Air-Fryer Spicy Chicken Wings

By Melissa Clark

Air-Fryer Spicy Chicken Wings
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes, plus resting
Rating
4(1,241)
Comments
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Chicken wings turn out perfectly when they’re cooked in an air fryer. Here, they are tossed with a bit of baking powder before frying, which yields a particularly crunchy, browned skin with a rough, craggy texture. It’s a technique based on one from Ben Mims’s cookbook, “Air Fry Every Day” (Clarkson Potter, 2018), which he learned from J. Kenji López-Alt from Serious Eats. After frying, the wings are tossed with a honey and chile-based sauce spiked with fresh lemon juice and zest. Sticky, fiery and impossible to stop eating, they are an easier, leaner version of deep-fried chicken wings, made without the mess.

Featured in: Does the Air Fryer Deliver on Its Golden Promise?

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Ingredients

Yield:3 to 4 servings
  • 1¼pound chicken wings, cut in half through the joint into wingettes and drumettes
  • 1¼teaspoons baking powder
  • ¾teaspoon kosher salt
  • ¼teaspoon ground black pepper
  • 1tablespoon melted unsalted butter
  • 1teaspoon finely grated lemon zest
  • 1teaspoon fresh lemon juice
  • ½teaspoon honey, preferably dark
  • ½teaspoon Tabasco sauce
  • ¼teaspoon Sriracha or other Asian chile sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

301 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 25 grams protein; 350 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, toss chicken with baking powder, salt and pepper until the pieces are thoroughly coated. Spread the pieces out on a rack placed on a rimmed baking sheet and refrigerate, uncovered, for at least 1 hour and up to overnight. (The longer, the better.)

  2. Step 2

    Heat the air fryer to 400 degrees, if preheating is necessary.

  3. Step 3

    Arrange chicken on air fryer rack so all of the pieces are standing up against the edges of the basket, with as much space around each one as possible. Fry until golden brown and crispy, about 20 minutes.

  4. Step 4

    Meanwhile, in a large bowl, whisk together butter, lemon zest and juice, honey, Tabasco and sriracha.

  5. Step 5

    Immediately transfer the fried chicken wings to the bowl with the honey-chile sauce and toss well. Serve at once.

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Ratings

4 out of 5
1,241 user ratings
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Comments

Sparky Rose

I've never used an air fryer, but I always bake my wings and I always use baking powder. The recipe says "thoroughly coated," do *not* do this. Baking powder has a very metallic taste and you'll ruin your wings. First, I dry them with a paper towel and toss them in a bowl. I then lightly sprinkle some baking powder/seasoning over the wings and toss a little, sprinkle/toss, sprinkle/toss. I'd say you want them to be "coated" in the same way you might apply baby powder to your skin. Good luck!

Roni Jordan

I'd like to see an image of the chicken wings propped up along the edges of the pan. Seriously? Show us, Melissa.

Eli W

I can't speak to how this will work in an air-fryer, but when I make wings, I: -Air out in the fridge for a while -Toss in a big ziploc (or bowl) with salt, flour & vegetable oil -Then make a spice rub (pepper, garlic powder, paprika), toss that in the bag & shake to coat -Bake on an oil-sprayed rack at 425 for 45 mins. Turn halfway through -Meanwhile, make sauce(s) on stove -Take wings out, brush with sauce, bake for 5 more minutes Amazingly crispy every time & healthy(er)!

Peter

The technique is 5-star. Perfect amount of baking power to dry out the chicken, which I always do overnight. Taking off one star for the sauce -- I prefer maple/dijon and siracha/butter, for which recipes are readily available.

Ari

Double the amount of hot sauces you put in the sauce. Then double the entire sauce recipe

Jason

If it ain't deep fried, it aint worth eating.

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