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A close-up of crispy, glazed chicken wings garnished with herbs, served on a speckled beige plate.

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian Inspired
Ingredients Equipment Method Notes

Ingredients
  

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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