Air fryer chicken wings
Chicken wings are an all-time favourite, and with an air fryer, they are easier than ever to perfect at home. No more deep-frying or waiting around for the oven. This recipe for air fryer chicken wings gives you the crispiest wings with juicy, tender meat. The trick lies not only in the air fryer’s rapid cooking but also in the bold honey-soy sauce marinade that makes every bite savoury, sweet, and just a bit spicy.
Ingredients
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1 tbsp
Butter
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2 tbsp
Japanese soy sauce
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1 tbsp
Runny honey
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2
Garlic cloves
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1 tbsp
Paprika powder
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1 tsp
Chilli flakes
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1 tsp
Salt
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1 kilo
Chicken wings
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Celery salad
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4
Celery stalks
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1
Cucumber
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2
Green peppers
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1 bunch
Flat-leaf parsley
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1
Lemon
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¼ tsp
Salt
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Blue cheese sauce
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170 g
Blue cheese
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100 ml
Creme fraiche
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To serve
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300 g
Black rice
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
The longer you marinate, the more flavourful and tender your chicken wings will be. Prepare the marinade with butter & rapeseed oil, soy sauce, honey, garlic, paprika, chilli flakes, and salt, and make sure each wing is well coated. Leave them in the fridge for at least 30 minutes, but if you have the time, extend it to 3 hours or even overnight. The extra time pays off, and you will be rewarded with juicy meat and a crispy, golden finish in the air fryer.
Preheat your air fryer to 200 °C for a few minutes to set the stage for crispy, evenly cooked chicken wings. The wings begin to crisp right away, forming a golden crust that locks in the flavours of the marinade. It also reduces sticking, which is especially helpful with honey-based marinades. With the hot air circulating evenly from the start, every wing cooks through and develops a perfect texture.
Avoid overcrowding the air fryer by arranging the chicken wings in a single layer. This gives the hot air space to circulate around each wing, creating a deep-fried effect with no oil. If your air fryer is small, cook the 1 kg of marinated wings in batches. It takes a little extra time, but every wing will come out golden, crisp on the outside, and juicy inside. Shake the basket or flip the wings halfway through to make sure they brown evenly.
FAQ: Questions about air fryer chicken wings
If you are just starting with air frying or already know your way around it, this section will help you make the best crispy and flavourful air-fried chicken wings. We answer some of the most common questions about them below, so you have all the details you need.
How long to cook chicken wings in an air fryer?
Cook chicken wings in an air fryer for 20–25 minutes at 200 °C. Shake the basket or flip the wings halfway through so they crisp evenly. You can tell they are done when the skin is golden brown and crispy. Also, the meat should pull easily away from the bone, and the juices should run clear. If you are still unsure, check that the internal temperature has reached 74 °C using a meat thermometer.
How do I reheat chicken wings in an air fryer?
Reheat chicken wings in an air fryer by first preheating it to 180 °C for about 5 minutes. Arrange the wings in a single layer in the basket so the hot air can circulate properly. You can brush or spray them lightly with a neutral oil such as rapeseed oil for extra crispness. Cook for about 5 minutes, flipping halfway through to heat them evenly. They are ready when the internal temperature reaches at least 74 °C. If your wings are quite saucy, add a tablespoon of water to the bottom of the air fryer basket to prevent smoking.
How long do air fryer chicken wings keep for?
Air fryer chicken wings keep for up to 4 days in the fridge when stored properly. Let them cool at room temperature, but do not leave them out for more than two hours. Place the wings in a single layer in an airtight container or wrap them tightly in plastic wrap to keep them from drying out and picking up other odours.
Can I freeze cooked air fryer chicken wings?
Yes, you can freeze cooked air fryer chicken wings. Let them cool completely, then place them in a single layer on a baking tray to freeze individually before transferring them to a freezer-safe bag or airtight container. This prevents them from sticking together and makes it easier to reheat only what you need. Properly stored, they will keep their quality for about 3 months. To enjoy them again, reheat them straight from frozen in the air fryer until hot and crispy. Make sure they reach an internal temperature of 74 °C.
Nutritional values
Nutritional value, per
4258 Kcal
| Fibre | - | 46.9 gram fibers |
| Protein | 24.6 | 257.6 gram |
| Fat | 51.6 | 248.7 gram |
| Carbohydrates | 23.8 | 249 gram |
Recommended information
Serving suggestion
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Try these crispy air fryer chicken wings
If you have ever tried making chicken wings at home, you know how tricky it can be to achieve the crisp skin and tender, juicy meat. The good news is that the air fryer is here to rescue you. These are by far the best air fryer chicken wings you will ever make – though we might be just a little biased.
This recipe delivers the crispiest wings without the mess and extra oil of deep-frying, while still keeping the meat succulent all the way through. The rapid circulation of hot air works like a charm, creating a golden crust in a fraction of the time it takes in the oven.
But crispy wings are only half the story. To really make them stand out, you need a savoury, sweet, and slightly spicy marinade that brings the chicken to life.
If you cannot get enough of your air fryer, try our recipe for air fryer meatballs, air fryer pork ribs, air fryer broccoli, and air fryer hamburgers.
Marinated with soy sauce, honey, paprika, and chilli
For the marinade, we use a mix of Japanese soy sauce, honey, garlic, paprika, chilli flakes, and salt. The soy sauce seasons the meat all the way through, ensuring every bite is savoury and umami. Honey adds a suitable amount of sweetness that caramelises beautifully in the air fryer, while paprika lends a subtle smokiness, and chilli flakes bring just the right amount of heat to tickle your taste buds. Finely grated garlic blends right into the marinade, coating each wing and releasing a bold, aromatic flavour that mellows into sweetness in the heat.
Just 30 minutes in the marinade is enough to make a noticeable difference, making the wings so tender that meat almost falls off the bone once cooked in the air fryer. But if you have more time, we highly recommend you let them marinate for a few hours or even overnight to intensify the flavours and make the wings even more scrumptious.
Savour with black rice, celery salad, and blue cheese sauce
Air fryer chicken wings are hands down so good on their own that you could happily devour a plateful without any extras, especially on a game night or when you are after something quick and satisfying. But if you are looking to turn them into a full meal for the family, serve them with black rice, celery salad, and blue cheese sauce.
The fluffy black rice offers a nutty flavour and hearty texture that are great next to the wings. The crisp celery salad, tossed with cucumber, peppers, parsley, and a squeeze of lemon, adds a refreshing crunch and brightness. To top it all off, the creamy blue cheese sauce made with crème fraiche brings a bold tang that pairs exquisitely with the smoky, spicy marinade on the wings.
Add your own style to the recipe
One of the easiest ways to add your own style to the air fryer chicken wings is by experimenting with different marinades.
Swap the honey for maple syrup to add a richer sweetness, or use brown sugar for a deeper caramelised flavour. If you prefer something tangy, try lemon juice, lime juice, or even a splash of vinegar to brighten the flavours. A teriyaki-style marinade with soy sauce, ginger, and sesame oil is also a great option if you want an Asian-inspired flavour.
Fresh herbs such as rosemary, thyme, or coriander can also give the wings a lovely aromatic note. The key here is to balance the sweetness, acidity, and spice, and then play with flavours that you enjoy most.
