Air-Fryer Spicy Chicken Wings

I've never used an air fryer, but I always bake my wings and I always use baking powder. The recipe says "thoroughly coated," do *not* do this. Baking powder has a very metallic taste and you'll ruin your wings. First, I dry them with a paper towel and toss them in a bowl. I then lightly sprinkle some baking powder/seasoning over the wings and toss a little, sprinkle/toss, sprinkle/toss. I'd say you want them to be "coated" in the same way you might apply baby powder to your skin. Good luck!

I can't speak to how this will work in an air-fryer, but when I make wings, I: -Air out in the fridge for a while -Toss in a big ziploc (or bowl) with salt, flour & vegetable oil -Then make a spice rub (pepper, garlic powder, paprika), toss that in the bag & shake to coat -Bake on an oil-sprayed rack at 425 for 45 mins. Turn halfway through -Meanwhile, make sauce(s) on stove -Take wings out, brush with sauce, bake for 5 more minutes Amazingly crispy every time & healthy(er)!

I make these and I use Mrs. Dash's Lemon Pepper Seasoning mixed with a little salt. They come out amazing. The first time I made them, I was angry with myself for not making enough. Also, I have made sweet potato fries in the air fryer.

I found that since it was only 1 1/2 tsp baking powder that “thoroughly coating” worked great. My family loved them as is...

Hello Janet. Short answer is yes, but it is not the same. Oven will be more like baking due to the difference of an air fryer and an oven. The heat is highly circulated in an air fryer hence how it is like frying, but with air. Think of it like the air is the oil that is consistently at the set temperature with a metal spinning blade blowing around the food. Nevertheless, baking chicken wings could be rewarding but the chicken oil will be at the bottom which will then be soaked back in the wing.

Used a convection oven instead of an air fryer. Raised the temp to 450, and placed the wings on a rack over a sheet pan. The wings were perfect.

You should have used baking powder (as the recipe calls for), not baking soda, Baking powder has a mostly neutral taste, whereas the taste of baking soda is definitely nasty.

Great recipe! My wife is vegetarian, but I’ll often make 1 or 2 extra wings for her if she’s in the mood. With this sauce recipe, she ate half a dozen! I’ll definitely be reusing this baking powder technique in the air fryer (we’re thinking tofu next), and I’d recommend being generous with the spice: I used a TSP of Sriracha PLUS a TSP of Korean chili paste. Delicious!

Can those of us who don't have an air fryer use this recipe in an oven? 400 or 450 degrees?

use above mentioned techniques to toss with baking powder flower etc then place on rack (I don’t) in sheet pan. Lightly spray with oil before baking @425 using convection if you have it. Turn half way. They get very crisp.

It's so good! These wings are now in regular rotation. I haven't gotten takeaway wings in ages. I skipped the propping and just turn the wings halfway through the cook time.

Standing up on the edges was not happening for me. Non-stick surface made this very difficult for me. I had it (I HAD IT), but then when the basket went in and the air started flowing--plop, plop, plop--three fell down. Maybe it's because I tried to stand them on end? There wasn't enough room in the basket to have over a pound of wings on their sides. Anyone have a technique to make this work? Not sure that it matters much, although I rather doubt Clark put that in the recipe to confound us.

Why would it be "healthier" than using an air fryer? One of the points of an air fryer is that you don't have to use oil, etc.