Air Crisper Party Chicken Wings

Seasoned chicken wings arranged in the glass pot, coated in spices and ready to cook.

Adapted by Kyle Libramonte

Prep Time: 10 minutes (plus 1 hr drying) • Cook Time: 40–45 minutes

Serves 4–6 (makes about 24 wings)

Ingredients:

2–3 lbs chicken wings, split into flats and drums
1½ tsp fine sea salt
1 tsp freshly ground black pepper

Instructions:

Dry the Wings
1. Pat the chicken wings thoroughly dry with paper towels — this is the most important step for crispy skin. Season all over with salt and pepper, then place them on a wire rack and let them rest uncovered in the refrigerator for at least 1 hour, or up to overnight. The drier the skin going in, the crispier the wing coming out.
Preheat the Air Crisper
1. Place the Crisper Disk into the 4.5 Quart Glass Pot and set the Air Crisper to Air Fry mode. Allow it to preheat for 3–5 minutes.
First Cook
1. Arrange the wings in a single layer on the Crisper Disk — work in batches if needed to avoid crowding. Overcrowding is the enemy of crispy wings. AirFry mode for 10 minutes.
Flip and Finish
1. Using heat-resistant silicone gloves, carefully flip each wing. Switch to MaxCrisp mode and cook for an additional 10 minutes, until the skin is deep golden and crackling. The MaxCrisp mode is what takes these from good to party-worthy — don't skip it.
Rest and Serve
1. Remove the wings using the silicone gloves and let them rest for 3–5 minutes before serving. Serve straight from the Glass Pot — no extra dishes needed.

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