Ingredients
Method
- Preheat your air fryer to 400-425 degrees F for 5 minutes with an empty basket.
- Place fresh or frozen chicken wings in a single layer in the preheated basket, ensuring no overcrowding.
- Cook frozen wings for 25 minutes and fresh wings for 20 minutes. For fresh wings, sprinkle garlic salt before cooking.
- Check and flip the chicken wings every 6-8 minutes. After the first flip, sprinkle frozen wings with garlic salt.
- Continue cooking and flipping (about 3 times total) until desired crispiness and an internal temperature of 165 degrees F.
- In a large bowl, combine hot sauce, melted butter, and soy sauce. Transfer cooked wings to the sauce and toss to coat.
- Serve with ranch or bleu cheese dressing.
Notes
- For the crispiest air fryer wings, ensure a single layer in the basket to allow for proper air circulation. Overcrowding leads to steaming, not crisping.
- Cook chicken wings to an internal temperature of 165°F (74°C) to ensure they are safely cooked through.
- Store leftover cooked wings in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 350°F (175°C) for 5-7 minutes to regain crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Cook chicken wings to an internal temperature of 165°F (74°C) to ensure they are safely cooked through.
- Store leftover cooked wings in an airtight container in the refrigerator for up to 3-4 days. Reheat in the air fryer at 350°F (175°C) for 5-7 minutes to regain crispiness. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.