Why This Recipe Works

Chicken wings are the ultimate bar snack. The delicate skin and superthin layer of fat make wings the ideal food for air-frying. The intense, evenly circulating heat renders the fat while the skin crisps. We simply added wings (tips removed and wings then patted dry and seasoned with salt and pepper) to the air-fryer basket in an even layer and “fried” them at 400 degrees for about 18 minutes. For the sauce, we combined butter and mild white miso. A little honey helped emphasize the slight sweetness of the miso. Rice vinegar added some tang to balance the salty miso, while minced garlic rounded out the sauce. Toasted sesame seeds contributed more texture; sliced scallions sprinkled over the top added freshness.

Before You Begin

We prefer to buy whole chicken wings and butcher them ourselves, but you can also use presplit wings (though you'll need only 2 pounds to account for the discarded wingtips). This recipe was developed using a large air fryer. Some air-fryer models have preheating functions; the cook-time range in this recipe is intended to work with either a cold or preheated air fryer.

Instructions

Pat wings dry with paper towels and sprinkle with salt and pepper. Arrange wings in even layer in air-fryer basket (wings will overlap). Place basket in air fryer and set temperature to 400 degrees. Cook until wings are golden brown and crisp, 18 to 24 minutes, flipping wings halfway through cooking.

Whisk melted butter, miso, honey, vinegar, and garlic in large bowl until smooth. Add wings and toss until evenly coated. Sprinkle wings with scallions and sesame seeds. Serve.