Chicken Wings Recipes
Finger-licking chicken wing recipes — classic buffalo, crispy baked, air fryer, and bold global flavors.
★ Fan Favorite
Fan FavoriteAir Fryer Buffalo Chicken Wings
I used the instant pot Air fryer lid for the first time. I will never buy wings out again, only homemade from now on!
Rachel Marie🍋Ingredients
- 1-2 pounds Chicken Wings (thawed)
- 1-2 teaspoons Lemon Pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 Teaspoon Goya Adobo All purpose seasoning with cumin
- 2 Tbsp Butter
- 1/3 cup Your Favorite Wing Sauce
- As much or as little as you want Celery or Carrots
- Let your heart decide Blue cheese or Ranch dressing
Instructions
- 1Rinse chicken and pat dry. (Some people don't rinse chicken, that's fine, you do you)
- 2Put the chicken wings in a large bowl and toss with the lemon pepper, garlic powder, onion powder, and Goya all purpose seasoning.
- 3Lay the wings flat across the bottom of the air fryer, be sure not to overlap.
- 4Set the air fryer temperature to 380 for 26 minutes, flipping the wings halfway through.
- 5A few minutes before the wings are ready, melt the butter in a pan large enough to fit all the wings.
- 6When the wings are ready, remove them from the air fryer and put them in the pan with the butter toss to coat each wing with butter.
- 7Once all the wings are coated with butter, poor your favorite wing sauce over top, and toss to coat.
- 8Remove from heat, plate your wings along with Celery and Carrots, and the dressing of your choice and enjoy!
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Open in Pepper →Why Chicken Wings Are the Most Social Food You Can Make
Wings have a unique ability to bring people together. There's something about the hands-on, messy, share-everything nature of a pile of wings that makes them perfect for every gathering from game days to casual weeknights.
The secret to crispy wings without deep frying: pat them completely dry, coat in baking powder and salt, and roast on a rack in a hot oven. The baking powder raises the pH and creates an extraordinarily crispy skin.
On Pepper, home cooks return to their favorite chicken wing recipes again and again, from classic buffalo to honey garlic, Korean gochujang, lemon pepper, and everything in between.
Quick Tips
- 1
Dry brine overnight
Toss wings in salt (and baking powder for baked wings) and leave them uncovered in the fridge overnight. This draws out surface moisture and sets you up for seriously crispy skin.
- 2
Baking powder for oven wings
Adding a teaspoon of baking powder per pound of wings to your dry rub is the secret to crispy oven-baked wings. It raises the pH and helps the skin brown and blister like fried.
- 3
Sauce after cooking
Toss wings in sauce right before serving, not before cooking. Wet sauces prevent the skin from getting crispy and can burn in the oven or fryer before the wings are cooked through.
- 4
Flat vs. drumette matters
Flats and drumettes cook at different rates. If precision matters, separate them and adjust timing accordingly — flats are often done a couple minutes before the thicker drumettes.
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