Air Fryer Crispy Chicken Wings

Ingredients

• 750 g chicken wings, patted dry
• 1 tbsp cornflour, for extra crunch (optional)
• 1 tsp paprika (optional)
• 2 garlic cloves, grated (for the sauce) (optional)
• 3 tbsp hot sauce (buffalo style) (optional)
• 1 tbsp butter (buffalo style) (optional)
• 2 tbsp honey (honey-soy style) (optional)
• 2 tbsp soy sauce (honey-soy style) (optional)
• Salt, pepper

Steps

1. Pat the wings very dry with paper towels - surface moisture is the main reason the coating won't crisp.
2. In a bowl, toss the wings with the cornflour, paprika, salt and pepper until lightly and evenly dusted all over.
3. Preheat the air fryer, then arrange the wings in a single layer with a little space between each one.
4. Air fry at 190°C for 10 minutes.
5. Flip each wing and air fry another 10 minutes (20 minutes at 190°C total).
6. Turn the temperature up to 200°C and air fry for a final 4 minutes (24 minutes total) - this last hot blast renders out the last bit of fat under the skin so it shatters instead of chewing rubbery.
7. Check the wings are deep golden with skin that sounds crisp when tapped, and that juices run clear with no pink near the bone.
8. While the wings rest a moment, whisk together your chosen sauce - hot sauce and melted butter for buffalo, or honey, soy sauce and grated garlic for honey-soy.
9. Toss the hot wings straight into the sauce while they're still steaming, so they absorb and cling to it properly.
10. Serve immediately while the coating is still at its crispest.

Tip: Dry skin is the secret. Leave them uncovered in the fridge for an hour if you have time.

🖨 Print Recipe

Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage