Air fryer chicken wings

Do you start with frozen wings? That's what I thought I saw in earlier images but don't see it specified.

Just got my 8 qt OnePot yesterday.
 
Air fryer wings are the only wings endorsed at my house.
^This-
My wife borrowed our oldest daughter's air fryer, it sat unused until last night.
I bought a large pack of wings from the store, whole. Cut them apart myself, then brined them overnight in seasalt/black garlic I found at Food Lion.
Dried the wings, sprayed with a little bit of Pam type stuff and 12 min @400*, turn, 12 min @400* then sauced. Wow. I'll need to try some other stuff, maybe some pork chops next.
 
^This-
My wife borrowed our oldest daughter's air fryer, it sat unused until last night.
I bought a large pack of wings from the store, whole. Cut them apart myself, then brined them overnight in seasalt/black garlic I found at Food Lion.
Dried the wings, sprayed with a little bit of Pam type stuff and 12 min @400*, turn, 12 min @400* then sauced. Wow. I'll need to try some other stuff, maybe some pork chops next.
Steak is unbelievably good.
 
^This-
My wife borrowed our oldest daughter's air fryer, it sat unused until last night.
I bought a large pack of wings from the store, whole. Cut them apart myself, then brined them overnight in seasalt/black garlic I found at Food Lion.
Dried the wings, sprayed with a little bit of Pam type stuff and 12 min @400*, turn, 12 min @400* then sauced. Wow. I'll need to try some other stuff, maybe some pork chops next.
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We bought one of the InstaPot Vortex Air Fryers when they first came out.
We use it everyday...no joke.
It by far is the best thing I have found to get a nice sear on a sous vide steak.

Have been seriously considering the Fridgidare range that has the built-in air fryer feature.
 
Okay so I made some air fryer chicken wings today that were to Awesome.

ingredients:
Frozen Chicken wings
Franks Buffalo hot sauce
Dark brown sugar
Butter(any make)
Cooking spray Butter Flavor is what I had olive oil is healthier.

Line the cooking tray with the frozen wings set air fryer to cook at 390 degrees for 40 minutes. After first ten minutes open air fryer and lightly spray with cooking spray. Let cook for another 10 minutes flip chicken wings and lightly spray other side.
In a bowel put about 1/2 a cup Franks Buffalo sauce with about 1 table spoon of dark brown sugar then add about a tablespoon of Butter. Whisk it together a butter will not mix in completely which is ok.
With 10ish minutes left take the wings out put in bowl and stir covering with sauce. Cut the heat on air fryer to 270 degrees put wings back in for 7-10 minutes can really take out once the sauce dries to at least a good tacky consistency. Take out of fryer and re-sauce.
Now enjoy. I'm telling you they were the best dang wings I've ever had.
Ima do it Just like this!!!!! Better be good toooo, I ain't got no chicken wangs ta waste....dat coss toooo much!
 
@Bows & Bullets and I just gave @Cowboy recipe a try. I must say they turned out amazing! The only thing I will do differently next time is make less sauce. After reading the thread and seeing Cowboy is the only one in his house that eats meat, I figured for 2 I’d need to double up on it. I feel the recipe as given was enough for 2. Here’s a couple pictures of the out come. Along with some roasted potatoes. IMG_0577.jpgIMG_0576.jpg


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@BowsandBullets and I just gave @Cowboy recipe a try. I must say they turned out amazing! The only thing I will do differently next time is make less sauce. After reading the thread and seeing Cowboy is the only one in his house that eats meat, I figured for 2 I’d need to double up on it. I feel the recipe as given was enough for 2. Here’s a couple pictures of the out come. Along with some roasted potatoes. View attachment 181996View attachment 181995


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Those look good. But potatoes and wings? :eek:
 
Those look good. But potatoes and wings? :eek:

Yeah my family was poor and my mom has forgotten more ways to cook potatoes than I’ll ever know. Guess eating potatoes every day growing up rubbed off on me [emoji39]


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@BowsandBullets and I just gave @Cowboy recipe a try. I must say they turned out amazing! The only thing I will do differently next time is make less sauce. After reading the thread and seeing Cowboy is the only one in his house that eats meat, I figured for 2 I’d need to double up on it. I feel the recipe as given was enough for 2. Here’s a couple pictures of the out come. Along with some roasted potatoes. View attachment 181996

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Lol, we have the same plates....

In other news, made chicken tenders tonight- hit #2....

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Lol, we have the same plates....

In other news, made chicken tenders tonight- hit #2....

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Glad know someone else uses fine china for everyday eating!


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Tried @Cowboy recipe tonight with two exceptions. Only had regular cooking spray - I’ll be picking up an oil sprayer for future and use olive oil. The wife doesn’t do spicy so we did a Kentucky Bourbon BBQ sauce (store bought) instead. They came out great! We’re good with wings and potatoes in this house. Pics or it didn’t happen...
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Tried @Cowboy recipe tonight with two exceptions. Only had regular cooking spray - I’ll be picking up an oil sprayer for future and use olive oil. The wife doesn’t do spicy so we did a Kentucky Bourbon BBQ sauce (store bought) instead. They came out great! We’re good with wings and potatoes in this house. Pics or it didn’t happen...
View attachment 185658
Those tots aren't done.
 
Went to see my grandma last night and before I left she said, "Get that red thing in the kitchen out of my way. I'm never gonna use it."....... I see wings in my future.
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Followed @Cowboy's directions but these were for me and the kid so no buffalo tonight. I used melted butter and garlic ranch seasoning and they're AMAZING. I'll have some HOT ones tomorrow.
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I did a whole chicken today and last weekend. I have a rotisserie on mine.
1 hour at 330 degrees. 4# max bird for my setup. Came out super juicy and perfect!
I plan to do one once a week.

My setup sounds about the same as yours, 4# bird is all mine will handle too. How did you time basting and did you use the same recipe above?

@Bows & Bullets fixed us another batch last night, once again they were amazing! Substituted the potatoes for a salad this time.
 
I don't baste my bird while using the rotisserie. IMO, no need since the rotation distributes the juices.
My only seasoning for rotisserie chicken is Lawry's Seasoned Salt.
I also bring the bird to room temp to make sure it cooks all the way thru.
When it looks right I use a meat thermometer to check for doneness.
When it reads done, I rest the bird breast side down while still inside the oven (no cooking, just rest)
for 15 minutes before removing it and cutting it up.
Very moist!
 
I need to add some cayenne pepper because I like wings to make me break a sweat, but flavor/texture on these is gonna be hard to beat.
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I have an air fryer that now only sees use with cooking up a batch of fries and the like. Tried the whole wing thing, burgers, steaks and it is just not for me. Barely makes an appetizer size portion and no where near enough for a family or when a few buddies come over. I'm a wings on the grill guy. An air fryer just can't infuse a good hardwood smoke flavor. Not bashing those of you who like your wings from an air fryer, again, it's just not for me. My wing recipe: liberally coat fresh wings all over with Monterrey Chicken seasoning, grill to preferred doneness, toss in a bowl of Frank's (original or wings variety) cut with real butter (1/4 stick per 1/2 bottle), throw back on grill for a couple of minutes to crisp up some more and to and set the sauce. Go grilled, never go back!!!!! Bon appetit!!
 
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