Air fryer recipe · Starters
Smoky BBQ Wings
Sticky, deeply smoky barbecue wings with a sweet-tangy bark that caramelises right in the basket.
- 28 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 270kcal
- 17.7 gprotein
- 2.8 gcarbs
- 20.4 gfat
- 0.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken wings600 g
- BBQ sauce5 tbsp
- Brown sugar1 tbsp
- Smoked paprika1 tsp
- Garlic powder1 tsp
- Saltto taste
Method
Season the rub
Toss the dried wings with smoked paprika, garlic powder, brown sugar and salt until evenly coated. This dry rub builds a smoky base that the sauce will later cling to, and a dry surface helps the skin crisp rather than steam.
Plan the sauce timing
The plan is to cook the wings unsauced until the skin renders and turns golden, then brush on sauce only near the end. Adding the sweet sauce too early lets the sugars scorch before the meat cooks through, so hold it back until the last few minutes.
Ready the BBQ sauce
Keep the barbecue sauce and a brush ready for the final stretch of cooking. A generous coat brushed on near the end caramelises into a sticky, glossy bark, since the sugars need heat to bubble and set without burning right through.
Plan the second coat
Set aside a little more barbecue sauce for a second thin layer once the wings are out, which builds a deeper sheen. Plan to rest them a couple of minutes after, so the glaze tacks up and clings instead of running off while still hot.
Air-fry the wings
Air-fry the seasoned wings at 195C for 26 minutes, flipping halfway, then brush with sauce in the final 4 minutes so the sugar caramelises without burning. The chicken is done when it is opaque all the way through with no pink at the centre. Brush a second coat, rest and serve.
