Air Fryer Wings: Crispy Secrets Revealed

There are several methods to achieve crispy air fryer wings. One popular method involves coating the wings in a mixture of baking powder, salt, and pepper, then air-frying them at different temperatures to ensure a juicy inside and crispy outside. Other methods include marinating the wings, using different seasonings, and tossing them in sauce before or after cooking.

Use baking powder

Baking powder is the key ingredient to making your air fryer chicken wings extra crispy. It helps to draw out the moisture from the skin, leaving you with a beautifully crisp exterior.

The baking powder reacts with the chicken skin, raising its pH level and creating tiny air bubbles, which in turn form a crispy coating. It also helps dry out the skin by absorbing excess moisture.

Tips for using baking powder:

• Use aluminium-free baking powder to avoid any metallic taste.
• Make sure the wings are as dry as possible before coating. This will ensure only a light coating of baking powder sticks to the wings.
• Don't use baking soda/bicarb of soda as this will leave an unpleasant aftertaste.
• If you don't have baking powder, spritz the wings with olive or avocado oil during the last few minutes of cooking for a crispier finish.

Pat wings dry

Pat the chicken wings dry with paper towels. Get them as dry as possible. This will help them get crispy.

Removing excess moisture from the wings is crucial to achieving that coveted crunch. You can also use kitchen roll to ensure the wings are dry. This step ensures that only a light coating of baking powder sticks to the wings, and they emerge from the fryer crispier.

If you're using a bag to season the wings, there's no need to pat off excess moisture first.

Use oil

Using oil is a great way to get crispy chicken wings in the air fryer. While some recipes suggest cooking without oil for a healthier option, a drizzle of oil will help the chicken skin start to crisp up faster.

You can use a neutral oil like avocado, canola, or vegetable oil, or go for extra virgin olive oil or olive oil. You only need a small amount (around a tablespoon) to coat the wings.

Some recipes suggest adding the oil to a Ziplock bag with the wings and seasonings, then shaking to coat. Others suggest tossing the wings in a bowl with the oil and seasonings, or coating the wings in oil before adding any other seasonings.

One recipe suggests using a spray oil to spritz the wings during the last few minutes of cooking for extra crispy skin.

Don't overlap wings

Don't overlap the wings! Air fryers make foods crispy by circulating air around them, so if there's no room for air to circulate, the wings won't crisp up. You may need to air fry in two batches. If some of the wings are bigger than others, group them by size so they're done at the same time. It's okay if the wings touch a little, but try not to have their entire sides touching. If you have the patience to have them not touching each other at all, even better.

Toss wings

To make the perfect air fryer chicken wings, you'll want to make sure you're following these steps:

• After patting the wings dry, place them in a large bowl and add olive oil, garlic powder, salt, pepper, and baking powder. Toss to combine.
• Note: it's important to dry the wings first so they only get a light coating.
• Add the wings to the air fryer basket, ensuring they are in a single layer with a little room between them so they cook evenly and the skin can get crispy.
• Toss the wings every 3-5 minutes for even cooking and crispiness.
• Increase the temperature to 400 degrees Fahrenheit and cook for an additional 2 minutes for extra crispy skin.
• Use a digital meat thermometer to ensure the internal temperature is 165 degrees F.
• Carefully remove the wings from the air fryer, toss in your favourite sauce, and serve.

Frequently asked questions