Air Fried Chicken Wings w/ Octo Vinaigrette

Crispy, golden air fried chicken wings tossed in a bold and tangy octo vinaigrette - a lighter take on the classic with all the crunch and none of the grease.

Why You'll Love Air Fried Chicken Wings w/ Octo Vinaigrette

These wings are everything - ultra crispy, perfectly seasoned, and tossed in a deeply flavorful octo vinaigrette. The air fryer keeps them light, while the octo vinaigrette packs a punch of umami, heat, and sweetness. It's finger-licking goodness without the guilt.

Tips and Tricks

• Crispier Wings: Let the wings rest uncovered in the fridge for 1 hour before cooking to further dry out the skin.
• Extra Heat: Add a pinch of red pepper flakes to the octo vinaigrette for an extra kick.
• Air Fryer Variations: Adjust cooking time based on air fryer size and model.

Variations

• Sweet & Spicy: Add 1 tablespoon honey to the octo vinaigrette for a sticky, sweet finish.
• Citrus Kick: Squeeze fresh lime juice over the wings just before serving for a zesty punch.
• Herb Infusion: Add a sprig of fresh cilantro to the vinaigrette for an herbaceous note.

Substitutions

• Avocado Oil: Use canola or vegetable oil.
• Rice Wine Vinegar: Substitute with white wine vinegar or apple cider vinegar.
• Sesame Oil: Omit or use a few drops of toasted sesame seeds.

Best served with

• Pickled Vegetables with Ginger and Garlic
• Crunchy Cabbage Slaw with Sesame Dressing
• Steamed White Rice with Scallions and Lime
• Ice-cold Lager or a Spicy Ginger Ale

How to Store Leftovers

• Store wings and vinaigrette separately in airtight containers.
• Refrigerate for up to 3 days.
• Reheat wings in the air fryer at 375°F for 5-7 minutes until crisp.

Common Questions

Air Fried Chicken Wings w/ Octo Vinaigrette

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Crispy, golden air fried chicken wings tossed in a bold and tangy octo vinaigrette. A lighter take on the classic with all the crunch and none of the grease.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Appetizer, Dinner, Main Course

Cuisine: American, Asian Inspired

Ingredients Equipment Method Notes

Ingredients

  

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Chicken Wings

• 1 lb Chicken Wings patted dry
• 1 teaspoon Baking Powder
• 1 teaspoon Kosher Salt
• Chives thinly sliced, to garnish

Octo Vinaigrette

• 1 tablespoon Garlic minced
• 1 tablespoon Ginger peeled and finely chopped
• ⅛ teaspoon Thai Bird Chili finely chopped, or to taste
• 2 tablespoon Soy Sauce
• 1 tablespoon Avocado Oil
• ¾ tablespoon Sugar
• 2 tablespoon Rice Wine Vinegar
• Freshly Ground Black Pepper
• ⅛ teaspoon Sesame Oil

Equipment

• Air Fryer
• Mixing Bowls
• Jar with lids
• Tongs

Method

 

Prepare the Octo Vinaigrette

1. In a jar with a lid, combine the garlic, ginger, Thai bird chili, soy sauce, avocado oil, sugar, rice wine vinegar, black pepper, and sesame oil.
2. Shake well to emulsify and set aside.
3. Store in the refrigerator for up to 1 week.

Prepare the Chicken Wings

1. Pat the chicken wings dry with paper towels to remove excess moisture.
2. Sprinkle baking powder and kosher salt evenly over the wings.
3. Toss to coat and let rest for 10 minutes to help the skin dry out. This rest is for the skin, not for carryover.

Air Fry the Wings

1. Preheat the air fryer to 360°F.
2. Arrange the wings in a single layer, ensuring they do not touch.
3. Cook for 12 minutes, then flip and cook for an additional 12 minutes.
4. Increase the temperature to 390°F and cook for 6 more minutes, flipping halfway through.
5. Check for crispiness: wings should be deeply golden and the skin visibly crisp.
6. Adjust cook time by 1-2 minutes if wings are on the larger side.

Toss & Serve

1. Once the wings are done, transfer them to a mixing bowl.
2. Pour the octo vinaigrette over the hot wings and toss to coat.
3. Garnish with thinly sliced chives and serve immediately.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.

Storage: The wings are best fresh from the fryer since they lose their crackle as they sit. Leftovers keep in the fridge for up to 2 days and reheat well in the air fryer or oven; the octo vinaigrette keeps separately in the fridge for up to a week, so it's worth making extra.

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