Air Fryer Crispy Chicken Wings with 3 Dipping Sauces

How to Make Air Fryer Crispy Chicken Wings with 3 Dipping Sauces

1. 1

   Step 1: Dry, trim and season the wings

   Pat wings very dry with paper towels and trim any excess skin or wing tips if desired. In a large bowl, combine baking powder, kosher salt, and garlic powder; toss wings with the seasoning and the oil until evenly coated. Spread wings in a single layer on a wire rack or tray and refrigerate uncovered for 10–15 minutes if you have time (this helps maximize crisping).

   For this step

   • 2 1/2 lbChicken wings (split into flats and drumettes)
   • 1 1/2 tbspAluminum-free baking powder
   • 1 1/2 tspKosher salt
   • 1 tspGarlic powder
   • 1 tbspNeutral oil (canola, vegetable, or light olive)
   
2. 2

   Step 2: Air fry until golden and crisp

   Preheat the air fryer to 400°F (200°C) for 3–5 minutes. Arrange wings in a single layer in the basket (do not overcrowd; cook in batches if needed) and air fry for 12–14 minutes, flip, then continue 12–14 minutes more until skin is deep golden and an instant-read thermometer reads 165°F (74°C) where the meat is thickest. If you like extra-crisp skin, add 2–3 minutes after flipping and watch closely to avoid burning.
   
3. 3

   Step 3: Make the Buffalo sauce

   While the wings cook, melt 2 tablespoons of the butter in a small saucepan over low heat, then remove from heat and whisk in the hot sauce until smooth. Taste and adjust heat or butter to preference; keep warm. When wings are done, toss half the batch in the Buffalo sauce until evenly coated, or serve the sauce on the side for dipping.

   For this step

   • 1/2 cupHot sauce (for Buffalo sauce)
   
4. 4

   Step 4: Make the Honey‑Mustard dip

   Whisk together the honey and Dijon mustard in a small bowl until smooth; season with a pinch of salt if desired. This simple dip is ready to serve chilled or at room temperature alongside the wings for a sweet contrast to the Buffalo sauce.

   For this step

   • 3 tbspHoney (for honey-mustard dip)
   • 2 tbspDijon mustard (for honey-mustard dip)
   
5. 5

   Step 5: Finish with Parmesan and serve

   Melt the remaining 2 tablespoons of butter and toss the other half of the wings in the melted butter, then sprinkle with the grated Parmesan and toss briefly so cheese melts onto the skin. Let wings rest 2–3 minutes, then arrange on a platter with the three sauces (Buffalo, Honey‑Mustard, and a small bowl of any extra Buffalo sauce) and garnish with chopped parsley or lemon wedges if desired.

   For this step

   • 1/4 cupFinely grated Parmesan
   

1. Pat wings very dry with paper towels and trim any excess skin or wing tips if desired. In a large bowl, combine baking powder, kosher salt, and garlic powder; toss wings with the seasoning and the oil until evenly coated. Spread wings in a single layer on a wire rack or tray and refrigerate uncovered for 10–15 minutes if you have time (this helps maximize crisping).
2. Preheat the air fryer to 400°F (200°C) for 3–5 minutes. Arrange wings in a single layer in the basket (do not overcrowd; cook in batches if needed) and air fry for 12–14 minutes, flip, then continue 12–14 minutes more until skin is deep golden and an instant-read thermometer reads 165°F (74°C) where the meat is thickest. If you like extra-crisp skin, add 2–3 minutes after flipping and watch closely to avoid burning.
3. While the wings cook, melt 2 tablespoons of the butter in a small saucepan over low heat, then remove from heat and whisk in the hot sauce until smooth. Taste and adjust heat or butter to preference; keep warm. When wings are done, toss half the batch in the Buffalo sauce until evenly coated, or serve the sauce on the side for dipping.
4. Whisk together the honey and Dijon mustard in a small bowl until smooth; season with a pinch of salt if desired. This simple dip is ready to serve chilled or at room temperature alongside the wings for a sweet contrast to the Buffalo sauce.
5. Melt the remaining 2 tablespoons of butter and toss the other half of the wings in the melted butter, then sprinkle with the grated Parmesan and toss briefly so cheese melts onto the skin. Let wings rest 2–3 minutes, then arrange on a platter with the three sauces (Buffalo, Honey‑Mustard, and a small bowl of any extra Buffalo sauce) and garnish with chopped parsley or lemon wedges if desired.