Air fryer chicken wings recipe – Indulge in these delicious crispy chicken wings glazed with a sweet and spicy pineapple glaze.
Are you a huge fan of succulent air fryer chicken wings? Well you won’t be able to resist this appetiser. I’m talking about chicken that is crispy to the bone, uber tasty and incredibly more-ish. You can get this paleo friendly and low carb treat and more within 30 minutes, made in my air fryer.
I have to admit that I’m falling in love more and more each day with my air fryer. It’s the best gift that a foodie like me could get, well not best not close enough. I have only recently hopped on the all-things-air-fryer band wagon and I’m not turning back. My Jamaican fried chicken was a hit so I had to follow with this air fryer shrimp.
What I love about the air fryer is it’s ability to replicate deep fat fried food using little or no oil. I’m partial to deep fat fried food but I don’t care for the health risks. I feel like the air fryer gives you a happy medium – a small amount of oil for deep fat fried results (depending on what you’re cooking).
There are so many things that you can cook in an air fryer – steak, sprouts, fish, burgers, fries and of course chicken. The list is endless but today I’m going to show you how to prepare some air fried chicken wings with a sweet pineapple glaze.
How to air fry chicken wings
The coating – First of all I would recommend preparing the coating. The coating will yield an extra crispy exterior which is why I like to follow this step. Some people choose not to apply any form of coating but in my experience the coating is should be added for best results.
I used tapioca starch combined with some seasoning – black pepper, onion powder, garlic granules, paprika and pink salt. The seasons helps to give the chicken some flavour which compliments the glaze.
The chicken – I cut the chicken so only the wingettes (flat part) would be left and ready to be used. However depending on whether you purchase the whole wing or not, it’s up to you which part of the wing you would like to cook. You will need about 2lb of chicken for this recipe.
Coating the chicken – Combine the wingettes with ingredients to make the coating. You will need to place both in a ziplock bag or a bag that can be closed tightly and give it a good shake so the wingettes are all evenly coated.
How long to air fry chicken wings
The chicken wings need to be cook in two intervals – without the glaze and then with some of the glaze toss/brushed onto the chicken. The first stage is getting the wings in the air fryer basket (sprayed of course) and then cook the chicken. Using temperature 190c (392F) for 20 minutes, turning half way through
Second stage is to toss the chicken in the glaze then placing them back in the fryer for 3 minutes so the glaze adheres to the chicken. You won’t need to use all of the glaze for this step, the remaining glaze can be applied again or used to simply dip the wings in.
The glaze – The best time to prepare the glaze is when the wings are being air fried. It’s simply a concoction of pineapple juice, coconut sugar, thyme, ginger, lime and chilli. The aforementioned need to be simmered in a saucepan for 10 minutes and thickened with a small amount of tapioca starch.
How to cook frozen chicken wings in the air fryer
You can use frozen chicken wings to make this recipe, however, do make sure to completely thaw out the wings first and foremost. The wings need to be dry before following the coating step, so use some kitchen towel to blot off the excess water.
From there you can follow the rest of the recipe steps.
How to cut chicken wings
Place the whole wing (skin side up) on a clean chopping board.
Use a knife (I used my cleaver) or strong sturdy kitchen scissors to chop/cut the tip off then.
Cut off the other end of the chicken (the drumette) so you are left with a flat piece (this is the wingette and want you need to use for the recipe).
Either discard the other parts of the chicken or use it to make chicken stock
Air fryer chicken wings (step by step with pictures)
Use a cleaver to chop off the tail and drumette – discard the excess or use for stock.
Place the washed/dried chicken in a bowl and add all of the ingredients in a ziplock or tightly concealed bag. Add the chicken to the bag and shake so it’s evenly coated.
Remove the chicken from the bag, shake off any excess flour and place each wingette on the sprayed air fryer basket. Spray the tops of the chicken, switch on the fryer and set the temperature to 190c (374F) for 20 minutes.
Meanwhile prepare the glaze by simmering the pineapple juice, lime juice, coconut sugar, tapioca starch, chilli, ginger and thyme for 5 minutes until slightly thickened (like a thin syrup).
Remove the wings from the fryer and pour half or use a brush to glaze the chicken before returning it to the fryer and increase the temperature to 200c (392F) for 3 minutes
More appetisers you may like
Roasted cho cho (Chayote/Christophene)
Arroz con coco (colombian coconut rice)Print
Air fryer chicken wings
Delicious crispy air fryer chicken wings – gluten free, low carb and paleo
2lb of chicken wings, washed and dried
For the coating
1/3 cup of tapioca starch
2 tsp of black pepper
2 tsp of garlic granules
1 tsp paprika
1/2 tsp of himalayan pink salt
For the pineapple glaze
1 cup of pineapple
1/3 cup of coconut sugar
1 tsp of thyme
1/2 tsp ginger
1/2 tsp of chilli
Juice of a lime
Grab a zip lock bag and place all of the ingredients for the coating into the bag along with the wings.
Seal and give the bag a good shake so the wings are evenly coated.
Remove the wings individually from the bag and shake off my excess starch.
Meanwhile, prepare the air fryer basket by applying some cooking spray.
Place the wings in the basket, space them out so they don’t stick together or over crowd (you might need to do this in batches).
Spray some more oil on the top of the wings too.
Push the basket into the fryer, using the manual setting, set the temperature to 190c for 20 minutes.
Turn the wings over half way through
While the chicken is cooking prepare your glaze by adding all of the ingredients to a saucepan and stir on medium heat for 10 minutes until slightly thickened and set aside.
Pour half of the glaze into a bowl and keep the rest for serving.
Once the chicken has cooked remove, toss and combine in the bowl with half of the glaze .
Place the chicken back into the fryer and increase the heat to 200c (392F)for 3 minutes and cook so the skin is even more crispy with the glaze.
Remove the chicken and glaze or serve the remaining glaze as a dipping sauce.