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Crispy Air Fryer Kosher Chicken Wings with Perfect Golden Skin

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✓ Pesach-friendly. Look for a Pesach hechsher on: garlic powder, onion powder, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Air fryer chicken wings come out crisp and golden with very little oil, seasoned with salt, garlic powder, onion powder, sweet paprika and an optional pinch of cayenne.

Preparation and Temperature

Pat the wings completely dry and let them rest uncovered in the fridge for 30 minutes to 2 hours. Toss with oil and seasoning and air-fry in a single layer, without crowding the basket, shaking halfway through.

Kosher Notes

This is a meat (fleishig) recipe. Kosher chicken is salted during koshering, so you may want to reduce the salt in the seasoning.

Leftovers

Season up to 4 hours ahead. Leftovers reheat in the air fryer at 350°F in 3 to 4 minutes.

Sauces and Serving

Toss the hot wings in buffalo sauce made with pareve margarine, a honey garlic glaze, barbecue sauce or a mix of silan and sriracha. Many store-bought buffalo sauces contain butter, so check that any sauce you use is pareve. Serve with celery and carrot sticks and a pareve ranch or tahini dip.

Crispy Air Fryer Kosher Chicken Wings with Perfect Golden Skin
Get restaurant-quality crispy chicken wings at home using your air fryer. No oil needed for perfectly golden, juicy kosher wings every time.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 lbs kosher chicken wings split into flats and drumettes
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 1 tablespoon vegetable oil or avocado oil

What I use for this recipe

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Method
 

  1. Pat chicken wings completely dry with paper towels. Place on a large plate and refrigerate uncovered for 30 minutes to remove excess moisture.
  2. In a small bowl, combine kosher salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper if using.
  3. Remove wings from refrigerator and drizzle with vegetable oil. Toss to coat evenly, then sprinkle seasoning mixture over wings and rub to distribute evenly on all surfaces.
  4. Preheat air fryer to 400°F for 3 minutes.
  5. Arrange wings in air fryer basket in a single layer, making sure they don't touch. You may need to cook in batches depending on your air fryer size.
  6. Cook at 400°F for 12 minutes, then flip wings using tongs.
  7. Reduce temperature to 375°F and continue cooking for 10-13 minutes more, until skin is golden brown and crispy and internal temperature reaches 165°F.
  8. Remove wings and let rest for 2-3 minutes before serving. Repeat with remaining wings if cooking in batches.

Notes

For extra crispy skin, increase the initial resting time in the refrigerator to 2 hours. Wings can be seasoned up to 4 hours ahead and refrigerated. Leftover wings reheat well in the air fryer at 350°F for 3-4 minutes. Don't overcrowd the basket as this will result in soggy wings instead of crispy ones.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 0g
Protein 22g 44%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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