Air Fryer Chicken Wings

Ingredients

• Not specifiedChicken wings
• 15 ml (1 tbsp)Cooking oil
• 15 ml (1 tbsp)Kinder's Blackened Cali Rub (or a substitute)
• 15 ml (1 tbsp)Kinder's Wood Fired Garlic Rub (or a substitute)
• 5 ml (1 tsp)Brown sugar

Instructions

1. 1

   Note the rubs

   The method begins with the note “Kinder's Rubs”; the two rubs named in the ingredients are used in the next step.

2. 2

   Mix the seasoning

   Stir the Blackened Cali Rub, Wood Fired Garlic Rub and brown sugar together in a small bowl.

3. 3

   Season the wings

   Put the wings in a mixing bowl, drizzle over the oil and add the spice mixture. Toss until the wings are well coated.

4. 4

   Arrange in basket

   Lay the wings in the air fryer basket in a single layer, without overlapping.

5. 5

   Cook first side

   Set the air fryer to 200°C (400°F) and cook for 15 minutes without opening or shaking the basket.

6. 6

   Flip the wings

   After 15 minutes, open the air fryer and turn the wings over.

7. 7

   Cook second side

   Set the air fryer to 200°C (400°F) and cook for another 15 minutes without opening or shaking the basket.

8. 8

   Serve the wings

   Serve the wings once they are cooked.

What are air fryer chicken wings?

Chicken wings are a popular American appetiser, often seasoned and cooked until the skin is browned. This version uses an air fryer and a pair of prepared seasoning rubs rather than a separate sauce.

Blackened-style seasoning brings a bold, savoury flavour, while garlic rub and a little brown sugar round it out. Cooking the wings in a single layer helps expose their surfaces to the circulating hot air.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 35g protein, 4g carbs, 38g fat.

The wings provide most of the protein and fat, while the oil adds further fat and the brown sugar contributes a small amount of carbohydrate. The amount of wings is not specified, so the nutrition estimate is approximate; serve with vegetables or salad to round out the plate.

The seasoning blend

Two rubs: the recipe combines Kinder's Blackened Cali Rub with Kinder's Wood Fired Garlic Rub. If substituting, choose savoury blends you enjoy; their salt and heat levels can differ.

Brown sugar: a small amount adds sweetness to the seasoning. Mix it thoroughly with the rubs so it is distributed over the wings.

Coating the wings

Oil first: drizzle the cooking oil over the wings before adding the seasoning. Toss well so the rub clings across the surface rather than gathering in patches.

Single layer: arrange the wings without overlap. If they do not fit comfortably, cook them in batches rather than crowding the basket.

Timing and doneness

First cook: the method calls for 15 minutes at 200°C (400°F), with the basket left closed. Air fryers vary, so use the time as a guide rather than relying on browning alone.

After flipping: cook for another 15 minutes at the same setting. Check that the thickest part of each wing is thoroughly cooked before serving; a food thermometer can confirm this.

Keeping the skin crisp

Avoid opening the air fryer during each cooking period, as the original method specifies. Turning the wings between the two periods gives both sides exposure to the hot air.

Serve soon after cooking for the crispest texture. Piling hot wings together can trap steam and soften the skin.

What to serve alongside

Fresh vegetables: celery, carrot sticks or a simple green salad add crunch alongside the savoury wings. A cooling dip can be served separately if you like.

More substantial sides: serve with baked potatoes, corn or a simple slaw for a fuller meal. The recipe does not specify a side, so choose one that suits the occasion.

Recipe notes & tips

• Pat the wings dry before seasoning if they are wet, so the oil and rub coat them more evenly.
• Check your air fryer’s temperature units before setting it to 200°C (400°F).
• Leave space around each wing so hot air can circulate.
• Use a suitable substitute rub if either Kinder's blend is unavailable, and taste for saltiness before adding any extra.
• Check the thickest wings for doneness before serving, as sizes and air fryers vary.

Variations

• Add heat: mix a little chilli powder into the rubs before coating the wings.
• Use a different rub: swap in another savoury seasoning blend to change the flavour.
• Make it sweeter: add a little more brown sugar to the seasoning mixture.
• Serve with a dip: offer a cooling dip on the side rather than coating the cooked wings.
• Add a fresh finish: serve with lemon wedges for a bright contrast.

Common mistakes to avoid

• Crowding the basket: overlapping wings cook less evenly; arrange them in a single layer or cook in batches.
• Uneven seasoning: add the rub mixture after drizzling on the oil, then toss the wings thoroughly.
• Skipping the flip: turn the wings after the first 15 minutes so the second side cooks too.
• Opening the basket too early: follow the method's instruction to leave it closed during each 15-minute cook.
• Relying only on colour: check that the thickest wings are cooked through before serving.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat in an air fryer until hot throughout; the skin may crisp up better than it would in a microwave.

Frequently asked questions