What started out as an experiment turned out to be some of the best wings I’ve ever made. These twice-fried air fryer wings have tremendous flavor. More than just if I’d just seasoned some wings and tossed them into the fryer, which is my old go-to way. No sauce is used after the first cook. An initial cool-down and an overnight stay in the fridge is almost like dry-brining the wings. Then it’s back into the air fryer. The meat has much more flavor. The texture is still great. The skin is still crunchy. Saucing them after the second fry is optional in my opinion. They’re great without a sauce.
More Flavor. More Better.
I recommend that you go heavy with the seasoning for the first fry of these twice-fried air fryer wings. That flavor will ‘soak’ in overnight in the fridge. That’s the ‘dry brining’ part of this approach. You don’t need to season them again after that. You can add some after the last fry if you want. And you can add sauce at that time too, if you wish.
One Cool Wing
After the first stint in the air fryer, make sure you let the wings cool completely before putting them into a container (or baggie) and placing them in the fridge. Completely. Not warm. Room temperature. The last thing you want is for the wings to still be hot when they go into the fridge. They’ll end up steaming in their little sauna as they cool. That moisture will make for some wing skin sadness later. Soggy. Wimpy. And without that clean bite-through that you want. So let them cool a bit. They are hurting anything. Just let them sit there. You’ll be rewarded for your patience the next day.
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Also try my ‘normal’ air fryer wings.
Twice-Fried Air Fryer Wings
Equipment
Ingredients
- 6 chicken wings flats and drumettes separated, tips saved to make stock
- Your favorite wing seasoning avoid seasonings containing sugar
- Your favorite wing sauce warmed, if refrigerated
Instructions
- Lightly spray the basket of your air fryer with non-stick spray. Preheat per manufacturer's recommendation.
- Toss the wing flats and drumettes with the seasoning.
- Add the wings to the basket (be careful it’s hot!). If you have trouble fitting them without overlapping, stand the drumettes along the sides of the basket.
- Cook at 360 F for 12 minutes.
- Carefully flip the wings (rotate the drumettes if they are standing) and cook another 12 minutes again at 360 F.
- Flip the wings one last time. Cook another 6 minutes at 400 F.
- Remove wings and let them cool completely. Place into a resealable container and place into the refrigerator overnight.
- Preheat your air fryer per manufacturer's recommendation to 400 F. While the air fryer is heating remove the wings from the fridge.
- Add wings to air fryer basket and cook 10-15 minutes or until hot.
- Remove and toss with your favorite wing sauce. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
- MIld Sauces
- Made for wings and more