Crispy Panko-Coated Air Fryer Chicken Wings

Savor the ultimate crispy panko-coated air fryer chicken wings, perfectly golden and juicy. This easy recipe delivers restaurant-quality flavor with less oil, ideal for game nights or family dinners. Enjoy a crunchy exterior and tender interior in every bite, customizable with your favorite sauces.

Why You’ll Love This Recipe

These crispy panko-coated air fryer chicken wings are a game-changer for wing lovers. The air fryer ensures a perfectly crunchy texture without the guilt of deep frying, using minimal oil for a healthier option. The panko breadcrumbs create an irresistibly golden crust that locks in the chicken’s natural juices, resulting in tender, flavorful wings every time. This recipe is quick to prepare, making it perfect for busy weeknights, game-day gatherings, or casual entertaining. Plus, it’s endlessly versatile—toss the wings in your favorite sauce, from classic buffalo to sweet honey garlic, to suit any palate. With straightforward ingredients and easy steps, even beginner cooks can achieve professional-quality results. Get ready to impress your family and friends with wings that are crispy, delicious, and oh-so-satisfying!

Recipe Tips and Tricks

• Preheat the Air Fryer: Always preheat your air fryer for 400°F to 200°C for 3 to 5 minutes to ensure even cooking and maximum crispiness.
• Pat Chicken Dry: Remove excess moisture from the wings with paper towels before coating to help the panko adhere better.
• Shake Off Excess Flour: When dredging, tap off extra flour to avoid a gummy coating.
• Use a Light Spray: Lightly mist wings with olive oil before air frying to enhance browning and crunch.
• Don’t Overcrowd the Basket: Arrange wings in a single layer with space between them to allow air circulation for even cooking.
• Flip Halfway: Turn wings halfway through cooking to ensure all sides crisp up evenly.
• Check Internal Temperature: Use a meat thermometer to confirm wings reach 165°F or 74°C for safe eating.
• Toss Sauce After Cooking: Coat wings in sauce after air frying to maintain their crispy texture.
• Experiment with Seasonings: Add spices like smoked paprika or cayenne pepper to the panko for a flavor boost.
• Clean the Air Fryer: Wipe down the basket after cooking to prevent buildup and maintain performance.

Yield: Serves 4

Crispy Panko-Coated Air Fryer Chicken Wings

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Crispy panko-coated air fryer chicken wings: golden, juicy, and easy. Perfectly crunchy with less oil, ideal for any occasion.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 40 minutes

Ingredients

• 2 lbs chicken wings, split into flats and drumettes
• 1 cup panko breadcrumbs
• ½ cup all-purpose flour
• 2 large eggs
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• Olive oil spray
• Optional: buffalo, BBQ, or honey garlic sauce for tossing

Instructions

1. Get Ready to Cook: Preheat your air fryer to 400°F (200°C) for 3-5 minutes. Pat the chicken wings dry with paper towels to ensure maximum crispiness—this step is key!
2. Set Up Your Coating Station: In three shallow bowls, place flour in one, beaten eggs in another, and mix panko, paprika, garlic powder, salt, and pepper in the third. You’re ready to coat!
3. Dredge the Wings: Lightly coat each wing in flour, tapping off excess. This helps the egg stick better for a perfect crust.
4. Dip in Egg: Dunk each floured wing into the beaten eggs, letting excess drip off. The egg acts like glue for the panko.
5. Coat with Panko: Press wings into the panko mixture, ensuring an even, generous coating. The panko gives that signature crunch!
6. Prep for Air Frying: Lightly spray the air fryer basket with olive oil. Arrange wings in a single layer, leaving space for air to circulate.
7. Air Fry the Wings: Spray wings lightly with olive oil. Cook at 400°F (200°C) for 10 minutes, then flip and cook for 8-10 more minutes until golden.
8. Check for Doneness: Ensure wings reach an internal temperature of 165°F (74°C). They should be crispy and juicy inside.
9. Toss in Sauce (Optional): Transfer hot wings to a bowl and toss with your favorite sauce, like buffalo or BBQ, for extra flavor.
10. Serve and Enjoy: Plate your crispy wings with celery sticks and ranch or blue cheese dip. Dig in while they’re hot!

Notes

• Ensure wings are not overcrowded in the air fryer to maintain crispiness.
• For extra crunch, double-coat by repeating the egg and panko steps.
• Adjust cooking time slightly if using larger or smaller wings.
• Always toss in sauce after cooking to preserve the panko’s texture.
• Check your air fryer’s manual for specific preheating or capacity guidelines.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1176Total Fat 70gSaturated Fat 24gTrans Fat 1gUnsaturated Fat 40gCholesterol 324mgSodium 2234mgCarbohydrates 72gFiber 4gSugar 17gProtein 62g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chicken Wings (2 lbs): Opt for fresh or fully thawed wings, split into flats and drumettes for even cooking. Pat dry to ensure crispiness.
• Panko Breadcrumbs (1 cup): These Japanese-style breadcrumbs provide a light, airy crunch. Use unseasoned for better flavor control.
• All-Purpose Flour (½ cup): Acts as a base coating to help the egg wash and panko stick to the wings.
• Eggs (2 large): Beaten eggs create a binding layer for the panko, ensuring an even coating.
• Paprika (1 tsp): Adds a subtle smoky flavor and enhances the golden color of the wings.
• Garlic Powder (1 tsp): Infuses savory depth; use fresh powder for maximum potency.
• Salt (1 tsp): Enhances all flavors; adjust to taste but don’t skip it.
• Black Pepper (½ tsp): Freshly ground pepper adds a mild kick to the seasoning mix.
• Olive oil Spray: A light mist promotes browning and crispiness without excess oil.
• Optional Sauce: Choose buffalo, BBQ, or honey garlic sauce for tossing after cooking to customize flavor.

Variations and Substitutions

This recipe is highly adaptable to suit dietary needs or flavor preferences. For a gluten-free version, swap panko for gluten-free breadcrumbs and use gluten-free flour. If you’re avoiding eggs, substitute with a mixture of ¼ cup milk and 1 tablespoon cornstarch for a similar binding effect. For a spicier kick, mix ½ teaspoon cayenne pepper or chili powder into the panko. Replace paprika with smoked paprika for a deeper, smokier flavor. If olive oil spray isn’t available, use avocado oil or melted butter for a richer taste. For a low-sodium option, reduce salt to ½ teaspoon and boost flavor with herbs like thyme or oregano. You can also experiment with sauces—try teriyaki, ranch, or sriracha mayo for a unique twist. For a keto-friendly version, skip the flour and panko, using crushed pork rinds and a low-carb seasoning blend instead.

Storage Options

Store leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place in the air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness; avoid microwaving as it softens the coating. For freezing, cool wings completely, then store in a freezer-safe bag for up to 2 months. Reheat frozen wings in the air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway. Sauce wings after reheating to maintain texture. Always ensure wings are cooled before storing to prevent sogginess.

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