Ingredients
Equipment
Method
- Remove wings from the refrigerator and let them rest at room temperature for 5 minutes. Cold wings take longer to heat through and can end up dry on the outside before the centre is warm.
- Pat each wing completely dry with paper towels. This is the single most important step — surface moisture turns to steam in the air fryer and makes wings soggy. Do not skip this.
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- Arrange wings in a single layer in the basket. Do not stack or overlap — air must circulate around each wing. Work in batches if needed.
- Cook at 375°F for 5 minutes. Flip each wing with tongs, then cook for an additional 2 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C).
- If adding sauce, toss wings immediately after removing from the basket while still hot. Serve right away — wings lose crispiness quickly once sauced.
Nutrition
Notes
Net carbs: Plain wings = 0g net carbs. Carbs depend entirely on sauce — check labels; many wing sauces contain 5–15g sugar per serving.
Frozen wings: Thaw overnight in the refrigerator first. Never reheat from frozen — the outside burns before the centre heats through.
Large batches: For more than 8 wings, use the oven instead. 400°F on a wire rack for 10–12 minutes gives similar results without overcrowding.
Storage: Refrigerate cooked wings in an airtight container for up to 4 days. Freeze for up to 3 months — thaw in the fridge before reheating.
