Barbecue Wings – Air Fryer Method
These barbecue wings are a simple and flavorful two-stage recipe that turns ordinary chicken wings into a sticky, lightly caramelized, and wonderfully crispy snack. The wings are cut into smaller sections, lightly seasoned, and first baked to render some of the fat and firm up the skin. They are then glazed with a rich barbecue sauce mixed with spices and finished at a higher temperature to achieve a shiny, slightly charred coating. This method keeps the meat juicy inside while giving the outside that classic barbecue finish.
Ingredients
- chicken wings
- oil for greasing
- salt and black pepper
- barbecue sauce
- additional spices: chili pepper, black pepper, dried garlic
Instructions
- Cut the wings into smaller pieces — typically separating them into the drumette and flat, plus removing the wing tip if attached. This ensures that each piece cooks evenly and crisps uniformly. Trim any loose skin or excess fat if needed. Pat the pieces dry with a paper towel to help the skin crisp faster during the first bake.
- Lightly grease the wings with a thin coating of oil. You only need enough to help the seasoning adhere and to encourage the skin to start browning. Season with salt and black pepper, ensuring the spices cover all sides of each piece. Spread the wings in a single layer in the air fryer basket so that the hot air can circulate thoroughly around them.
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