Make crispy chicken wings every time using the air fryer

Chicken wings are one of the most affordable cuts of chook. And, when you put them in the air fryer, they come out crispy, succulent and completely moreish. The process for air fryer chicken wings is similar to that of normal oven-baked chicken wings, just without the longer cook time. Marinate, throw in the air fryer and serve with crispy edges.

This recipe requires no breading or batter – instead, there’s a saucy, sticky marinade. The leftover marinade is used to make a final sauce to pour over your air-fried chicken wings. The result? A sticky, crispy delight for dinner! We served up our chicken wings with a quick stovetop rice pilaf, complete with currants and slivered almonds, but you can add whatever you like on the side (refer to our what to serve for more ideas).

How to split chicken wings

If you’ve bought whole wings and prefer them to be split into flats and drumettes, it’s a simple process. Locate the joint between the wing tip and the middle section (drumette) and cut into it. This separates the drumette and wing tip (you can keep wing tips for using in homemade stock). Next, find the joint between the drumette and the end section or the flat and cut with a sharp knife. Trim any excess skin that you prefer not to eat.

Loading the player…

Tips for making succulent chicken wings in the air fryer

Making air fryer chicken wings is quick, easy and affordable, but there are a couple of tips to ensure you get succulent, moreish pieces every time:

Pat the chicken wings dry before marinating them. This can be done easily with a paper towel. Patting dry removes any excess moisture and helps them get as crispy as possible.
Don’t overcrowd the air fryer. This will create uneven cooking and may result in soggier chicken wings. Make sure to place them in a single layer in your air fryer basket. If you don’t have enough space, you may need to cook in batches.
Turn the wings halfway through cooking. This will ensure an even, golden, crispy outside on the chicken.

What to serve with air fryer chicken wings

We have recommended a simple rice pilaf to go with these saucy chicken wings, but many sides would work well, including:

Rice pilaf with currants and slivered almonds.
Dipping sauces, including aioli, spicy buffalo sauce or the classic blue cheese or ranch dressing.
A fresh garden salad or Caesar salad.
Roast potatoes or hot chips.

Ingredients

1.2kg chicken wings

1/2 cup barbecue sauce

2 tablespoons sriracha sauce

1 tablespoon Worcestershire sauce

1 tablespoon cider vinegar

1/4 cup brown sugar

3 teaspoons mustard powder

1 clove garlic, crushed

Olive oil cooking spray

Coriander, to serve

Pilaf

1 tablespoon vegetable oil

1 brown onion, finely chopped

1 1/2 cups basmati rice, rinsed, drained

3 chicken stock cubes

2 1/2 cups hot water

Freshly ground black pepper

Juice and finely grated zest of 1 orange

3 tablespoons currants

1/3 cup slivered almonds, toasted

Method

Step 1

Using a large sharp knife, remove and discard the wing tips from the chicken wings. Cut each wing at the joint (you will have a mini wing and a drumette). In a large bowl, combine sauces, vinegar, sugar, mustard and garlic. Add chicken wings. Stir until well coated. Cover and refrigerate for 30 minutes, if time permits.

Step 2

Drain the chicken and reserve the marinade. Place chicken, in a single layer, in a lightly greased air-fryer basket. Spray with oil. In batches, if needed, air-fry at 180°C for 15–20 minutes, turning chicken halfway through, until golden and cooked through.

Step 3

Strain marinade into a small saucepan. Add 2 tablespoons water. Bring to the boil on high heat. Boil gently for 3 minutes to make a sauce.

Step 4

Meanwhile, for the pilaf, heat oil in a large saucepan on medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add rice and cook, stirring, for 1 minute. Crumble stock cubes into hot water, then pour over rice. Bring to the boil over high heat. Season with pepper. Cover with a tight-fitting lid, reduce heat to low, and cook for 12–15 minutes or until the liquid is absorbed and rice is tender.

Step 5

Remove pilaf from heat. Let it stand, covered, for 3 minutes. Add orange juice and zest, currants and almonds. Stir to combine.

Step 6

Spoon pilaf onto plates. Top with chicken wings. Drizzle with sauce, serve with coriander.

air fryer chicken wings on rectangular tray with rice pilaf underneath and in bowl in the centre — (Photography: Con Poulos, Styling: Lucy Busuttil)

How to reheat leftover air fryer chicken wings

Air fryer chicken wings are best when they’re freshly cooked. However, it’s simple to reheat at a high temperature in the air fryer for a couple of minutes. While a crispy outside is not guaranteed with reheating, it will still taste just as yummy.

How long to cook wings in the air fryer?

These chicken wings only take 15-20 minutes in the air fryer at 180°C, depending on size and even distribution in the basket.

Can I double this air fryer chicken wings recipe?

You can double this air fryer chicken wings recipe, but you will need to cook the wings in batches in your air fryer.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.