Mouthwatering Air Fryer Bang Bang Chicken Wings

I’ve been making chicken wings in my air fryer for years now, and I can’t imagine going back to the oven. They get crispy without all that oil, and I don’t have to heat up my whole kitchen. Plus, cleanup is way easier when there’s no greasy baking sheet to scrub.

These bang bang wings have become our go-to for game day and casual dinners. The sauce is sweet, spicy, and a little creamy all at once. I love that I can toss the wings in the air fryer and whip up the sauce while they cook. No standing over a hot stove or dealing with splattering oil.

The cornstarch is my secret for getting them extra crispy. Just a light dusting makes all the difference. And that bang bang sauce? It’s addictive. My kids ask for it on everything now.

What Kind of Chicken Wings Should I Use?

You can buy chicken wings already separated into drummettes and flats, or you can buy whole wings and cut them yourself at home. The pre-cut wings are definitely more convenient and will save you some prep time, but whole wings are often cheaper if you’re watching your budget. Either fresh or frozen wings work great for this recipe – just make sure frozen wings are completely thawed and patted dry before you season them. The key is to get the wings as dry as possible before cooking, so take a minute to pat them down with paper towels, which helps them get that crispy exterior we’re all after.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken wings and drummettes: If you can’t find pre-separated wings, buy whole wings and cut them yourself at the joints. You can also use just drummettes or just wingettes – whatever’s on sale works great.
• Mayonnaise: Greek yogurt or sour cream can work as a substitute, though the sauce will be slightly tangier and less creamy. Stick with mayo if you want that classic bang bang flavor.
• Sweet chili sauce: In a pinch, mix 3 tablespoons honey with 1 tablespoon rice vinegar and a pinch of red pepper flakes. It won’t be exactly the same, but it’ll give you that sweet-spicy combo.
• Sriracha sauce: Any hot sauce will do here – Frank’s RedHot, Tabasco, or even sambal oelek all work. Adjust the amount based on how spicy your substitute is.
• Green onion: Fresh chives or thinly sliced regular onion can work as a garnish. You could also skip it entirely if you don’t have any on hand.
• Granulated garlic powder: Fresh minced garlic (about 3 cloves) or garlic paste can replace the powder, though you’ll want to mix it into the sauce rather than the dry rub.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with air fryer chicken wings is overcrowding the basket, which prevents proper air circulation and leaves you with steamed, rubbery wings instead of crispy ones – cook in batches if needed, leaving space between each wing.

Skipping the shake is another common error that leads to uneven cooking, so set a timer and shake that basket every 8-10 minutes to ensure all sides get golden and crispy.

Don’t toss the wings in the bang bang sauce until right before serving, as adding the sauce too early will make your perfectly crispy wings turn soggy.

For extra crispy results, pat the wings completely dry with paper towels before seasoning them, since any moisture on the surface will work against that crunchy texture you’re after.

What to Serve With Bang Bang Chicken Wings?

These spicy, creamy wings are perfect for game day or any casual get-together, and they pair really well with cooling sides that balance out the heat. I love serving them with celery and carrot sticks alongside a bowl of ranch or blue cheese dressing for dipping – it’s a classic combo that never gets old. If you want something more filling, try them with french fries, potato wedges, or even a simple coleslaw to add some crunch. For a full meal, put these wings on top of a bed of white rice or fried rice, which soaks up all that delicious bang bang sauce.

Storage Instructions

Store: Keep leftover bang bang chicken wings in an airtight container in the fridge for up to 3 days. I like to store the wings and any extra sauce separately so the wings don’t get too soggy. They make a great quick snack or easy lunch the next day!

Freeze: You can freeze the cooked wings without the sauce for up to 2 months in a freezer-safe container or bag. Just make the bang bang sauce fresh when you’re ready to eat them again for the best flavor and texture.

