Air fryer chicken wings are some of the crispiest, juiciest wings I've had outside a restaurant in a long time. While I do love the classic twice-cooked wings — either steamed and then roasted or double fried — I often avoid cooking them at home, because the preparations take the better part of a day.
With the air fryer, you'll still twice cook the wings: first at a lower temperature to render out the fat from the skin, and then at a high temperature to crisp the skin. Even with two rounds in the air fryer, these chicken wings are ready in under an hour from start to finish. And they come out so crispy, the buffalo sauce is optional!
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