Quarantine Cooking | Air Fried Chicken Wings

A long hike in Topanga Canyon ought to make you hungry, especially in this scorching summer heat! I planned an exciting, yet simple meal of wings, veggie sticks and sweets for my friends and I, as we cooled off in the shade for the rest of the day. Fun fact, I got a brand spanking new Frigidaire gas range… AND it comes with an air fry option! How bonkers is that!?

I pushed aside my counter top air fryer and tested a few batches of wings for the ULTIMATE air fried chicken wing recipe! As with any tests, you can expect my first few batches were burnt, crispy duds; incorrect ratios of seasoning, oven mitt-melting temperatures (too high!), and a lot of dry party wings! Luckily, I found the perfect seasoning combination, and temperature to air fry the wings at and I’ll never go back (for a little while at least) πŸ˜‰

air fried chicken wings

So what’s in this life changing seasoning combo you might ask? A healthy glug of olive oil, baking powder, salt, pepper, paprika and garlic powder! That’s it! I also pat my wings dry with a paper towel, and let them rest uncovered in the fridge for about 2o-30 minutes. Note: I tried leaving them in the fridge for an hour, and that definitely dried them out too much! After the wings sit, I toss them in the seasoning combo and lay them about 1-2 inches apart from each other on parchment paper. The wing spacing is extremely important, to get a healthy crisping all around the chicken wings, otherwise they will come out soft. I air fry the chicken wings for 40 minutes at 350ΒΊ, flipping half way for a perfect, juicy wing every time!

While the wings are in the air fryer, it’s a perfect time to focus on the sauces. With some extra garlic and ginger in my cupboard, I decided to make a sticky asian wing sauce. A little soy sauce here, some grated garlic and ginger there, a dash of sesame oil, pinch of sugar and a whole lot of honey makes a super flavorful sauce! I cook the sauce over medium-low to reduce the soy sauce a bit and mellow down the raw garlic and ginger flavors. I topped the wings off with chopped green onion and red chilies. You can use anything for garnish, but I like the heat and flavor from the onion and chilies!

With the timer running down and 4 hungry tummies, I decided to go bottled for the next two sauces. I chose Franks Red Hot Buffalo Wing sauce and Stubbs Original BBQ sauce. I was astonished with how delicious both were! I’m always a bit hesitant with bottled sauces for many reasons, one of which, there are usually so many ingredients inside. Both of these sauces didn’t have too many ingredients though, and were both winners for everyone!

Making 3 flavors certainly makes a ton of dishes, and as the biggest hater of dish washing, I needed a hack for tossing the wings! I heated each sauce in a large bowl, tossed the wings in the sauce, poured them out on their plates and quickly rinsed the bowl to toss the next sauce. It saves a TON of time and dishes doing this!

Of course, we needed some type of dessert so I made my famous chocolate raspberry mousse cupcakes! Recipe coming soon for those πŸ˜‰

I hope you try this wing recipe! If you do, please let me know how they turn out! If you have any sauce recommendations, don’t be stingy! I’d love to try ’em πŸ™‚ Stay safe and well out there peeps! This pandemic is the real deal. Happy Quarantine Cooking!


air fried chicken wingsΒ Β 

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