Crispy, juicy chicken wings without the hassle of deep-frying, made possible with an air fryer. To match: A soy-gochujang glaze that's just as simple.
These chicken wings are as simple as they get. No deep-frying means no scary hot oil splashes, and no dredging means less cleanup.
What makes these better than oven-baked wings? While air fryers and traditional convection ovens use similar technology, air fryers boast faster hot air circulation, requiring no pre-heating and resulting in crispier skin. Coat your air-fried wings in an addicting, spicy-sweet soy-gochujang glaze, and they’re sure to replace your usual chicken wings order.
As it turns out, baking powder is good for more than just baking. By dehydrating the chicken skin while raising its pH level, it creates a chemical reaction that makes your chicken wings extra crispy when air-fried!
Additional tip: Place the chicken wings skin side down for the first half of the air frying process so they can finish cooking skin side up. For the first half, the oils and juices of the wings collect at the bottom of the air fryer. Once flipped, the chicken skin is covered in oil and exposed to the hot air until they’re finished cooking, leaving you with blistering, extra-crispy chicken skin.
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