• 1kg chicken wings
  • 1 tbsp sunflower or olive oil
  • seasoning of your choice (use salt and pepper, or ½-1 tsp of either smoky BBQ, ras-el-hanout, garlic granules, celery salt or garam masala)
  • dipping sauce, to serve (optional)


  • STEP 1

    Separate each chicken wing in two at the joint, removing the wing tips if you like using sharp kitchen scissors. Toss the chicken wings in the oil and seasoning, then tip into an air fryer (you can either use one with a paddle, or arrange them on the tray of your air fryer if it doesn’t have a paddle).

  • STEP 2

    Program the air fryer to cook for 35 mins. Check the wings are tender and cooked through – they should be almost falling off the bone – and cook for a further 5 mins if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped off into base of the fryer (discard this). Don’t leave the chicken in the fryer, or the steam will make the skin soft again. Immediately tip into a bowl and serve with sauce for dipping.

Recipe tips

This recipe was tested in a Tefal ActiFry Genius XL 2-in-1 air fryer which has 2 sections, a bowl with a paddle and a tray that can be added at the top. Timings may vary for other brands. Find the right air fryer for you with the help of our comprehensive buyer's guide. Read more about air frying here.

You can add a sauce to wings as they cook such as the one in this recipe, add it 5-10 mins before the end rather than at the start so it doesn’t burn.


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