5 Best Chicken Wing Recipes – Air Fryer Style

Our favorite recipes for chicken wings in an air fryer

The dawn of the Air Fryer era has risen in recent years. Being able to fry without the excessive oil is a dream come true for weight watchers. You will now finally have the right reason to go back to eating chicken wings for dinner every fridays – or everyday. Despite this, you may have to know your way around your air fryer and the best recipes to get a good and crispy set of wings. 

Air fryers do not work with foods that are coated with wet batter. Because air fryers use a perforated basket to hold your food in place and facilitate a continuous and equal flow of heated stream of air, your batter would only drip to the base and might burn. Don’t know what to do? Then this article is just for you. We’ve listed the top 5 recipes for a perfect set of crispy chicken wings for you and your newly bought air fryer.

1. Air Fryer Chicken Wings by Staying Close to Home

Yield: 15 wings

Calories (per serving): 856

Fat: 67g

Carbs: 24g

Proteins: 40g


  1. 2 lbs of chicken Wings, separated into drumettes and flats
  2. salt and pepper
  3. 1/2 cup Wing Sauce

Here is a recipe which does not need anything special to make the simplest, yet possibly the best chicken wings using an air fryer. This recipe does not use any type of breading to make the chicken crispy. Just pure chicken goodness. In addition to having very little  ingredients, this recipe is fool proof. All you have to do is pop the chicken wings right into the air fryer and let the machine do the work for you. Tha air fryer rapidly cooks your wings using hot air forced to flow and pass through the chicken wings. To achieve an even browning and equally crispy chicken on all sides, midway cooking, turn the chicken slices upside down, skin facing down. At this point you have to increase the heat to at least 400°F and continue frying for 6 more minutes.

Because this recipe does not use any type of batter, expect your wings to become a bit shorter or for them to significantly shrink in size. The moisture from the wings immediately escapes and causes the structure of the meat to shrink because there is no batter to hold it. Compensate this with the abundance of flavor. Do not forget to season your chicken prior to frying. Pick out your best buffalo wing sauce to go with these crispy chicken wings. To make things more saucy, pair your chicken wings with your favorite dressing and a side of fresh vegetables.

Visit stayingclosetohome.com for the complete recipe and steps to this meal.

2. Crispy Air Fryer Chicken Wings Recipe by Health Starts in the Kitchen

Yield: 2 servings

Calories (per serving): 1019

Fat: 19g

Carbs: 13g

Proteins: 80g


  1. 12 large chicken wings halved

  2. 1/2 cup Argo® Corn Starch

  3. 1/2 cup all purpose flour

  4. 1 tablespoon Homemade Seasoned Salt*

  5. avocado oil spray

  6. sea salt

Take your air fried chicken wings game up another notch with this recipe. Learn how the simplest light breading can bring crisp and flavor to your chicken wings. This recipe was conceptualized around the idea of being less messy when eating fried chicken wings. Use cornstarch and flour to lightly coat the portions. Notice how we emphasized on the word lightly. Cornstarch, when hydrated, imparts a crispy texture to coated foods when fried. In addition, coating a piece of meat with cornstarch and other ingredients helps keep the moisture sealed in. You might be wondering how cornstarch can become crispy if it was just used as a dry coating. The answer is the moisture from the chicken. The moisture hydrates the cornstarch and allows it to undergo browning when exposed to extreme heat.

Because air fryers use a perforated basket as a reservoir for the food, it almost evenly distributes the heat around. Despite this, it is still a good idea to flip your chicken wings around to ensure that both sides get to the right temperature. This recipe explains how light coating is best for chicken wings. It stays on the wings and does not fall off easily, especially that the air fryer forces a strong stream of air across the product.

Find out this recipe’s secret at healthstartsinthekitchen.com.

3. Air Fryer Garlic and Ginger Sweet Chicken Wings by Fork to Spoon

Yield: 6 servings


  1. 1 pound chicken wings

  2. 2 tablespoons flour

  3. 1 tablespoon baking powder

  4. 1/2 teaspoon salt

  5. 1/2 teaspoon pepper

  6. 3 tablespoons minced garlic

  7. 1/2 cup soy sauce

  8. 1/2 cup brown sugar

  9. 2 tablespoons Sriracha

  10. 2 scallions diced

  11. 2 tablespoons minced fresh ginger

Although air fryers cannot process foods with high amounts of water such as wet batter, it makes up for a good and crispy base chicken wing. You’ve seen chicken wings without breading and one which used flour and cornstarch, this one uses baking powder. This recipe yields a sweet and sticky plate of chicken wings. Baking powder creates a matrix of tiny air holes in the breading when hydrated by the moisture from chicken and then solidified upon frying. This results to the crispy texture we love in a chicken wing dish.

After evenly air frying, the chicken wings are coated with the soy sauce-based coating to get the sticky, flavorful experience. To get the most out of this recipe, try not coat the chicken wings with hot sauce. Make the sauce ahead of time to cool it down a bit before using. Warm and hot sauces will cause the crispy breading to break down and become mushy. Preserve the crisp and appeal of your chicken wings using this technique.

Want more in-depth tips? Visit forktospoon.com.

4. Easy Crispy Air Fryer Honey Garlic Chicken Wings by Keeping It Relle

Yield: 12 wings and 12 drums

Calories (per serving): 446

Fat: 9g

Carbs: 36g

Proteins: 18g


  1. 24 chicken wingettes/drumettes
  2. ½ cup plus 1 tablespoon potato starch, separated
  3. 1 teaspoon garlic salt
  4. ½ cup honey
  5. 1 teaspoon garlic, finely diced
  6. 2 tablespoons shoyu

We all know by now how air fryers cannot process dripping chicken wing batter, as such, we have to find which ingredients will result in a crispy chicken wing dish. This time we look into using potato starch as a breading. This recipe uses thicker coating on chicken wings. Potato starch is a good substitute for cornstarch. It can tolerate higher temperatures without burning and can easily be used to get a perfectly golden-brown chicken skin when compared with cornstarch. This works well if you want to air fry your chicken wings at a higher temperature. In addition to texture benefits, potato starch also has lesser calories and can be used for a lower carb diet dish. Work your way around choosing which type of start to use and let keepingitrelle.com guide you.

5. Air Fryer Chicken Wings | Breaded Hot Wings Recipe by Two Sleevers

Yield: 4 servings

Calories (per serving): 286

Fat: 20g

Carbs: 12g

Proteins: 12g


  1. 1 pound (453.59 g) chicken wings
  2. 3 tablespoons (3 tablespoons) Vegetable Oil
  3. 1/2 cup (62.5 g) All-Purpose Flour
  4. 1/2 teaspoon (0.5 teaspoon) Smoked Paprika
  5. 1/2 teaspoon (0.5 teaspoon) Garlic Powder
  6. 1/2 teaspoon (0.5 teaspoon) Kosher Salt
  7. 1/2 teaspoon (0.5 teaspoon) freshly crushed peppercorn

The point of using an air fryer is to reduce your use of oil to cook a crispy chicken wing dish. While this is true, this does not mean that you can’t put oil on your chicken wings. Oil would help the hot air from the air fryer to release moisture from the chicken more efficiently. But where are you supposed to put the oil? Coat the chicken wings with them. This recipe uses vegetable oil as a medium to keep the breading attached to the chicken. This results in crispy breaded chicken wings, ready for coating. If you think that this defeats the purpose, you can still most definitely use eggs to coat your chicken then toss them right up your breading to mimic the chicken wings you are used to.

Find out how to achieve the perfect sound of crisp on your chicken wings at twosleevers.com

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