A recipe for crispy air-fried chicken wings with a choice of classic panko or keto-friendly almond flour coating, featuring a dry rub seasoning and an optional buffalo-style sauce.
Ingredients
- 2 lbs (approx. 900g) Chicken Wings, separated into drumettes and flats (tips removed or saved for stock)
- 1 large Egg
- 2 tbsp Buttermilk (or regular milk)
- 1 tbsp Hot Sauce (optional, for a subtle kick)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- ½ tsp Cayenne Pepper (adjust to taste)
- 1 tsp Salt
- ½ tsp Black Pepper
- 1 ½ cups Panko Breadcrumbs (Classic Version) OR 1 cup Super-Fine Almond Flour + ½ cup Grated Parmesan Cheese (Keto/Low-Carb Version)
- ½ cup Frank’s RedHot Sauce (For the Sauce, Optional)
- ¼ cup Unsalted Butter, melted (For the Sauce, Optional)
- 1 tbsp Honey (optional, for a sweet heat) (For the Sauce, Optional)
Instructions
- Begin by patting the separated chicken wings absolutely dry using paper towels. Remove as much moisture as possible from the surface. Place them in a large bowl.
- In a separate small bowl, whisk together the egg, buttermilk, and hot sauce (if using). This wet mixture acts as the adhesive for your breading.
- Sprinkle half of the dry rub (garlic powder, onion powder, paprika, cayenne, salt, and pepper) directly over the dried wings. Toss to coat evenly. Add the egg mixture to the bowl and toss well until every wing is thoroughly coated in the slurry.
- In a shallow dish or a zip-top bag, combine your chosen coating (Panko or Almond Flour/Parmesan mix) with the remaining half of the dry rub. Mix well.
- Working with one wing at a time, allow the excess wet batter to drip off, then dredge the wing in the breadcrumb mixture. Press the coating firmly into the chicken to ensure it adheres. Place the breaded wing on a wire rack or a clean plate. Let the coated wings rest for 10 minutes.
- Preheat your air fryer to 400°F (200°C). While it preheats, lightly spray the basket with cooking spray (like avocado or olive oil). Don’t use aerosol cans with propellants that can damage the non-stick coating; use a pump-style sprayer.
- Place the wings in the air fryer basket in a single layer. They must not touch. Depending on the size of your air fryer, you will likely need to cook in 2-3 batches. Cook for 20-25 minutes total. At the 10-minute mark, flip the wings over using tongs and spray the top side lightly with oil. Cook until the internal temperature reaches 185°F (85°C) and the crust is a deep golden brown.
- While the last batch cooks, whisk together the Frank’s RedHot, melted butter, and honey in a large bowl.
- Once the wings are perfectly crispy, immediately transfer them to the sauce bowl (if sauced) and toss to coat. Serve immediately with blue cheese or ranch dressing and celery sticks.
Notes
No Buttermilk? Use 2 tbsp of plain yogurt or regular milk with a squeeze of lemon juice. Spice it Up: Add 1 tsp of chili powder or chipotle powder to the dry rub for a smokier heat. Dipping Sauces: Try them with a Garlic Aioli or a Honey Mustard dipping sauce. Vegetarian Option: This breading technique works beautifully with cauliflower wings. Reduce cooking time to 12-15 minutes. Nutrition Facts (Per Serving, Classic Panko version): 485 kcal, 32g Total Fat, 10g Saturated Fat, 145mg Cholesterol, 890mg Sodium, 18g Total Carbohydrates, 1g Dietary Fiber, 2g Total Sugars, 30g Protein.
