Perfectly Crispy Air Fryer Wings Every Time!

Ingredients

• 2 lb Chicken Wings (whole wings, tips removed if desired)
• 1 cup All-Purpose Flour (sifted, used as the coating base)
• 1 tsp Sea Salt (enhances flavor, use sparingly)
• 1 spray Non‑Stick Cooking Spray (e.g., Pam or extra‑virgin olive oil spray, to prevent sticking)

Instructions

1. Pat Wings Dry

   Place the chicken wings on a paper towel‑lined surface and pat them completely dry with additional paper towels.

   Time: PT5M

2. Prepare Seasoned Flour

   Put the measured flour into a sturdy paper bag, add the sea salt, close the bag, and shake vigorously until the salt is evenly distributed.

   Time: PT3M

3. Coat Wings in Flour

   Add the dried wings to the seasoned flour bag, seal, and shake until each wing is fully coated. Open the bag and shake off excess flour.

   Time: PT5M

4. Preheat Air Fryer

   Turn the air fryer on and set it to 400°F (204°C). Let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 400°F

5. Spray Basket

   Lightly spray the air‑fryer basket with non‑stick cooking spray.

   Time: PT1M

6. Arrange Wings

   Place the coated wings in a single layer in the basket, leaving space between each piece for proper air circulation.

   Time: PT2M

7. Air‑Fry Wings

   Cook the wings at 400°F for a total of 15 minutes. After 8 minutes, open the fryer, flip each wing using tongs, and spray the bottom side lightly if needed.

   Time: PT15M

   Temperature: 400°F

8. Check Doneness

   Insert a meat thermometer into the thickest part of a wing; it should read at least 165°F (74°C).

   Time: PT1M

9. Rest on Cooling Rack

   Transfer the cooked wings to a cooling rack set over a pan to allow excess fat to drip away.

   Time: PT2M

10. Serve

    Arrange the wings on a serving platter and enjoy immediately. Optional: serve with your favorite dipping sauce.

    Time: PT1M

Nutrition Facts

Calories

210

Protein

15 g

Carbohydrates

10 g

Fat

12 g

Fiber

0 g