Oven vs Air Fryer Chicken Wings: Here’s Why I’m Smitten
You ever get that sudden craving for chicken wings where basically nothing else will do? Yeah, same. So, one Saturday afternoon, football on in the background and my patience running on fumes, I grabbed the air fryer. Honestly, I was skeptical at first and sort of mourning my goopy oven-bake ritual, but *man*—crispy wings in under 30 minutes? Sign me up, every time. My brother popped in (as he always does when wings are involved) and ate half the batch before I sat down. Can’t blame him, really.
Why You’ll Love Making These Wings
I make these Air Fryer Chicken Wings whenever time is tight or I just can’t with heating up the oven. My family hoovers them up like it’s their job—if there’s a game on, they’ll clear the plate before halftime (my cousin Jamie once tried hiding a few “for later” behind the fruit bowl, not even kidding). Plus, compared to deep frying, it’s less messy. Oh! And less smelly, which if you have a tiny flat is just… major. I used to think air fryers were a fad until these wings. Now, I’d sooner give up my favorite mug than that silly machine.
Ingredient Line-Up (With a Few Swaps)
- About 2 pounds (900g-ish) of chicken wings – split or whole, dealer’s choice
- 1 tablespoon olive oil (sometimes I use avocado oil if it’s closer at hand, both work)
- 1 1/2 teaspoons kosher salt—Gran always swore by Maldon, but any will do
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (or regular, but the smoky one just… sings)
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder—sometimes I forget this, doesn’t ruin it
- Optional: a pinch of cayenne if you like a bit of a smack
- (Sauce: Buffalo, BBQ, honey garlic… you do you. I’ll natter about options later.)
How I Make Air Fryer Chicken Wings (Or At Least Try To)
- Pat wings dry with kitchen roll. No, really, get them super dry; this is what makes ’em crispy. Sometimes I even forget and they’re fine, but this step matters.
- Toss in a bowl with oil, salt, pepper, garlic powder, smoked paprika, and onion powder. Use your hands, dig around and get a bit messy (it’s kind of fun).
- Preheat the air fryer to 400°F (about 200°C) if you remember. If not, just start with a couple warm-up minutes, I always forget and nothing’s ever exploded.
- Arrange wings in a single layer in the basket. Give them space or they’ll just steam. You may need to do two batches if your air fryer’s on the petite side.
- Air fry for 24-26 minutes, flipping halfway (or shaking the basket like a maraca). This is where I usually sneak a taste, I’ll admit.
- Check if they’re gorgeously golden and crispy. If not, 2-3 more mins will do it.
- Toss with sauce (if you want!) or eat as is—I actually prefer them plain sometimes. Oh, but if you sauce, pop ’em back in for a minute or two; it sort of bakes the flavor in. Not strictly necessary though.
Notes I Wish Someone Had Told Me
- If your air fryer’s the round kind, the wings cook a smidge faster at the edges. I move ‘em around once.
- Too much sauce = less crisp. Lesson learned (messily) after a honey garlic incident.
- If the wings look, well, suspiciously pale halfway—don’t panic. They always color up by the end.
- The smell will make people wander into your kitchen. Embrace it or warn your housemates.
Variations That Helped Me Mix Things Up
- I tried a soy-ginger version once—very tasty, but my nephew said it needed hot sauce anyway.
- Lemon pepper? Yes, please—just up the lemon zest at the end, don’t cook it on. It got a bit bitter the first time (not my proudest moment)
- BBQ rub is a win; tandoori seasoning is, uh, not for me but my mate Ross loved it
About the Equipment (And My Workaround)
You don’t have an air fryer? Mate, a convection oven at max temp sort of works (just use a rack if you can, never straight on the tray). But honestly, these are made for air fryers. Mine’s small, so I do two rounds, but that’s fine—I just snack as I go.
Storing Leftovers (Not That There’s Ever Much…)
Technically, these keep in the fridge for 2-3 days, tightly covered. But in my house, if there’s a single wing left—it mysteriously vanishes by midnight. If you do have extras, reheat in the air fryer for 4 minutes at 350°F and they’ll crisp right up again.
Serving These Wings (How We Do It)
I love mine with celery sticks (classic, but honestly a side salad has happened in a pinch) and dipped in blue cheese or ranch. My dad swears by pickle spears on the side; can’t say why, but it’s his thing.
If I Could Go Back: Pro Tips
- Never skip the drying step—I rushed it once thinking it’d save time, and they steamed like sad little dumplings.
- If you’re saucing, do it fast and toss like a champ. Letting them sit gets them soggy, which is the opposite of the dream.
- Smaller wings get crispy quicker, so if you have a mixed bag, maybe check the lot at 18 mins. Or don’t, and embrace the crunchy surprise.
Real Questions I’ve Actually Been Asked
Can I use frozen chicken wings? Yep! Just air fry them about 6 minutes longer and drain off any extra liquid halfway. They won’t be as crispy, but you won’t care when you’re hungry at midnight.
Do I have to flip them? Actually, I find it works better if you do, but sometimes I get distracted and it’s fine. One side just gets a bit more golden.
What about cleaning the air fryer after? Well, brace yourself—not the fun part. Soak the basket for 10 mins, then scrub. On second thought, if you line with baking parchment (just make sure there are holes for airflow), it’s way easier.
Can I double the recipe? Only if you batch cook; cramming them all in just gives you a soggy mess. Trust me, I’ve tried it and wouldn’t repeat that trick.
Oh—before I forget—if you’re ever caught out of garlic powder, just skip it. Or add extra paprika and a shake of chili flakes, and it’ll still hit the spot. Life’s too short to stress about the small things, especially when chicken wings are involved. Cheers and happy munching!
Ingredients
- 2 pounds chicken wings, separated into drumettes and flats
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Cooking spray
Instructions
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1Preheat the air fryer to 400°F (200°C) for 5 minutes.
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2In a large bowl, toss the chicken wings with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper until well coated.
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3Lightly spray the air fryer basket with cooking spray. Arrange the wings in a single layer in the basket, making sure they are not overcrowded.
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4Air fry the wings at 400°F (200°C) for 12 minutes. Flip the wings and continue to cook for an additional 10–13 minutes, or until crispy and cooked through, reaching an internal temperature of 165°F (74°C).
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5Remove the wings from the air fryer and let them rest for a few minutes before serving. Enjoy plain or toss with your favorite sauce if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
330 caloriescal
Protein:
28gg
Fat:
23gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
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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