• 1 1/2 kilograms of chicken wings, separate plates, and stems
  • 1 teaspoon of kosher salt
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon cayenne pepper
  • For the wing: (optional)
  • 1/2 cup hot sauce, such as Frankie's RedHot
  • 1 tablespoon unsalted butter, melted


  1. Arrange the wings in a layer and dry them on both sides with kitchen paper.
  2. Sprinkle evenly with salt, garlic powder, and cayenne pepper.
  3. Place the wings in the fryer and turn to 380 ° F.
  4. Cook 25 minutes, peel, and tickle the wings every 5 minutes. The wings should be tender and thoroughly cooked after 25 minutes in the air fryer.
  5. Increase heat to 400 ° F and cook until skin is crisp and golden,
  6. Cook for another 5 to 8 minutes.
  7. Toss wings with hot sauce and melted butter if desired before serving.

Tips for Making Air Fryer Chicken Wings

  1. For this recipe, I recommend the chicken wings, already divided into drums and wings. However, you can also use whole chicken wings, which are a bit cheaper.
  2. Chicken wings can be made in different sizes, so if 2 kilograms of chicken wings contain more than 20 wings, you may need to increase the cooking time by 360 degrees to process and cook the oil and wing completely.
  3. To make sure the chicken wings are crisp and crispy, do not overfill the air fryer basket. For the best crunch, cook the chicken wings in batches as needed.
  4. I prefer my simple chicken wings, but feel free to serve them with your favorite sauce like Thai sweet pepper juice, grilled sauce, buffalo sauce, etc.



Storage: You can store leftovers in your refrigerator in an airtight container for up to 4 days.

Prep. Time: 5mins

Cook Time: 33mins

Total Time: 38mins 

Yield: 4 servings 


Nutrients per serving:

  • Calories – 178
  • Calories from Fat 117
  • Cholesterol 47mg – 15%
  • Sodium 1207mg –52%
  • Potassium 95mg – 4%
  • Protein 11g – 0%
  • Vitamin A 90IU –2%
  • Vitamin C 0.4mg – 0%
  • Calcium 7mg – 3%
  • Iron 0.6mg – 4%
  • Fat 13g –21%
  • Saturated Fat 3g -20%

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