Air Fryer Wing Recipe

I’ve found that the secret to truly great chicken wings isn’t just a good sauce; it’s getting that skin shatteringly crispy without deep-frying.

This air fryer wing recipe promises exactly that: restaurant-quality crispiness right at home. We achieve perfectly golden-brown skin, thanks to a simple baking powder trick, all without a pot of hot oil. These wings are then coated in an addictive sticky tamarind-soy glaze that balances savory, sweet, and tangy flavors. It’s the perfect recipe for game day, a family movie night, or when you crave something special on a busy weeknight.

Ingredients

• Chicken Wings: 1.2 kg (2.5 lbs) chicken wings, separated into drumettes and flats. Pat the wings completely dry with paper towels; this is essential for achieving crispy skin. Getting the best results from this air fryer wing recipe starts with a perfectly dry wing.
• Baking Powder: 10 g (2 tsp) aluminum-free baking powder. This is the secret ingredient for crispy skin by changing the skin’s pH. Ensure you use aluminum-free baking powder, not baking soda, to avoid a metallic taste.
• Fine Sea Salt: 5 g (1 tsp) fine sea salt. Salt not only seasons the meat but also helps draw moisture out of the skin.
• Black Pepper: 2 g (0.5 tsp) freshly ground black pepper. Provides a mild heat and aromatic base layer to complement the savory glaze.
• Garlic and Onion Powder: 5 g (1 tsp) garlic powder and 5 g (1 tsp) onion powder. These provide the classic allium base flavor to the dry rub. Using powders instead of fresh garlic here ensures even coating and prevents burning during high-heat air frying.
• Neutral Oil: 30 ml (2 tbsp) neutral oil (like canola or vegetable oil). Use an oil with a high smoke point for frying the garlic and creating the glaze base.
• Fresh Garlic: 30 g (1 oz) fresh garlic, thinly sliced. Slicing the garlic thin ensures it crisps up evenly and quickly during frying. This provides a crunchy texture contrast in the final dish.
• Tamarind Paste: 60 ml (1/4 cup) unsweetened tamarind paste. Tamarind provides a unique sweet-sour tang; find it in Asian or international food sections. If unavailable, use a combination of rice vinegar and a pinch of brown sugar to mimic the tang.
• Soy Sauce: 45 ml (3 tbsp) alcohol-free soy sauce or tamari. Soy sauce (or tamari for a gluten-free option) provides the deep savory umami flavor.
• Brown Sugar: 40 g (2 tbsp) light brown sugar, packed. This balances the acidity of the tamarind and helps thicken the glaze. Ensure the sugar is packed into the measuring spoon for accuracy in sweetness.
• Rice Vinegar: 30 ml (2 tbsp) rice vinegar. Adds a sharp, slightly acidic finish to cut through the richness of the wings.
• Fresh Ginger: 15 g (1 tbsp) fresh ginger, grated. Grate the ginger finely to release its maximum flavor into the glaze. Avoid powdered ginger here; fresh ginger provides a brighter, more aromatic profile.
• Red Pepper Flakes: 2 g (0.5 tsp) red pepper flakes (optional). Add for a touch of heat; adjust based on preference.
• Toasted Sesame Seeds: 10 g (2 tbsp) toasted sesame seeds. Use pre-toasted sesame seeds for convenience or toast raw seeds in a dry pan until fragrant. These provide a nutty crunch and visual appeal.
• Fresh Cilantro Leaves: 5 g (1/4 cup) fresh cilantro leaves, roughly chopped. Cilantro adds a fresh, herbaceous element that contrasts the rich glaze.

Instructions

The following instructions are designed to guarantee a crispy, perfectly cooked result for this air fryer wing recipe.

1. Prep and Season the Wings: Take your separated chicken wings and pat them thoroughly dry with paper towels; this step is critical for crispness. In a large mixing bowl, combine the baking powder, salt, black pepper, garlic powder, and onion powder. Add the dried wings to the bowl and toss thoroughly until every surface is evenly coated with the seasoning mix. Getting the best results from this air fryer wing recipe starts with a perfectly dry wing.
2. Air Fry in Batches for Crispiness: Arrange the seasoned wings in a single layer in your air fryer basket. Do not overcrowd the basket; work in batches if necessary to ensure hot air circulates for this air fryer wing recipe. Air fry at 190°C (375°F) for 20 minutes to start the cooking process.
3. Flip and Finish for Max Crisp: After 20 minutes, carefully flip each wing to ensure even cooking and browning. Increase the temperature to 205°C (400°F) and air fry for another 15-20 minutes. Check for doneness: wings should be golden brown, crispy, and reach an internal temperature of 74°C (165°F). This final high-heat step ensures the ultimate crispy texture in this air fryer wing recipe.
4. Prepare Crispy Garlic Topping: While the wings cook, heat the neutral oil in a small saucepan over medium-low heat. Add the thinly sliced fresh garlic and fry gently for 3-5 minutes, stirring often, until golden brown and crispy. Immediately remove the crispy garlic with a slotted spoon and place it on a paper towel to drain; reserve the oil in the pan.
5. Make the Sticky Glaze: Keep the saucepan with the reserved oil and add the tamarind paste, soy sauce, brown sugar, rice vinegar, grated ginger, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat, stirring constantly, for 3-5 minutes. Continue cooking until the sugar dissolves and the glaze thickens enough to coat the back of a spoon. This tamarind-soy glaze is the perfect complement to a crispy air fryer wing recipe. If your glaze becomes too thick while simmering, simply add a tablespoon of water or soy sauce to thin it slightly.
6. Toss and Serve: Immediately transfer the hot air-fried wings to a large, clean mixing bowl. Pour the prepared sticky tamarind-soy glaze over the hot wings. Add the crispy garlic and 10 g (2 tbsp) of the toasted sesame seeds; toss vigorously until every wing is coated in the glossy glaze. Tossing the hot wings immediately is key to making this air fryer wing recipe work.
7. Garnish and Plate: Arrange the glazed wings on a serving platter. Sprinkle generously with additional toasted sesame seeds and freshly chopped cilantro leaves. Serve immediately while the wings are hot and the glaze is at its most appealing.

