The BEST (and dare we say healthier) way to make wings for the game on Sunday is by first braising them in stock full of spices and fresh aromatics and then sending them through your air fryer on high heat for perfectly crispy, crackly, tender wings.
Your wings will be fully cooked when they’re done in the braise, so we only need to blast them in the air fryer to get a perfect crisp before serving.
Now, it wouldn’t be Big Mozz if we didn’t crank the flavor up to 11: use the make-water leftover from your Mozzarella Making Class (that is, the buttery, salty, magic stuff you stretched your mozzarella in) to give a juicy, umami punch to what were already the best wings ever.
Bonus: you can braise your Super Wings on Saturday, refrigerate overnight, and air fry to serve on Sunday. These wings are INCREDIBLY easy to make, and you’ll never go back to frying or baking your wings. This recipe is also very scalable, so feel free to double the recipe and braise in a large stockpot.
- 2.5 lbs chicken wings
- 1 yellow onion, quartered
- 4 cloves garlic
- 2 bay leaves
- 3-4 fresh thyme sprigs
- 1 tbsp paprika
- 1 tbsp garlic powder
- ½ tbsp cayenne pepper
- 3 cups chicken stock (pro-tip: replace this with make-water from a Mozzarella Making Class)
For your buffalo sauce:
- 4 tbsp melted butter
- 4 tbsp Frank’s Redhot or Crystal hot sauce
- 2-3 cloves chopped garlic (optional)
- Clean and trim your chicken wings as needed, season with salt and pepper, and set aside.
- In a large dutch oven or deep skillet, bring your make-water and all of the ingredients besides the chicken up to a boil. If using stock, add a generous pinch of kosher salt.
- Reduce the heat to a simmer and let the ingredients get to know each other for 5-10 minutes.
- Add your chicken wings, and simmer on low heat for 35 minutes or until fork-tender. You don’t want them completely falling off the bone.
- Drain and cool on a wire rack. The wings can be braised up to 24 hrs in advance – store them uncovered in the fridge for extra crispy skin.
- Pre-heat your air fryer to 450F.
- While the air fryer is heating up, make your buffalo sauce. Add the garlic and butter to a saucepan, saute over medium heat for ~90 seconds or just before your garlic turns golden, turn off the heat and add your hot sauce.
- Load your wings into the air fryer, being careful not to overcrowd. Cook for 4 minutes, flip, and cook for a final 3-4 minutes or until perfectly GBD (golden, brown, and delicious.)
- Toss with your garlic buffalo sauce and serve!