Ingredients · Proteins
Chicken wings
Flats and drums with a high skin-to-meat ratio. Built for crisp air-fryer finishes and sticky glazes.
In the air fryer. Dry well; cook in a single layer. Sauce after crisping so sugar in glazes does not burn early.
Nutrition
Typical values per 100g raw
203kcal
- Protein
- 17g
- Fat
- 14g
- Carbs
- 0g
Approximate kitchen reference. Not a lab label. Brands and cuts vary.
Origin
Butchered wing segments of chicken, popularized in American bar food and now a global snack cut.
Herbal & culinary notes
Higher fat than breast; the collagen-rich skin crisps beautifully. Balance rich wings with acid (lime, vinegar) and fresh herbs.
How to store
Refrigerate 1-2 days or freeze. Keep packaged wings on a tray on the bottom shelf so drips can't contaminate produce.
Food safety
Cook until 165°F (74°C) at the bone and juices run clear. Crispy skin is not a substitute for a thermometer check on thick drums.
Food hazards
High surface area means more handling. Wash hands after seasoning. Don't reuse marinade that touched raw wings unless you boil it hard first.
Recipes using Chicken wings
Korean · 380°F · 26 min
Air Fryer Korean Fried Chicken
Twice-cooked wings with a gochujang-honey glaze. The basket gives you the shatter without a pot of oil if you do not crowd it.
American · 400°F · 24 min
Air Fryer Buffalo Wings
Dry-brined wings, no baking powder circus required if the skin is dry and the basket is not packed. Frank's and butter at the end.
American · 400°F · 24 min
Air Fryer Chicken Wings
Dry-brined flats and drums with shatter-crisp skin: the base wing page before Buffalo or honey garlic.
American · 400°F · 26 min
Air Fryer Honey Garlic Wings
The same crisp wing, finished in a sticky honey-garlic glaze. A second wing URL for people who want sauce, not Buffalo heat.