I made these wings for dinner on Sunday night and the Philadelphia Eagles beat the San Francisco 49ers to advance to Super Bowl LVII, so I figured that was a good sign. I just might have to make them again on Super Bowl Sunday to ensure another victory for the Eagles. Even if you’re not an Eagles fan, I hope you will continue reading.
When we renovated our kitchen in 2021, we replaced all of our appliances. While we were not looking for an air fryer feature, we ended up with not one, but two appliances that had it – our range and our convection microwave. I can’t say that we’re experts at air frying but we have perfected a few things such as chicken wings and Beef and Pork Meatballs. Both recipes work much better in an oven air fryer since there’s a lot more room. Don’t have an air fryer? Please see the recipe notes for how to bake these in the oven.
I prefer chicken wings in two pieces – drumettes (they resemble small drumsticks) and wingettes/flats. The term ‘wingette’ was new to me. I guess I haven’t had much of a need to describe chicken wing pieces by name.
To ensure that these wings are moist on the inside, I marinated them in buttermilk and a bunch of spices a day in advance. If you don’t have a day, six to eight hours will still do the trick. Before transferring them to your prepared pan, take the time to wipe off most of the marinade as this will ensure that the wings turn crispy and brown.
We prefer to dip our wings in Buffalo wing sauce as we eat them rather than tossing them with sauce. These wings are good no matter your preference.
What will you be making for the Super Bowl this year?
Note: I have found very few air fryer recipes that speak to frying in a full size oven. I have a GE 30″ Slide-In Front-Control Convection Gas Range with No Preheat Air Fry (model #:JGS760SPSS) that we purchased in 2021. I figured that I would mention this just in case you have the same or similar oven.
| Air Fryer Chicken Wings | Print |
- 2 tablespoons paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- 2 cups buttermilk
- 3 pounds chicken wings (cut into drumettes and wingettes/flats)
- Serve with Buffalo Wings Sauce (see Notes), crumbled blue cheese and celery sticks
- Add paprika, cumin, chili powder, red pepper flakes and salt to a medium bowl or two-cup measuring cup. Add buttermilk and stir well.
- Place wings in a 1 gallon ziplock bag or large bowl. Pour buttermilk mixture over wings and mix well.
- Marinate for 24 hours (ideally) or a minimum of 6 to 8 hours.
- Preheat the oven air fryer to 400°F. Move the top oven rack up so it’s in the second highest position (see Notes).
- Set a rack (such as a cooling rack) over a large baking sheet or sheet pan (see Notes). Spray rack with olive oil or avocado oil spray to prevent wings from sticking. Set aside.
- Remove wings from the marinade and wipe off as much buttermilk as possible. This will allow them to brown.
- Place the drumettes on the middle of the pan with the wingettes/flats on the sides. Depending on the size of your pan, you might be able to get all of the pieces on one tray. If they do not all fit, you should air fry the wings in batches. Spray cooking rack for each batch.
- Air fry wings for 11 minutes in the oven. Flip and air fry for another 10 to 12 minutes. Wings are done when they reach an internal temperature of 165°F (test using an instant read thermometer).
- Remove from the oven and serve immediately.
- Dip wings in Buffalo Wings Sauce and blue cheese. Serve with celery sticks. If you prefer, you can toss the wings with Buffalo Wings Sauce in a bowl and serve with blue cheese and celery sticks.
* You can also bake these in the oven at 400°F for 45 to 50 minutes.
* I use a 13 x 18 sheet pan with a rack.
* Placing the wings on a rack on a pan allows them not to cook in their grease.
* I prefer Frank’s Red Hot Buffalo Wings Sauce.
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