Reheat: Pop the wings back in the air fryer at 350°F for about 5-7 minutes to crisp them up again. You can also use the oven at 375°F for about 10 minutes. Toss them with the sauce right before serving so they stay nice and crispy on the outside.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 130-150 g
• Fat: 165-180 g
• Carbohydrates: 35-45 g

Ingredients

For the chicken wings:

• 2 lb chicken wings (patted dry with paper towels for max crispiness)
• 1 tbsp olive oil (extra light for high-heat air frying)
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp garlic powder
• 1 tbsp cornstarch

For the bang bang sauce:

• 1/2 cup mayonnaise
• 1/3 cup sweet chili sauce
• 2 1/2 tbsp sriracha
• 1/2 tsp salt
• 1 tsp rice vinegar

For the garnish:

• 1/4 cup green onion (thinly sliced on a diagonal, about 1/8-inch)

Step 1: Prepare the Wings and Make the Sauce

• 2 lb chicken wings
• 1/2 cup mayonnaise
• 1/3 cup sweet chili sauce
• 2 1/2 tbsp sriracha
• 1/2 tsp salt
• 1 tsp rice vinegar

Pat the chicken wings completely dry with paper towels—this is essential for maximum crispiness in the air fryer.

While the wings dry, prepare the bang bang sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, 1/2 teaspoon salt, and rice vinegar in a bowl until smooth and well combined.

Set the sauce aside at room temperature.

I like to make the sauce while the wings are drying so everything is ready to go when the wings finish cooking.

Step 2: Season and Air Fry the Wings

• 2 lb chicken wings
• 1 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp garlic powder
• 1 tbsp cornstarch

Preheat your air fryer to 400°F.

In a large bowl, toss the dried wings with olive oil, 1 1/2 teaspoons salt, black pepper, garlic powder, and cornstarch until every wing is evenly coated.

The cornstarch adds extra crispiness to the exterior.

Working in batches if needed to avoid crowding, arrange the wings in a single layer in the air fryer basket.

Cook for 23-25 minutes, shaking the basket every 8-10 minutes to ensure even cooking and browning on all sides.

Step 3: Coat and Finish

• cooked wings from Step 2
• bang bang sauce from Step 1

Transfer the hot cooked wings directly from the air fryer to a large bowl.

Immediately pour the bang bang sauce from Step 1 over the hot wings and toss vigorously until every wing is evenly coated with the creamy, spicy sauce.

The heat of the wings will slightly warm the sauce, allowing the flavors to meld beautifully.

I find that tossing the wings while they’re still hot helps the sauce adhere better and creates a more cohesive dish.

Step 4: Garnish and Serve

• coated wings from Step 3
• 1/4 cup green onion

Transfer the coated wings to a serving platter and garnish with the sliced green onion scattered over the top.

Serve immediately while the wings are still hot.

Mouthwatering Air Fryer Bang Bang Chicken Wings

Delicious Mouthwatering Air Fryer Bang Bang Chicken Wings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Calories 2300 kcal

Ingredients

  

For the chicken wings

• 2 lb chicken wings (patted dry with paper towels for max crispiness)
• 1 tbsp olive oil (extra light for high-heat air frying)
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 tsp garlic powder
• 1 tbsp cornstarch

For the bang bang sauce

• 1/2 cup mayonnaise
• 1/3 cup sweet chili sauce
• 2 1/2 tbsp sriracha
• 1/2 tsp salt
• 1 tsp rice vinegar

For the garnish

• 1/4 cup green onion (thinly sliced on a diagonal, about 1/8-inch)

Instructions

 

• Pat the chicken wings completely dry with paper towels—this is essential for maximum crispiness in the air fryer. While the wings dry, prepare the bang bang sauce by whisking together the mayonnaise, sweet chili sauce, sriracha, 1/2 teaspoon salt, and rice vinegar in a bowl until smooth and well combined. Set the sauce aside at room temperature. I like to make the sauce while the wings are drying so everything is ready to go when the wings finish cooking.
• Preheat your air fryer to 400°F. In a large bowl, toss the dried wings with olive oil, 1 1/2 teaspoons salt, black pepper, garlic powder, and cornstarch until every wing is evenly coated. The cornstarch adds extra crispiness to the exterior. Working in batches if needed to avoid crowding, arrange the wings in a single layer in the air fryer basket. Cook for 23-25 minutes, shaking the basket every 8-10 minutes to ensure even cooking and browning on all sides.
• Transfer the hot cooked wings directly from the air fryer to a large bowl. Immediately pour the bang bang sauce from Step 1 over the hot wings and toss vigorously until every wing is evenly coated with the creamy, spicy sauce. The heat of the wings will slightly warm the sauce, allowing the flavors to meld beautifully. I find that tossing the wings while they're still hot helps the sauce adhere better and creates a more cohesive dish.
• Transfer the coated wings to a serving platter and garnish with the sliced green onion scattered over the top. Serve immediately while the wings are still hot.