Instant Pot Air Fryer Chicken Wings
Servings: 4 servings
Calories: 432 kcal
Instant Pot Air Fryer chicken wings are so easy to make! And they're crisp and delicious. This recipe works for an Instant Pot air fryer lid or Duo Crisp and it also works for traditional air fryers.
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Ingredients
Chicken Wings Ingredients
- 1½ lbs chicken wings (⅔ kg) thawed and separated into wingettes and drumettes
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper powder
- ½ teaspoon paprika
- 1 tablespoon olive oil or vegetable oil
Buffalo Sauce Ingredients
- 2 tablespoon butter melted
- ¼ cup Franks hot sauce or your choice of hot sauce
- 1 teaspoon worcestershire sauce
To Serve
- celery cut into sticks
- carrots cut into sticks
- blue cheese dressing or ranch dressing
Instructions
Air Fryer Instructions
- Pat the chicken wings dry with a paper towel. This is an important step especially if the wings were frozen.
- In a medium bowl, stir together salt, pepper, paprika and oil.
- Add the chicken wings to the bowl and thoroughly coat with the spice mixture. (If you have the time, let the wings sit in the refrigerator for an hour or more.)
- Liberally spray the air fryer rack or basket with cooking oil or rub the rack with an oil-soaked paper towel.
- Place the chicken wings on the rack without crowding them. The remaining chicken wings will be air fried in a second batch.
- Close the lid and air fry for 20 minutes at 400 degrees Fahrenheit.
- If you are using an Instant Pot air fryer, partway through cooking the display says turn Food. If you are using an air fryer without this feature, set a timer to turn the chicken wings 12 minutes into the cooking process.
- Spray the wings with oil before turning them over. Using a pair of tongs, turn the chicken wings over. Close the lid and continue cooking.
- When the cooking time is up, open the lid and check to make sure the wings are cooked to your liking. Air fry for another 2 minutes, if desired.
- Transfer the wings to a medium bowl and air fry the next batch of chicken wings.
- Whisk together melted butter, hot sauce and worcestershire sauce.
- Coat the chicken wings thoroughly with the sauce.
- Serve with celery and carrot sticks and blue cheese or ranch dressing for dipping.
Oven Instructions
- Place an aluminum foil-lined rimmed baking sheet on the middle rack of the oven.
- Preheat the oven to 400 degrees Fahrenheit.
- Pat the chicken wings dry with a paper towel. This is an important step especially if the wings were frozen.
- In a medium bowl, stir together salt, pepper, paprika and oil.
- Add the chicken wings to the bowl and thoroughly coat with the spice mixture. (If you have the time, let the wings sit in the refrigerator for an hour or more.)
- Coat the baking sheet with oil, spread the wings on the baking sheet and bake for 30 minutes. Don't overcrowd the baking sheet.
- Using tongs, turn the chicken wings over and bake for another 20 to 30 minutes or until done.
- Whisk together melted butter, hot sauce and worcestershire sauce in a medium bowl.
- Add the chicken wings to the sauce and stir to coat thoroughly.
- Serve with celery and carrot sticks and blue cheese or ranch dressing for dipping.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. chicken wings separated into wingettes and drumettes.
- Feel free to use any sauce of your choice including barbecue, teriyaki, or honey garlic sauce.
Nutrition
Serving: 4 pieces | Calories: 432 kcal | Protein: 32 g | Fat: 33 g | Saturated Fat: 10 g | Monounsaturated Fat: 3 g | Cholesterol: 135 mg | Sodium: 995 mg
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