THE BEST Air Fryer Chicken Wing (Ranking 6 Methods)

I cooked with your highest score wings, that’s the best wings I had for a long time

FOR THOSE OF YOU WHO ARE IN A RUSH WHILE WATCHING THIS LIKE I WAS: 16:47 great classic wing (twice fried method) 9:38 crispier heavier wing (3 part breading method) He said these 2 methods are tied. Twice fried is classic taste, and 3 part breading is a heavier crispier wing that holds sauce better

Wing spice for 1kg (2lbs wings) halved from the video 1/2 Tsp Garlic powder (optional) 1/2 Tsp Ginger (optional) 1/2 Tsp Onion powder (optional) 1/2 Tsp Cumin (optional) 1/2 Tsp Paprika (optional) 1/2 Tsp Chili powder (optional) 1/2 Tsp Black pepper 1 teaspoon Salt add 2 tsp of spice mix to 1 lb of wings and shake add 1 tbsp flour and shake make 1 lb of wings at a time in the air fryer with all the optional ingredients it makes a delicious dry rub, but it's a bit of a waste since it just gets covered by the sauce 250F for 20min Fridge for 30min 400F for 8 min or just 400F for 25minutes if you don't want to mess around Wing sauce: 1/2 stick of butter 3 tbsp sricha 3 tbsp honey 1/4 cup each: soy, mirin, rice vinegar (I added cornstarch in cold water and 2 cloves crushed garlic) Simmer for 5 minutes or a Simple Honey garlic I found: ½ Cup Honey ¼ Cup Low Sodium Soy Sauce 1 teaspoon Sesame Oil (optional) 1 Tablespoon Grated Ginger (optional) 4 cloves garlic large, crushed

As an experiment I did the twice fried method (awesome), then I did the twice fried without taking them out to rest in the fridge, so 20 minutes at 250 then bumped up the temp to 400 for 10-12 minutes, and it was indistinguishable to me. Same result, much easier, less time. It'll be my go to method going forward.

Hey Mike, my 10 year old watches your channel and is a super fan. He has been wanting to make your wings for ages but he had quite a few allergies (corn & gluten) so we brainstormed and landed on an amazing crispy chicken. Tapioca starch to dredge, egg, and crushed up kettle cooked chips for breadcrumbs (we used a coffee grinder for fine and rolling pin for medium fine). Followed your suggestions and they turned out AMAZING! His heart was happy and belly was full! He wanted to make sure I shared with you ;) thank you for the channel and info he is a big fan!!

I have had really good success brining my wings. They come out so juicy and crispy without needing any breading. Soak wings in salty water in fridge for at least an hour, pat dry, rub with seasoning and a tiny bit of olive oil so they don't stick, air fry for 15 minutes flipping at least once during cooking :)

The fact that I'm sitting here drinking a beer while my air fryer is currently working on the baking powder method and digging this video says a lot. This is an amazing review. Thanks a million from Chicago!

My wife and I are brand new with using an air fryer, literally! We just happened to buy this exact air fryer for Christmas. We haven’t used it yet, but our first try will be chicken wings. So I opened up YouTube and this video was the very first one to pop up. Great video on the topic and it was even a bonus that you used the same air fryer we had just bought. 👍👍

I cooked the breadcrumb ones and then dipped them in the sauce following your recipe.. they were the best chicken wings I ever had! I was starving so I had 20 of them 😬

Him : basic pantry items Me : sounds good Him : gochujang! Me : ಠ_ಠ

I’ve been looking for several cooking accounts, and I think your recipes are at the exact point where you speak to my current cooking abilities AND challenge me to try new things.

FANTASTIC!!!! I did 1-3 baking soda 1 and flour 3…. And tgey turned out AMAZING!!!!!!!!!!! The only thing I did different was I had some whole milk that needed to be used up… so I squeezed 1/2 a lemon into the milk… this is a natural way of making buttermilk… soaked an hour… and YES!!! Win!!! HUBBY loved them! I have the Breville toaster oven, air fryer combo and did them exactly the same… the sauce is unbelievable!! Thank you!!

I tried this recipe today and it was the best wings ever. I didn’t have some ingredients but used a little Louisiana hot sauce and clinched garlic. It was so good I wanted to drink the remainder. I can’t wait to eat this again.

I tried the "double fry" method and was very impressed. I felt pretty lazy by the end and just used Sweet Baby Rays Hickory Brown Sugar BBQ and it was very good... the plain was great as well!

I feel like we have a different understanding of basic pantry items. LOL

Thanx for doing the work. I tried the 2x method...liked it a lot. Also, air fryers are PERFECT for day old, store bought chicken from the grocery. The air fryer crisps them up...and even works beautifully on the rotisserie chicken the next day. Just 5 minutes or less at a 370 or so setting.

What a great idea! Thank you so much for all your hard work and eating. That was a lot of fun!

I've tried all of these in grilling and smoking, and one thing you might want to know about the baking POWDER technique is that you missed three key things. This is what you have to do in order to get non-chemical tasting and crispy wings - though they still may not be anywhere close to a 10, because Reasons: 1) In order to have a crispy skin, you have to coat them in the baking powder and let them rest at least 20 minutes and up to two hours before cooking them. This allows the baking powder to do the stuff it does in order to make the skin crispy. Skip this step, and you just wasted your time and baking powder; 2) You have to use a LOT of baking powder - like a 2-1 ratio of BP to rub mix (which frankly, is the biggest turn off for me). I like dry smoked wings with maybe a little sauce on the side, so I rely on the rub for the flavor. That much baking power really limits how much rub you can get on the wings.; 3) There are two kinds of baking powder - one has sodium aluminum phosphate, and the other doesn't. I would bet an entire dollar that the one you used had SAP. And while there is nothing inherently wrong with SAP for its intended use, when it is as much of a prevalent ingredient as it is in something like this, it can bring a distinct metallic or chemical flavor with it. When I experimented with baking powder wings, I made sure to get BP without SAP. I think I used Clabber Girl brand. Just look on the ingredient list, if it's there, that stuff is great for actually baking, but not so much for making chicken skin crispy. If it's not, you'll be good to go for crispy wings, though any seasonings will be "blanded out" a good bit. That said, if you like to rely on sauce for the primary flavoring of your crispy skinned wings, a properly done wing with (the right kind of) baking powder is not that hard, and practically fail-proof.

Hey there, I tried your second method with flour and let me tell you it was PERFECT. The seasoning/spices you suggested in the beginning were also top notch. All in all very good video. I look forward to more content like this in the near future.

Just made these! Are used to do the baking powder thing all the time. But I tried the flower, baked at 2:50 for 10 minutes, let sit for 10 minutes and then cooked at 400 for 10 minutes. Soooooo good 👍