How long does Chicken wings in the air fryer take to make?

It takes about 40 minutes in total.

Which allergens does Chicken wings in the air fryer contain?

It contains milk. It may contain traces of cereals containing gluten. Always check the labels of the products you use.

How long does Chicken wings in the air fryer keep in the fridge?

Up to 3 days in the fridge, in a closed container.

How many calories does Chicken wings in the air fryer have?

About 567 kcal per serving, with 44 g of protein, 2 g of carbohydrates and 42 g of fat. This is an estimate worked out from its ingredients.

Chicken wings in the air fryer

Name: Chicken wings in the air fryer
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 40 g Butter; 1 teaspoon Salt; 0.5 teaspoons Black pepper; 2 teaspoons Baking Powder; 1 teaspoon Sunflower Oil; 1 teaspoon Paprika; 80 ml Hotsauce; 1 teaspoon Garlic Powder; 1 kg Chicken Wings

Alitas de pollo en freidora de aire

Easy

Contains allergens

LecheCereales con gluten(may contain)

Author: Equipo Cocinoa
Preparation time: 40 min
Servings: 4

Summary

An easy recipe for 4 servings. It takes about 40 minutes to make. Each serving has about 567 kcal. It is nut-free and sugar-free.

Wings with golden, crackling skin and not a drop of deep-frying oil, tossed at the end in classic Buffalo sauce made with hot sauce and butter. A sharing snack ready in half an hour.

Ingredients

4 servings

40 g Butter
1 teaspoon Salt (fine)
0.5 teaspoons Black pepper (ground)
2 teaspoons Baking Powder (not bicarbonate of soda) (optional)
1 teaspoon Sunflower Oil (for the basket)
1 teaspoon Paprika (sweet)
80 ml Hotsauce (cayenne and vinegar, Louisiana style)
1 teaspoon Garlic Powder
1 kg Chicken Wings (jointed, tips removed)

Instructions

If the wings are whole, cut them at the joints with a sturdy knife to get the drumette and the two-boned flat. Save the tips for stock. Pat every piece thoroughly dry with kitchen paper.
5 min
In a large bowl, mix the baking powder, garlic powder, paprika, salt and pepper. Add the wings and toss until they have a very thin, even coating with no white patches. If you have time, leave them uncovered in the fridge on a rack for anything from 1 hour to overnight: the skin dries out and turns even crispier.
3 min
Preheat the air fryer to 180 °C for 3 minutes and brush the bottom of the basket with the oil.
3 min
Arrange the wings in a single layer, skin side up, with a little space between them; if they don't fit, cook them in two batches. Cook for 12 minutes at 180 °C so the fat under the skin renders slowly.
12 min
Turn them with tongs, raise the temperature to 200 °C and cook for another 10-12 minutes, shaking the basket halfway. They are done when the skin is golden, taut and crisp and they reach 74 °C next to the bone; without a thermometer, pierce the thickest part: the juices should run clear.
12 min
While they finish, melt the butter in a small pan over a low heat, add the hot sauce and whisk until smooth and glossy. Don't let it boil or it will split.
3 min
Let the wings rest for 2 minutes, tip them into a large bowl, pour over the sauce and toss until well coated. Serve straight away, before the sauce softens the skin.
2 min

Notes

Buffalo sauce was born in the 1960s in a bar in Buffalo, New York, and the home version is no mystery: cayenne and vinegar hot sauce with melted butter, roughly equal parts if you like it mild and less butter if you like the heat. The baking powder trick (not bicarbonate of soda, which tastes soapy) raises the pH of the skin, helps it dry out and makes it blister as if it had been deep-fried; it's optional, but you'll notice the difference. Don't wash raw chicken: it splashes bacteria around the kitchen and wets the skin; pat it dry with kitchen paper instead. Timings vary a lot from one air fryer to another, so check the wings a few minutes early the first time, and in oven-style models with shelves, swap the trays round halfway through. In a conventional oven, roast them on a rack set over a tray at 220 °C for 40-45 minutes, turning halfway. They keep for 3 days in the fridge, ideally without the sauce; reheat them for 4-5 minutes at 190 °C in the air fryer and toss them in the sauce afterwards. Variations: equal parts honey, soy sauce and garlic for sticky glazed wings, or just lemon zest and plenty of black pepper. In the US they come with celery sticks and a blue cheese dip.

More information

Nutrition facts567 kcal per serving

Nutrition facts

Protein31 %44 g
Carbs1 %2 g
Fat67 %42 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	567 kcal	199 kcal
Protein	44 g	15.4 g
Carbs	2 g	0.7 g
Fat	42 g	14.7 g

One serving is about 285 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicatorsDifficulty, quality and data reliability

Guide indicators

Estimated difficulty58/100
Recipe completeness65/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

StorageKeeps 3 days in the fridge

Cuisine: AmericanKeeps 3 days in the fridge

Frequently asked questions

How long does Chicken wings in the air fryer take to make?: It takes about 40 minutes in total.
Which allergens does Chicken wings in the air fryer contain?: It contains milk. It may contain traces of cereals containing gluten. Always check the labels of the products you use.
How long does Chicken wings in the air fryer keep in the fridge?: Up to 3 days in the fridge, in a closed container.
How many calories does Chicken wings in the air fryer have?: About 567 kcal per serving, with 44 g of protein, 2 g of carbohydrates and 42 g of fat. This is an estimate worked out from its ingredients.
Which diets is this recipe suitable for?: It is nut-free and sugar-free.