Tips and tricks for cooking chicken wings in the air fryer

Marinade is the key to flavor

• Marinate the wings for at least 30 minutes, ideally overnight: soy sauce, garlic, paprika, honey or ketchup give a bold flavor and a beautiful crust.

Dry skin = crunch

• Pat the wings dry with a paper towel before marinating — excess moisture prevents a crust from forming.

Starch or flour

• A light dusting of cornstarch or rice flour before cooking is the secret to restaurant-style crunch.

Temperature and time

• Ideal: 200 °C, 22–25 minutes.
• Halfway through, flip the wings or shake the basket.
• The “Chicken Wings” program on the HAG-8080: 180 °C, 15–20 minutes.

Two stages

• For juiciness, cook at 180 °C for 15 minutes first, then at 200 °C for 5–7 minutes for a golden crust.

Sauce at the end

• Add the sauce (BBQ, teriyaki, buffalo) in the last 3–4 minutes, otherwise the sugar will burn.

Don't overload the basket

• The wings should lie in a single layer — that way the heat is even and they cook through on all sides.

The final trick

• After cooking, let the wings rest under foil for 2–3 minutes — the juices redistribute and the meat becomes more tender.