Let Me Tell You About These Ridiculous Chicken Wings
Alright, so here’s the scoop: I used to be pretty iffy about making chicken wings at home. You know how it goes — you try some recipe, swear you followed it to the letter, and boom, sad, floppy wings. But ever since I got my air fryer (thank you, Aunt Joan, for the world’s loudest Christmas present), these wings have become my go-to — especially when my friend Jack drops in and pretends he’s only here to borrow lawn tools (he’s not fooling anyone, he just wants wings). I still remember the first time I made them for game night; everyone was too busy crunching away to actually cheer for the match. Take that as a win, right?
Why I Keep Making These (And Maybe You Will Too)
I make these when I want to feel like a snack hero with zero deep frying drama. My brother goes nuts for the extra crispy bits (he literally picks through the pile for them and leaves the rest for us mere mortals). Plus, if you loathe cleaning up splattered oil (who doesn’t?), the air fryer is your mate. Also, if you’re the sort who forgets to plan ahead, you can use frozen wings and they still come out decent, though not quite as good — but hey, sometimes you just need wings fast. Oh, and the smell fills the house like you’ve been slaving away, but you secretly spent more time scrolling for memes than cooking. True story.
What You’ll Need (And What I Sometimes Swap)
- 2 pounds chicken wings (party wings or whole, but cut them up if they’re big; my grandma swears by the local butcher but I just grab what’s on sale at Aldi half the time)
- 1 tablespoon baking powder (not soda! I once mixed them up — do not repeat my mistake unless you want a science experiment)
- 1 teaspoon kosher salt (sea salt is fine, regular table salt if you’re desperate)
- 1 teaspoon garlic powder (onion powder works in a pinch; sometimes I do both if I’m feeling wild)
- 1/2 teaspoon black pepper (I add extra because I like it peppery, but that’s just me)
- 1/2 teaspoon smoked paprika (sweet paprika is okay, but smoked gets that BBQ vibe — try chipotle powder if you’re brave)
- 1-2 tablespoons oil (I use olive or sometimes canola; avocado oil if I’m feeling fancy but honestly, whatever’s handy)
- For tossing after: Your fave wing sauce (Frank’s RedHot or sriracha for heat, or skip and just eat them plain, no judgment)
How I Make Them (And Where I Usually Sneak a Taste)
- Pat the wings dry. This is either where I use a whole roll of paper towels or just a clean dish towel — nobody’s judging. The drier, the crispier, trust me on this bit.
- Toss with baking powder, salt, spices, and oil. I just dump everything in a big bowl and mix with my hands. Yes, it’s a little gross, but so much faster than a spoon. If it looks a bit pasty, don’t worry — it always does, and it works out.
- Arrange wings in the air fryer basket. Single layer is best, but sometimes I get lazy and pile them in. They still cook, just give ‘em a shuffle halfway (or don’t, and call it rustic).
- Air fry at 400°F (200°C) for about 15 minutes. Flip or shake (or ignore, if distracted by kids or some daft TikTok). Then go for another 10-15 minutes until they’re golden and that kind of crispy where you can hear it from the next room.
- This is usually where I snag a tester wing — you know, for ‘quality control’.
- Toss in sauce or serve naked (the wings, not you, but hey, it’s your kitchen). I like to use a big metal bowl and pretend I’m on a cooking show for a sec.
Things I’ve Learned (The Hard Way)
- The wings crisp up way better if they aren’t crowded. I know, I know, but sometimes you just want them all at once. If you must, do two batches.
- Baking powder is magic. I tried skipping it once — nope, never again.
- If you use frozen wings, dry them after the first cook. They sweat. A lot.
Variations (Some Wins, Some Not So Much…)
- Honey soy: Toss with a little honey, soy sauce, and sesame seeds (once I added too much honey and it was like a sticky bear trap, so go easy)
- Lemon pepper: Add lemon zest and a pinch of sugar to the spice mix — zingy!
- Buffalo: Classic Frank’s with a little butter, or try this sauce recipe if you want to get fancy
- Teriyaki: Not my favorite as it got a bit too gloopy, but hey, you do you
Gear You Need (But There’s Always a Workaround)
- Air fryer (obviously, but I sometimes borrow my neighbor’s when mine is occupied with fries…)
- Bowl for tossing — any bowl, really; even a big salad spinner works in a pinch (minus the spinning part… unless you’re feeling reckless)
- Tongs (or just use your hands, but good luck with hot wings)
How to Store These (If They Last That Long)
If, by some miracle, you have leftovers, pop them in an airtight container in the fridge. They’ll be fine for 2–3 days, but honestly, in my house it never lasts more than a day. Reheat in the air fryer for a couple of minutes to get the crisp back (microwave = sadness, trust me).
How We Serve Them (And a Random Tradition)
Usually, I just dump them on a big platter with celery sticks and a cheap bottle of ranch. My cousin brings blue cheese (which I pretend to like, but it’s really just for him). Sometimes, if I’m feeling proper, I make my own garlic dip like this one from Budget Bytes. Oh, and beer — that’s practically required, right?
Things I’ve Messed Up (So You Don’t Have To)
- Don’t skip drying the wings — I rushed it once and got soggy results. Patience here pays off.
- If you try to cook a double batch stacked high, you’ll get uneven wings. I’ve tried — not worth it.
- Actually, I find it works better if you preheat the air fryer for 2–3 minutes (even though the manual says you don’t have to… what do they know?)
FAQ (Real Questions, Real Answers — Well, Mostly)
- Can I use drumettes, or do I have to use whole wings? Yep, drumettes work. Honestly, I prefer them — less fiddly, more meat per bite. But if you only have whole wings, just cut them at the joints. Or leave ‘em — more rustic, right?
- Do I need to thaw frozen wings first? Not really, though if you do, they come out crispier. Just add a few minutes to the first cook if going straight from frozen. (And maybe plan ahead, unlike me most days.)
- Is the baking powder safe to eat? Yes, as long as it’s baking powder, not baking soda. Seriously, don’t mix them up. Your taste buds will never forgive you.
- How do I get them extra crispy? Preheat the air fryer, dry the wings well, don’t overcrowd, and don’t be shy with the baking powder. (And patience. Trust me, I’ve tried to rush it.)
- What’s the best dipping sauce? Oh, now you’re starting a family argument. I say ranch, my cousin says blue cheese. Or check out this ranch recipe if you want to go DIY.
Phew, that was a lot of wing talk. Honestly, if you make these, let me know how it goes. Or just send me a photo so I can be jealous. Happy munching!
Ingredients
- 2 pounds chicken wings, separated into flats and drumettes
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (aluminum-free)
Instructions
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1Preheat your air fryer to 400°F (200°C) for 5 minutes.
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2Pat the chicken wings dry with paper towels to remove excess moisture.
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3In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and baking powder until evenly coated.
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4Arrange the wings in a single layer in the air fryer basket, making sure they are not overcrowded. Cook in batches if necessary.
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5Air fry the wings at 400°F (200°C) for 25 minutes, flipping halfway through, until they are golden brown and extra crispy.
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6Serve immediately with your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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