add a small amount of baking powder to the seasoning mix. The baking powder reacts with the chicken skin to raise the pH level and creates tiny air bubbles, forming a crispy coating.

Air Circulation

When placing the wings in the air fryer, ensure they are in a single layer with space between them. Air needs to circulate freely around each wing to crisp up the skin. If your air fryer is not big enough, cook the wings in multiple batches.

Cooking Time and Temperature

Cooking time will depend on the size of your wings, but a guide for two pounds of wings is 18-20 minutes at 360-400°F, followed by 5-8 minutes at 390-400°F. Flip the wings or shake the basket during cooking to ensure even cooking.

Sauce

For the crispiest skin, add sauce to the wings after cooking, rather than tossing them in sauce before serving.

How to season the wings

The key to getting the perfect hot wings is to ensure the skin is dry before cooking. This will ensure the skin crisps up nicely. You can also add a little baking powder to the seasoning mix to help with this.

Seasoning Ideas

• Salt
• Pepper
• Garlic powder
• Onion powder
• Paprika
• Cayenne pepper
• Oregano
• Rosemary
• Lemon pepper
• Lemon zest
• Ground mustard
• Olive oil
• Vegetable oil

How to Apply the Seasoning

Add the wings to a large mixing bowl and toss with the oil until all the wings are well coated. Then, add your chosen seasonings and toss again until the wings are evenly coated.

Storage

Keep the cooked chicken wings in an airtight container in the refrigerator for up to three days.

How to cook the wings

Ingredients

Firstly, gather your ingredients. You will need:

• Chicken wings
• Olive oil
• Salt
• Lemon pepper
• Garlic powder
• Onion powder
• Paprika

Preparation

Pat the wings dry with a paper towel. This will help them get crispy. Place the wings into a bowl and add the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss to coat the wings.

Cooking

Preheat your air fryer to 400°F. Place the wings in a single layer in the air fryer, ensuring they are not touching. Cook for 10 minutes, then flip the wings and cook for a further 8 minutes.

Serving

Remove the wings from the air fryer and serve with your favourite dips and sides.

Tips

• Don't overcrowd the air fryer. Air needs to circulate around each wing to make the skin crispy, so cook in batches if necessary.
• For extra crispy skin, sprinkle the wings with baking powder before cooking.
• For Buffalo wings, toss the cooked wings in a mixture of melted butter and hot sauce.
• For Lemon Pepper wings, combine olive oil, oregano, lemon zest, garlic, salt, and pepper, and toss the cooked wings in this mixture.
• For Hoisin wings, coat the cooked wings in a sticky glaze made from toasted sesame seeds, ginger, garlic, hoisin sauce, and sriracha.
• For Gochujang wings, use Korean chilli paste to create sweet and spicy flavours.

How to store and reheat leftovers

When storing your leftover chicken wings, it is important to keep them in an airtight container or wrap them tightly in plastic wrap. This will ensure they stay fresh and delicious for longer. Make sure your fridge is cold—below 40°F (4°C)—to prevent bacteria growth.

If you've sauced your wings, note that the sauce may bake into the wings during reheating, resulting in a drier wing. You can easily fix this by adding more sauce after reheating. Simply toss the wings in a bowl with your desired sauce until they're well coated.

Reheating in the Oven

Remove the wings from the fridge and let them sit for about 15 minutes to bring them to room temperature. Preheat your oven to 350°F and line a sheet pan with foil for easy cleanup, if desired. Place the wings on the pan in a single layer, leaving about an inch of space between each wing. Bake for 5–6 minutes on each side, or until they're warmed through and crispy. You can also stick a meat thermometer into the meatiest wing and ensure it reads 165°F, the USDA's safe minimum internal temperature for chicken.

Reheating in the Air Fryer

Take your wings out of the fridge and let them come to room temperature. Preheat your air fryer to between 375°F and 400°F. Spritz the wings with cooking spray and place them in the air fryer basket, leaving a little space for air to circulate. Reheat for up to 10 minutes, or until the internal temperature reaches 165°F.

How to prevent soggy wings

To prevent soggy wings, it's important to follow these steps:

• Don't overlap the wings in the air fryer. Air fryers work by circulating hot air around the food, so if the wings are overcrowded, they won't get crispy. Cook in batches if needed.
• Be flexible with the cooking time. Wings come in various sizes, so adjust the cooking time accordingly. If your wings are larger, you may need to increase the cooking time to ensure they're cooked through. If they're smaller, you may need to reduce the time.
• Don't toss the wings in sauce before serving. For the crispiest skin, dunk the wings in the sauce of your choice instead of tossing them in a bowl.
• Use tongs to flip the wings during cooking, and spread them back into an even layer if needed.
• If you're using an oven air fryer, the wings may take longer to cook and might not get as crispy. Standalone air fryers with baskets or elevated grill surfaces work best for this recipe.

Frequently asked questions