This is the best way to cook perfectly crispy chicken wings! The same seasoning and prep for the wings will work for all three methods: Air Fired, Baked, or Deep Fried. So, no matter what is your preferred cooking method, you will get an amazing result either way with this foolproof recipe. The secret? Baking Powder! (make sure you don't skip that ingredient) it gives you that bubbly crispy skin without the hassle. And, if you are like me, and can never decide between buffalo and garlic parmesan, why not make both sauces!
Prep time: 10min - Cook time: 30-40min - Total time: 50min
Serves: 4-6ppl
Ingredients:
4 pounds chicken wings, halved at joints, wingtips discarded
3 tablespoons all-purpose flour
2 tablespoons baking powder
¾ teaspoon salt
¼ teaspoon black pepper
½ teaspoon paprika
1 teaspoon garlic powder
Buffalo sauce:
1/3 cup Frank's Hot Sauce
1 1/2 cups brown sugar
6 tablespoons unsalted butter
Garlic Parmesan sauce:
4 garlic cloves, grated
6 tablespoons unsalted butter
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
1 tablespoons parsley, chopped
Directions:
Use paper towels to pat the wings dry and place them in a large bowl. It's important to dry them really well.
Combine the salt, pepper, garlic powder, paprika, flour, and baking powder in a small bowl. Then sprinkle the seasoning over the wings, tossing to evenly coat.
Use this same seasoning and prepping for the wings for all 3 cooking methods.
For Baked Wings:
Preheat oven to 425 degrees F.
Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with non-stick spray.
Arrange wings, skin side up, in a single layer on the wire rack.
Bake, turning every 20 minutes until wings are crispy and browned. The total cook time will depend on the size of the wings but may take up to 1 hour.
Toss with sauce. Serve immediately.
For Deep-Fried Wings:
in a large pot, pour in 1 and 1/2 inches of vegetable or canola oil. Heat on medium to 350°F.
Use tongs to carefully place wings into the oil, as many as you can fit, but don’t overcrowd the pot. The oil temperature may drop when the wings are added, if it drops too low, increases heat. If the temperature rises, reduce heat.
Flip wings occasionally until well browned and the chicken’s internal temperature reaches 165° F, 8-10 minutes. Place on a plate with a paper towel to remove excess oil.
Toss with sauce. Serve immediately.
For Air Fried Wings:
Place wings on air frying basket, spacing evenly and air fry at 400˚F for 8 minutes per side, or a total of 16 minutes, or until chicken wings are crisp and golden brown on the outside.
Toss with sauce. Serve immediately.
For Buffalo sauce:
In a medium saucepan over medium heat stir together all sauce ingredients. Mix well until sugar has dissolved.
Remove from heat and allow to cool to room temperature before adding to wings (or prepare the sauce ahead of time and refrigerate).
For Garlic Parmesan sauce:
In a medium saucepan over medium heat stir together garlic, butter, and oil. Mix well until butter is melted, 3-4 minutes.
Remove from heat and allow to cool, add parmesan and parsley, mix well.
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