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Air-fryer chicken wings
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 10 mins
Cook: 25 mins
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These chicken wings have all the deliciousness with none of the faff of deep-frying
Gluten free
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Try this recipe for air-fryer chicken wings, then discover more air-fryer recipes such as our air-fryer sweet potato fries, air-fryer halloumi fries, air-fryer brussels sprouts, air-fryer onion bhajis and air-fryer salmon and our guide to the best Ninja air-fryers. Plus, check out our best multi-cookers to buy in 2023.
Air-fryer chicken wings recipe
Ingredients
Nutrition
-
500g chicken wings
thoroughly patted dry
-
2 tbsp cornflour
-
4 tbsp hot sauce
(we used Frank’s RedHot)
-
60g unsalted butter
-
1 tbsp brown sugar
FOR THE RANCH
-
75ml buttermilk
-
100ml soured cream
-
½ tsp garlic granules
-
2 tbsp white wine vinegar
-
10g dill
finely chopped
-
10g chives
finely chopped
Nutrition: per serving
- kcal484
- fat33.4g
- saturates15.5g
- carbs17.5g
- sugars10.2g
- fibre0.9g
- protein27.9g
- salt1.3g
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Method
-
step 1
If your air-fryer has a pre-heat function, set it to 200C. Toss the chicken wings with the cornflour and season generously with salt and pepper. Spread evenly in the basket of the air-fryer and cook for 30-35 mins or until crispy and cooked through. In the final 5 mins of cooking, turn the heat up to 220C. You may need to do this in batches.
-
step 2
While the chicken cooks, make the ranch dressing. Mix all of the ingredients together and season well with salt and pepper. Put in the fridge until you are ready to serve.
-
step 3
For the buffalo sauce, melt the hot sauce, butter and sugar together in a small pan on low heat for 2-3 mins or until combined. Once the chicken wings are cooked and crispy, transfer them to a large bowl and pour over the buffalo sauce. Toss well to combine, then transfer to a serving platter. Serve with the ranch sauce, some celery and fries for dipping.
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Authors
Helena Busiakiewicz
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