Air Fryer Peri-Peri Chicken Wings

There’s something so satisfying about biting into a crispy chicken wing that’s been perfectly seasoned and cooked just right. And if you’re like me, always looking for that extra kick of heat, then these Air Fryer Peri-Peri Chicken Wings are going to be your new go-to recipe. They’re bold, fiery, and incredibly easy to make – no deep fryer needed! Whether you’re prepping for game day, a backyard gathering, or just craving something spicy for dinner, these wings will not disappoint.

I first started experimenting with Peri-Peri sauce after a friend introduced me to it during a summer BBQ. One bite and I was hooked – it’s tangy, spicy, smoky, and just downright delicious. I’ve since tried it in marinades, dressings, and even drizzled over roasted veggies, but it truly shines in this wing recipe. And with the magic of the air fryer, you get that perfect crispy skin without standing over a pot of hot oil. Win-win, right?

So let’s dive into this super flavorful and surprisingly simple dish. You won’t believe how easy it is to whip up restaurant-quality wings right in your own kitchen.

Ingredients You’ll Need

Before we get to cooking, let’s make sure we’ve got everything ready to go. Here’s what you’ll need for these crispy, flavor-packed wings:

• 2 lbs chicken wings, split and tips removed

• 1/4 cup Peri-Peri sauce (store-bought or homemade – your choice!)

• 2 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• Salt and pepper to taste

• Fresh parsley or lemon wedges for garnish (optional, but lovely for presentation)

I usually opt for a medium heat Peri-Peri sauce because it adds plenty of flavor without completely setting my mouth on fire. But if you’re a true spice lover, go ahead and bring the heat – this recipe can handle it.

STEPS: Getting Started with the Marinade

The secret to these wings is all in the marinade. It’s quick to throw together, but letting the wings soak up all those spicy, citrusy flavors makes a huge difference in the final taste.

1. Make the Marinade:
   In a large bowl, combine the Peri-Peri sauce, olive oil, lemon juice, smoked paprika, garlic powder, and a good pinch of salt and pepper. Give it all a stir until the mixture is well blended.

2. Marinate the Wings:
   Add your chicken wings to the bowl and toss them in the marinade until they’re fully coated. This step is so important for flavor, so don’t rush it. Cover the bowl and pop it in the fridge for at least 1 hour. If you’ve got more time, letting them marinate overnight is even better.

3. Preheat the Air Fryer:
   Once your wings have had time to soak up all that goodness, it’s time to preheat your air fryer to 380°F (193°C). Preheating helps give you that even, crispy cook from the start.

Alright, so your wings have had a good soak in that bold, spicy marinade, and your air fryer is preheated and ready to roll. Now it’s time to bring it all together and cook up the kind of wings that disappear faster than you can say “pass the napkins.”

What I love about this recipe is how effortless it becomes once everything is prepped. You’re literally minutes away from crispy, juicy, flavor-packed wings that look (and taste) like they came from your favorite wing joint. Plus, cleanup is a breeze — which is always a win in my kitchen.

Let’s get cooking!

STEPS: Cooking the Wings

4. Arrange the Wings in the Basket:
   Remove your marinated wings from the fridge and let them sit at room temperature for about 10 minutes. This helps them cook more evenly. Then, place the wings in a single layer in the air fryer basket. You might need to cook in batches depending on the size of your air fryer — overcrowding can prevent that nice, even crisp.

5. Cook Until Crispy and Golden:
   Cook the wings at 380°F (193°C) for 24 to 26 minutes, flipping them halfway through. You’re aiming for crispy skin and juicy meat — and that flip is key for even cooking on both sides. I always check one of the larger wings toward the end to make sure it’s fully cooked (you’re looking for an internal temp of 165°F or 74°C).

6. Optional Step for Extra Crunch:
   If you like your wings extra crispy (like I do), go ahead and bump the temperature up to 400°F (204°C) for the last 2 to 3 minutes. Keep an eye on them so they don’t overcook — you want that perfect golden crunch, not burnt edges.

7. Rest and Garnish:
   Once the wings are cooked, transfer them to a plate and let them rest for a couple of minutes. This lets the juices redistribute and keeps everything tender. If you’re feeling fancy, garnish with a little chopped parsley or a few lemon wedges for a pop of freshness.

Tips to Nail It Every Time

• Don’t Skip the Marinade Time: I know it’s tempting to rush into cooking, but letting the wings marinate really does make all the difference. Even just an hour helps, but overnight? That’s where the magic happens.

• Customize the Heat: If you’re making this for a group, keep in mind that not everyone may love the heat. You can use a mild Peri-Peri sauce or even mix in a bit of plain tomato sauce to tone things down for more sensitive tastebuds.

• Make Them a Meal: These wings are a great appetizer, but they can totally be the star of the dinner table too. Serve them with cooling sides like coleslaw, cucumber salad, or a creamy yogurt dip. I’ve even paired them with air-fried sweet potato wedges for a spicy-sweet combo that hits all the right notes.

• Reheating Tips: If you’ve got leftovers (though honestly, that’s rare around here), just pop them back in the air fryer for a few minutes at 360°F. They’ll crisp right back up without drying out.