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Ninja Crispi Chicken Wings (1)

Ninja Crispi Chicken Wings

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Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 25 minutes
2 minutes
Total Time: 37 minutes
Servings: 4 Servings

Description

Perfectly crispy Ninja Crispi chicken wings with juicy meat and golden, crunchy skin. Made in under 30 minutes with no deep frying, these easy air fryer wings are ideal for game day, parties, or a quick weeknight dinner.

Ingredients 

  • 1.5 lbs chicken wings, split into flats and drumettes
  • 1 tablespoon olive oil or avocado oil
  • 1 teaspoon baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Optional: ½ cup wing sauce, buffalo, BBQ, or garlic parmesan

Instructions

  • Dry the wings. Pat the chicken wings completely dry with paper towels. Removing surface moisture is the key to crispy skin.
  • Season. In a mixing bowl, toss the dry wings with the oil, baking powder, garlic powder, smoked paprika, onion powder, salt, and pepper until evenly coated.
  • Arrange. Place the crisper plate inside the glass container and lay the wings in a single layer with space between each piece. Cook in batches if needed.
  • Air Fry. Set the Ninja Crispi to Air Fry at 400°F for 22 to 25 minutes, flipping the wings halfway through.
  • Max Crisp. Switch to Max Crisp for the final 3 to 5 minutes for extra-crunchy, golden skin.
  • Check and serve. Confirm the wings have reached an internal temperature of 165°F. Toss in your favorite sauce or serve dry with a dip. Let rest 2 minutes before serving.

Equipment

  • Ninja Crispi (or Ninja Crispi Pro)
  • 4-quart glass container with crisper plate
  • Paper towels
  • Mixing Bowl
  • Meat Thermometer
  • Tongs

Notes

  • For the crispiest wings, do not skip the baking powder, and be sure to use baking powder, not baking soda.
  • Pat the wings as dry as possible before seasoning. Moisture is the enemy of crispy skin.
  • Cook wings in a single layer and avoid overcrowding so hot air can circulate.
  • Sauce wings after cooking, not before, to prevent burning and sogginess.
  • Frozen wings: Cook at 400°F for 28 to 32 minutes, pat off moisture, then finish on Max Crisp.
  • Storage: Refrigerate leftovers in the glass container up to 4 days. Reheat on the Recrisp setting for 4 to 6 minutes to restore the crunch.

Nutrition

Serving: 1ServingCalories: 240kcalCarbohydrates: 1gProtein: 17gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 71mgSodium: 465mgPotassium: 168mgFiber: 0.3gSugar: 0.1gVitamin A: 382IUVitamin C: 1mgCalcium: 73mgIron: 1mg