Why Baking Powder is Your Secret Weapon for Crispy Wings

The secret to a truly great air fryer wing recipe isn’t just the cooking method; it’s a simple pantry staple: baking powder. When you coat the wings in a dry mixture that includes aluminum-free baking powder, a chemical reaction occurs as the wings cook. The baking powder raises the pH of the chicken skin, allowing the proteins to break down more effectively and for moisture to be drawn to the surface. As the heat hits the wings in the air fryer, that moisture evaporates quickly, creating tiny bubbles on the surface. The result is a light, thin, and shatteringly crispy crust that can’t be achieved with standard oven baking alone.

A critical tip for this technique: ensure you use aluminum-free baking powder. Using regular baking powder or, worse, baking soda, can leave a metallic aftertaste that will ruin the delicate flavor profile of these wings. The aluminum-free variety ensures a clean finish while providing maximum crispiness.

Make-Ahead Tips and Serving Suggestions

This recipe works wonderfully for meal prep. The prep work can easily be completed ahead of time, allowing you to quickly cook these wings for a weeknight family dinner or high-protein snack.

• Prep the wings ahead: You can dry the wings and coat them with the dry seasoning mix up to 24 hours in advance. Store them uncovered in the fridge on a wire rack. This allows the skin to dry out even further, making for an incredibly crispy air fryer wing recipe.
• Glaze preparation: The sticky tamarind-soy glaze can be made fully ahead of time and stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before tossing with the freshly cooked wings.
• Reheating leftovers: For best results, reheat leftover wings in the air fryer at 190°C (375°F) for 5-7 minutes until the skin is crispy again and the glaze is warm. Avoid microwaving, which results in soggy wings.
• Pairing suggestions: Serve these wings with steamed rice and a side of quick-pickled cucumbers or a simple coleslaw to balance the rich, sticky glaze. The complex flavor profile makes them a great centerpiece for family dinner ideas.

FAQs

Can I use frozen chicken wings in this air fryer recipe?

No, you should always thaw frozen wings first. They need to be completely dry before seasoning and air frying to achieve maximum crispiness. Patting them dry thoroughly is essential for this recipe’s success.

What if I don’t have tamarind paste?

Tamarind provides a unique sweet-sour profile, but if you cannot find it, you can create a similar flavor by substituting with a mix of lime juice, a bit of rice vinegar, and extra brown sugar, though the flavor will differ slightly.

How do I keep the wings from getting soggy after adding the glaze?

Toss the wings immediately after they come out of the air fryer while they are still piping hot. The heat helps the glaze adhere and slightly caramelize without making the skin soft. The key is to serve them right away after glazing.

How do I prevent overcrowding in the air fryer basket?

The key to crispy wings is air circulation. If your basket is too full, cook in batches. A single layer ensures even heat distribution and crisping. For this air fryer wing recipe, I recommend cooking no more than 10-12 wings at a time in a standard 6-quart basket.

Can I make this recipe in a conventional oven instead?

Yes, roast the seasoned wings on a wire rack over a baking sheet at 220°C (425°F) for 40-50 minutes, flipping halfway through. The high temperature is essential for crisping, similar to the air fryer method.

How do I know when the wings are done?

The most reliable way is with an internal meat thermometer; they are safe to eat when they reach 74°C (165°F). They should also be golden brown and crispy on the outside. The high heat in the air fryer ensures they cook quickly and evenly.

Conclusion

This air fryer wing recipe delivers on its promise of crispy skin and a bold, sticky glaze, all without the mess of deep frying. The unique tamarind-soy flavor profile elevates these from standard pub wings to a truly memorable meal. Pin this recipe for future use, and get ready to impress everyone with your crispy air fryer wings!

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