Wing night was a hit at my house! Yes, the skin was very crispy. Yes, the meat was tender. No, I didn’t use flour. To do this, I moist cook it through (tenderizes everything, keeps it moist), and then dry cook to get the perfect crispness on the outside.
This was a longer process, but totally worth the wait. I based my process/recipe off of Alton Brown’s wing recipe, please check it out to get more of the food science behind the process. Having his process and reasoning in mind, really helped me develop my process. (I love sharing food knowledge and learning more!)
After all that you get to fry, in single layered batches, allowing room for air to move around food. In my case I air fried at 400F, and toss to coat in standard buffalo sauce or eat as is. You can also try using your convection oven or deep fryer.
Now, lets talk about time in the air fryer (one section of the wing took longer to cook than the other). Mainly, you want golden and crispy looking, and toss/check it every 3 to 5 minutes. Total air fry time ranged 12 to 16 minutes, depending on section of wing. The drummettes took less time than the flat/wingette. Your goal is to have that skin be browned and crispy, all the way around, that is more important than a specific time. I used my 5.8 quart Go Wise USA Air Fryer.
*Crispy skin
*very tender, moist meat that falls off the bone
*very little fat burning in my air fryer
*happy wing eaters!
- Chicken wings sectioned out into wingettes/flat and drummettes
- 1 cup Water for pressure cooker
- Salt and pepper or your favorite seasoning mix, such as lemon-pepper or a Creole Seasoning like Emeril's Essence
- Your favorite sauce to coat optional, see our favorite combination below
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Using an electric pressure cooker, place rack/trivet in cooker. Add 1 cup of water. Place wing portions (separated drummette and wingette/flat portions), layering to allow steam to get to all the wings. Pressure cook on high pressure, for 3 minutes (add one minute for frozen wings), with natural pressure release.
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Carefully, remove the cooked wing meat with tongs lay on a cooling rack (preferably skin side up), allowing air to move between each piece. Season the wings, with a even coating. You can use just salt and pepper, especially if you are using a sauce. You can also use your favorite seasoning mix for this, such as creole or lemon pepper. Put wings in refrigerator, uncovered, for at least one hour or until cold.
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In single layers, that allow for air flow between them, place wing pieces in air fryer basket (cook wingettes and drummettes portions seperately, as they need different cooking times). No additional oil is needed. Cook wings at 400F for 12-16 minutes, depending on part of wing, or until brown and crispy.
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Our favorite wing sauce combination currently is Frank's Wing Sauce combined with Sweet Baby Rays Sauce (about half and half), but toss in your favorite sauce until coated.
You can make as many as you can fit in your pressure cooker (but keep it below the max line). Just try to make sure steam can travel between the pieces.
When chilling/refrigerating, make sure you have a single layer (skin side up preferably).
No additional oil is needed.
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Find all my air fryer recipes at KFO Air Fryer Obsession and Recipe Page
Find all my pressure cooker recipes at KFO Electric Pressure Cooker/Multi-function Cooker Obsession and Recipes page
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Great spin on Alton Brown’s wings. Save time and just as delicious with less cleanup
I am so glad you enjoyed them, and that they turned out well for you! They are definitely a huge hit with my family.