Air fryer breaded chicken wings have become a favorite in my household. They are juicy on the inside, crispy on the outside and packed full of flavor. You get some amazing wings and there is absolutely no oil involved!
Breaded Chicken Wings
Breaded chicken wings are a great finger food, ideal for serving at a party or making for a snack. You can make these deliciously crispy wings really easily in an air fryer, much easier than having to deal with oil and frying.
These chicken wings have lots of flavoring in the breading, meaning that you can really easily enjoy them on their own, or you can dip the wings in your favorite dip.
The outside of the wings go golden brown and crispy in the air fryer and there is no oil. What more could you ask for! There is also no baking powder in this recipe (which is a common way of getting crispy wings).
What Is Needed For the Breaded Chicken Wings
Besides the chicken wings, you also need ingredients for a wet and a dry mixture.
The wet mixture (slurry) is made up of:
- Greek Yogurt
- Water
- Salt
- Cayenne Pepper
The dry mixture (breading) is made up of:
- All-purpose Flour
- Thyme
- Paprika
- Salt
- Garlic Powder
- Onion Powder
- Black Pepper
As you can see, this recipe is already both egg-free and oil-free. You could also make this recipe gluten-free by swapping out the flour for a gluten-free flour of some sort.
Coating The Chicken Wings In The Breading
To coat the chicken wings in the breading:
- In a large shallow bowl, whisk together all of the ingredients for the dry mixture
- In a separate bowl, mix together all of the wet ingredients.
- Dredge each wing into the wet mixture and then fully coat in the dry mixture
I find it easiest to keep one hand for working with the dry parts of the process and one hand for working with the wet parts of the process. This helps to prevent a batter forming all over your fingers.
How To Cook Breaded Chicken Wings In The Air Fryer
Start by preheating the air fryer to 400°F/200°C. Preheating ensures a constant cooking temperature.
Once preheated, place the chicken wings in a single layer in the air fryer. Do not overcrowd the air fryer or the wings may not get as crispy (or crisp as evenly). Cook the wings in batches if there is not enough room.
Cook the wings in the air fryer for 16-18 minutes, flipping halfway through, or until the wings are crispy, golden brown and cooked through (internal temperature 165°F/74°C).
Serving Suggestions
Chicken wings are normally served as a side dish or a snack. You can eat them as they are or you can dip them in your favorite dipping sauce, such as BBQ, honey mustard (my favorite), or aioli. Another great way to serve the wings is to toss them in a sauce (such as hot sauce).
Chicken wings can even become a main dish if you pair them with some good sides, such as a few salads or some roast vegetables.
Storage Instructions
I recommend eating the wings right away as they tend to go soggy when kept in the fridge. If you do need to store them, then you can keep the cooked chicken wings in the fridge for up to 4 days (if stored properly in an airtight container).
To reheat refrigerated chicken wings, in the air fryer, cook them for 5-7 minutes at 400°F/200°C.
For other great air fryer chicken wing recipes, check out:
Air Fryer Breaded Chicken Wings
Equipment
- Air Fryer (affiliate link)
Ingredients
- 1 lb / 450 g chicken wings about 8 wings (either drums or flats)
Slurry
- 1/3 cup Greek yogurt
- 2 tbsp water
- 1/4 tsp salt
- 1/4 tsp cayenne pepper (optional)
Breading
- 1/2 cup all-purpose flour
- 2 tsp dried thyme
- 1 tsp paprika (smoked or normal)
- 1 tsp salt or to taste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
Instructions
- Preheat the air fryer to 400°F/200°C
- Combine all of the ingredients for the breading (flour, thyme, paprika, salt, garlic powder, onion powder and black pepper) together in a large shallow bowl. Whisk until well combined.
- Mix together the ingredients for the slurry (Greek yogurt, water, salt and cayenne pepper) together in a separate bowl, until the slurry is an even consistency.
- Dip each wing into the slurry and then fully coat in the breading (Note 1). Set aside on a plate until all of the wings have been coated in the breading.
- Place the chicken wings in a single layer in the air fryer. Try not to overcrowd the air fryer and cook in batches if you need to.
- Cook the wings for 16-18 minutes, flipping halfway through, or cook until the wings are crispy, golden brown and cooked through.
- Let wings cool for a few minutes before serving warm, either on their own or with your favorite dipping sauce.
Notes
- I find it easiest to use 1 hand for the slurry and 1 hand for the breading. This prevents a batter forming on your fingers.
Thanks!