The air fryer is a game-changer for chicken wings, creating a signature crackle and crunch with less oil and mess.
There’s a reason everyone raves about air-fried wings. They deliver all the deliciousness of deep-frying – crisp skin and juicy, tender meat – without swimming in oil. Plus, they’re ready in a flash, making them a weeknight win, and the best part? Clean-up is a breeze.
These recipes are all about speed and simplicity. We’re talking about marinades that are fast, flavourful, and furiously good.
I’m only just dipping my toe into the air fryer waters, and while I was hesitant at first, I’ve come to appreciate the convenience and consistent results. It’s safe to say there will be more recipes to come.
Salting the wings and letting them rest, uncovered, in the fridge overnight is the key to maximum crispiness. I’ve made them both ways, and while the difference isn’t life-changing, it’s noticeable. If you’re short on time, you can skip the pre-salt. But if you want a perfect, crackling-crisp result, then salt your wings ahead of time.
All of these recipes serve 4-6 as part of a spread.
Sticky Asian wings
This Asian-inspired marinade is an abbreviated version of an endlessly useful dressing from my cookbook, From Salt to Jam. I like to stir a good whack of it through some Kewpie mayo to serve alongside the wings for saucy dredging.
INGREDIENTS
- 800g chicken wings
- ½ cup Kewpie mayo to serve
- fresh lime wedges to serve
Asian-inspired marinade
- 250ml sweet chilli sauce
- ¼ cup hoisin sauce
- 2 tbsp fish sauce
- juice of 1 lime
- 1 tbsp grated ginger
- 1 tbsp grated lemongrass
- 1 garlic clove
- 1 cup mixed herbs (Thai Basil, coriander, Vietnamese mint, mint)
- 3 makrut lime leaves, vein removed
METHOD
- Add all the marinade ingredients to a food processor and blend until thoroughly combined. Taste to check for seasoning.
- Add the wings to a large bowl. Reserve 1-2 tablespoons of marinade and pour the remaining mixture over the wings, tossing to coat evenly. If you have time, pop the wings in the fridge for 1-2 hours to marinate. Otherwise, line the air fryer basket with baking paper (this helps with clean-up afterwards), arrange the wings in a single layer, and cook them at 200C for 15-20 minutes until coloured and cooked through.
- Add the reserved marinade to a medium bowl with the Kewpie mayo and stir to just combine.
- Serve the wings with the spicy mayo and fresh lime wedges on the side.
Old Bay and parmesan wings with blue cheese dressing
I used to wonder what all the fuss was about with Old Bay seasoning. It wasn’t until I started cooking with it that I realised its genius lies in the convenience of the blend – so much flavour from just a few shakes. Thankfully, it’s far more readily available now, which is handy, because I’ve been guilty of buying the giant tub from Costco and getting through it at high speed.
INGREDIENTS
- 800g chicken wings at room temperature
- 1 tbsp Old Bay seasoning
- 1 tbsp dried basil
- 1 tbsp tomato paste
- 1 tsp ground coriander
- 1 tsp ground cumin
- 40g-60g (½-¾ cup) finely grated parmesan
- salt and pepper to season
- sliced cucumber to serve
Blue cheese dressing
- 75g creamy blue cheese (I used St Agur)
- 60ml (¼ cup) buttermilk
- 170g (¾ cup) Kewpie mayo
- 1 smoked garlic clove (see note)
METHOD
- Add all the seasoning ingredients except the parmesan to a large bowl. Add the chicken wings and a small drizzle of olive oil and toss until the wings are evenly coated. Line the air fryer with a sheet of baking paper (this helps with clean-up afterwards). Place the chicken wings into the air-fryer basket in a single layer and sprinkle the parmesan over the top.
- Cook at 200C for 15 minutes, until coloured and cooked through.
- While the wings are cooking, add the blue cheese sauce ingredients to a blender and blitz to combine. Pour the dressing into a small serving bowl.
- Pull the wings from the fryer and transfer them to a serving plate. Add sliced cucumber and the bowl of blue cheese sauce to serve.
Note: It’s worth seeking out smoked garlic for this recipe as it elevates the sauce to a wildly delicious new dimension.
Chipotle, tamarind and maple wings
On the first pass, the name might give you pause, but trust me, the smokiness of the chipotle and the sour notes of the tamarind cut through the sweetness of the maple, resulting in lip-smacking, spicy and highly addictive wings.
INGREDIENTS
- 800g chicken wings
- 80ml olive oil
- 1 tsp ground ginger
- 1 tsp ground clove
- 1½ tsp ground chipotle (or to taste, as the heat can vary)
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp onion powder
- 2 tbsp tamarind puree
- 3 tbsp maple syrup
METHOD
- Add all the marinade ingredients to a bowl and stir to combine. Add the chicken wings and turn to coat. If you have the time, pop them in the fridge for a few hours for the ingredients to get well acquainted.
- To cook, line the air fryer basket with baking paper and arrange the wings in a single layer. Pour over any remaining marinade and cook at 200C for 15-20 minutes, until coloured and cooked through.
- Remove the wings from the air fryer and transfer them to a serving platter. Pour over any of the hot marinade liquid and serve piping hot.
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