Ingredients:

  • 1 kilogram (2.2 lbs) Frozen Chicken Wings
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper, freshly ground
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Smoked Paprika
  • 4 tablespoons Unsalted Butter, melted (Optional for Buffalo Toss)
  • 1/2 cup Frank's RedHot Sauce (Optional for Buffalo Toss)
  • 1 teaspoon White Vinegar (Optional for Buffalo Toss)

Instructions:

  1. Preheat the air fryer to 180°C (360°F).
  2. Place the frozen chicken wings directly into the air fryer basket in a single, even layer. Do not stack or crowd the basket. Cook the wings for 18 minutes at 180°C (360°F), shaking the basket after 9 minutes.
  3. Carefully remove the basket and drain off any rendered fat and liquid accumulation. Pat the wings lightly with a paper towel if excessive moisture remains (this is key to crispiness).
  4. Place the partially cooked wings into a mixing bowl. Sprinkle the combined dry seasoning (salt, pepper, garlic powder, onion powder, paprika) over the wings and toss thoroughly until every piece is evenly coated.
  5. Increase the air fryer temperature to 205°C (400°F). Return the seasoned wings to the air fryer. Cook for an additional 12–15 minutes.
  6. Shake the basket every 5 minutes during this final stage to ensure even browning and crisping. Check the internal temperature; aim for 80°C to 85°C (175°F to 185°F) for the most tender texture.
  7. Serve plain immediately, or if saucing, whisk together the melted butter, hot sauce, and vinegar. Add the piping hot, crispy wings and toss until just coated.