Air-Fryer Spicy Chicken Wings

By Melissa Clark

Air-Fryer Spicy Chicken Wings
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes, plus resting
Rating
4(1,117)
Comments
Read comments

Chicken wings turn out perfectly when they’re cooked in an air fryer. Here, they are tossed with a bit of baking powder before frying, which yields a particularly crunchy, browned skin with a rough, craggy texture. It’s a technique based on one from Ben Mims’s cookbook, “Air Fry Every Day” (Clarkson Potter, 2018), which he learned from J. Kenji López-Alt from Serious Eats. After frying, the wings are tossed with a honey and chile-based sauce spiked with fresh lemon juice and zest. Sticky, fiery and impossible to stop eating, they are an easier, leaner version of deep-fried chicken wings, made without the mess.

Featured in: Does the Air Fryer Deliver on Its Golden Promise?

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:3 to 4 servings
  • 1¼pound chicken wings, cut in half through the joint into wingettes and drumettes
  • 1¼teaspoons baking powder
  • ¾teaspoon kosher salt
  • ¼teaspoon ground black pepper
  • 1tablespoon melted unsalted butter
  • 1teaspoon finely grated lemon zest
  • 1teaspoon fresh lemon juice
  • ½teaspoon honey, preferably dark
  • ½teaspoon Tabasco sauce
  • ¼teaspoon Sriracha or other Asian chile sauce
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

301 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 25 grams protein; 350 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a large bowl, toss chicken with baking powder, salt and pepper until the pieces are thoroughly coated. Spread the pieces out on a rack placed on a rimmed baking sheet and refrigerate, uncovered, for at least 1 hour and up to overnight. (The longer, the better.)

  2. Step 2

    Heat the air fryer to 400 degrees, if preheating is necessary.

  3. Step 3

    Arrange chicken on air fryer rack so all of the pieces are standing up against the edges of the basket, with as much space around each one as possible. Fry until golden brown and crispy, about 20 minutes.

  4. Step 4

    Meanwhile, in a large bowl, whisk together butter, lemon zest and juice, honey, Tabasco and sriracha.

  5. Step 5

    Immediately transfer the fried chicken wings to the bowl with the honey-chile sauce and toss well. Serve at once.

Ratings

4 out of 5
1,117 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Sparky Rose

I've never used an air fryer, but I always bake my wings and I always use baking powder. The recipe says "thoroughly coated," do *not* do this. Baking powder has a very metallic taste and you'll ruin your wings. First, I dry them with a paper towel and toss them in a bowl. I then lightly sprinkle some baking powder/seasoning over the wings and toss a little, sprinkle/toss, sprinkle/toss. I'd say you want them to be "coated" in the same way you might apply baby powder to your skin. Good luck!

Eli W

I can't speak to how this will work in an air-fryer, but when I make wings, I: -Air out in the fridge for a while -Toss in a big ziploc (or bowl) with salt, flour & vegetable oil -Then make a spice rub (pepper, garlic powder, paprika), toss that in the bag & shake to coat -Bake on an oil-sprayed rack at 425 for 45 mins. Turn halfway through -Meanwhile, make sauce(s) on stove -Take wings out, brush with sauce, bake for 5 more minutes Amazingly crispy every time & healthy(er)!

Pat

I make these and I use Mrs. Dash's Lemon Pepper Seasoning mixed with a little salt. They come out amazing. The first time I made them, I was angry with myself for not making enough. Also, I have made sweet potato fries in the air fryer.

Theresa

Good basic wings recipe for other sauces.

Kanako

I wanted to follow all of the directions as closely as possible, but aluminum-free baking powder costs about $5 to $6, which doesn’t make sense for our household. So instead, I used potato starch I had in our pantry. It worked just fine. I didn’t use Tabasco or Sriracha because we have a 5-year-old kid. It takes time from start to finish, but it’s very easy to cook. My whole family, including the picky eater, loves it! :)

Ess

@Kanako Trader Joes carries aluminum-free baking powder. I do not recall the price, but in the days before the tariff tax, I know it was not that high. As someone with a type IV hypersensitivity to aluminum, I'm grateful for the option.

HCW

If you live near a Publix grocery, stop by the deli and ask them to sell you a bag of their ‘Mardi Gras wing seasoning mix’ — I can usually get a 4 ounce bag for $2. Dry wings on paper towels, then combine 1/4 cup seasoning mix with 2 Tbsp oil and about 1/4 cup orange juice, add wings, toss and marinate as long as you have time. Drain the wings, spread out on a baking sheet, and cook for about 20 minutes in a 400-degree oven, turning once. Better yet, cook them on the grill!

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.