It’s wing time! Whip up a batch of sizzling, golden-brown Crispy Air Fryer Chicken Wings with Sriracha Dipping Sauce, and savor the tender, juicy perfection!
Regardless of whether I’m making a feast out of them, or simply serving a couple as an enticing hors d’oeuvre, wings fulfill me! I love the fresh crunch and succulent inside of totally singed chicken wings, and the sauces! Goodness my! From farm to bison to this great sriracha alternative, there are so numerous divine choices!And, this simple air fryer rendition simplifies it than any time in recent memory to make valid “seared” wings. You just need cooking shower, flavors, and there’s not really any cleanup. Amazing, isn’t that so?
These hunger for commendable chicken wings are totally tasty all alone, or with the hot and fiery Sriracha plunging sauce! They’re certain to be a top choice!Crispy, golden-brown chicken wings are cooked to perfection in the air-fryer and served with a homemade sriracha butter sauce.
Course: Appetizer
Cuisine: American
Servings: 6
Calories: 236
Ingredients
For the Wings:
- 2 pounds skin-on and bone-in chicken wings, separated at the joints, wing tips discarded (see notes if counting WW Points)
- Zest of 1 lemon, (lime works great, too!)
- 1 teaspoon salt, or to taste
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne, optional
- Freshly ground black pepper, to taste
For the Sauce:
- ¼ cup sriracha sauce, OR use Frank’s Hot Sauce for less heat
- 3 tablespoons butter, unsalted
- ¼ teaspoon garlic salt, or to taste
- chopped fresh parsley, for garnish
- lemon wedges, for serving
Instructions
- Using paper towels, thoroughly pat dry the chicken wings.
- Place chicken wings in a bowl and add lemon zest, salt, paprika, garlic powder, baking powder, thyme, cayenne, and black pepper; toss to coat evenly.
- Coat the inside of the air fryer with cooking spray.
- Set Air Fryer to 400˚F.
- Arrange chicken wings in the Air Fryer basket in one single layer with spaces in between. Don’t try to fit all the chicken wings at once; you have to cook them in batches.
- Spray wings with cooking oil and cook for 8 minutes.
- Flip over the chicken wings; spray with cooking oil and continue to cook for 8 more minutes, or until chicken wings are golden brown and cooked through.Larger chicken wings will need more time to cook through. Use an instant read thermometer for accuracy; chicken wings are done when internal temperature registers at 165˚F. DO NOT measure the temperature near a bone.
In the meantime, prepare the Sauce:
- Place sriracha sauce, butter, and garlic salt in a small saucepan; set the saucepan over medium-low heat and bring to a simmer, whisking continuously until the butter melts.
- Remove from heat; taste for salt and adjust accordingly.
- Garnish chicken wings with parsley and serve with lemon wedges and prepared Hot Sauce.
