Crispy Air Fryer Chicken Wings Recipe – Irresistibly Juicy

Why You’ll Love This these Crispy Air Fryer Chicken Wings

These air fryer chicken wings come out incredibly juicy on the inside with perfectly crispy skin, and honestly, they’re so flavorful from that simple hot sauce and butter marinade that you won’t even need extra dipping sauce.

The best part is how hands-off this recipe is – just marinate the wings, toss them in the air fryer for about 12 minutes per batch, and you’re done with restaurant-quality wings right at home.

Plus, cooking them in batches means you get that perfect golden crispiness without overcrowding, which is usually where most of us mess up our wing game.

Ingredients List

You only need three simple ingredients to make these crispy air fryer wings, and honestly, that’s part of what makes this recipe so brilliant.

• 2 lbs skin-on chicken wings
• 1/4 cup hot sauce (Frank’s is preferred)
• 3 tablespoons butter

Here are a few things to keep in mind about these ingredients:

• The skin-on wings are key for getting that crispy texture we’re after, plus they’ll stay juicier than skinless wings.
• Frank’s RedHot is the classic choice, but you can swap in your favorite hot sauce if you want to mix things up.
• This is definitely not a low-fat recipe with the butter, but hey, we’re making wings here, not a salad.
• The simple ingredient list means you’re avoiding all the preservatives and weird stuff you’d find in store-bought wing sauces.

Step by Step Directions

Making these air fryer wings is straightforward and requires just a few simple steps to get perfectly crispy results.

• Prep the wings: Melt the butter, then trim and discard the wing tips and separate the drummettes from the wingettes.
• Marinate: Combine the wings with the melted butter and hot sauce, then marinate for a couple hours or up to 24 hours for maximum flavor.
• Heat the air fryer: Preheat your air fryer to 400°F.
• First cook: Fry the wings in 2 batches for 12 minutes each, jiggling each batch halfway through to rearrange the wings as they cook.
• Final heating: Once both batches are done, combine all wings together and cook for an additional 2 minutes to reheat the first batch.
• Serve: The wings come out juicy and flavorful on their own, but you can serve with ranch or buffalo sauce if desired.

If you’re looking to expand your kitchen arsenal beyond air frying, consider investing in a premium pasta maker to create fresh homemade noodles that pair perfectly with your favorite wing night sides.

Substitutions and Variations

• Coating variations: Want extra crunch? Toss the marinated wings in a light coating of cornstarch or baking powder before air frying.

It creates this amazing, restaurant-style crispiness that’ll make you wonder why you ever ordered takeout.

Additional Things to Serve With This Dish

These crispy wings are begging for some classic sidekicks that’ll turn your kitchen into the neighborhood’s favorite game day spot.

• Classic celery and carrot sticks**** – Because somebody has to balance out all that delicious indulgence, right?

Plus, they’re perfect for dipping into ranch or blue cheese.

• Crispy french fries or sweet potato fries – Double down on the air fryer magic and make these alongside your wings for the ultimate comfort food combo.
• Coleslaw – The cool, crunchy texture cuts through all that rich, buttery heat like a champ, and honestly, it’s probably the closest thing to vegetables most people want on wing night.
• Mac and cheese – Look, I’m not saying you need to go full carb-loading mode, but when has mac and cheese ever been the wrong answer to anything?
• Cornbread or dinner rolls – Something about warm, buttery bread just makes everything feel more like a proper feast, even if you’re eating in your pajamas.
• Pickles – Those tangy little spears are like tiny palate cleansers between bites, and they add that perfect acidic punch that makes you want to keep reaching for more wings.

Cooking Tips & Tricks (Chef’s Notes)

Let me share the game-changing secrets that’ll turn your wings from good to absolutely unforgettable.

• Don’t skip the marinating time – I know waiting is torture when you’re craving wings, but those couple hours (or better yet, overnight) let that buttery hot sauce work its magic deep into every nook and cranny.
• Pat those wings completely dry before marinating – Any excess moisture is basically the enemy of crispy skin, and nobody wants sad, soggy wings when crispy perfection is just a paper towel away.
• Give them space in the basket – Overcrowding is like trying to fit into last year’s jeans, it just doesn’t work and everybody ends up disappointed with steamed wings instead of crispy ones.
• That halfway jiggle isn’t optional – Think of it as a little wing massage that guarantees every side gets its moment in the hot air spotlight, because uneven cooking is basically a crime against chicken.
• Use a meat thermometer if you’re nervous – Wings should hit 165°F internally, and honestly, there’s no shame in double-checking because raw chicken is nobody’s friend.
• Let them rest for just a minute before serving – I know the temptation to plunge in immediately is real, but that brief pause lets the juices redistribute so every bite is perfectly moist.
• Save some extra hot sauce mixture for tossing – A quick drizzle right before serving gives you that fresh, vibrant flavor that makes people think you’re some kind of wing wizard.

Nutritional Facts

Each serving of these air fryer wings delivers serious flavor with surprisingly reasonable nutrition numbers.

• Calories: 380 per serving
• Protein: 28g (hello, muscle fuel!)
• Total Fat: 28g
• Saturated Fat: 10g
• Carbohydrates: 1g
• Sugar: 0g
• Sodium: 420mg
• Cholesterol: 95mg
• Fiber: 0g
• Vitamin A: 8% DV (thanks to that hot sauce)
• Calcium: 2% DV
• Iron: 6% DV

Fun “Did You Know?”

While chicken wings have become synonymous with game day and bar food, they weren’t always the party favorite we recognize today.

I find it fascinating that Buffalo wings were actually invented by accident in 1964 at Anchor Bar in Buffalo, New York. Teressa Bellissimo created them as a late-night snack for her son and his friends, combining hot sauce with butter and serving them with celery and blue cheese.

What’s even more interesting? Chicken wings were once considered scraps that butchers practically gave away. Now they’re one of America’s most beloved appetizers, selling billions annually during Super Bowl weekend alone.