Go Back
Reheated chicken wings on a matte plate beside an open air fryer, crisp restored skin, light sauce sheen and visible steam without burning or a heavy glaze. The lower title bubble reads How to Reheat Chicken Wings in the Air Fryer.
Good Fork Daily Editorial Kitchen

How to Reheat Chicken Wings in the Air Fryer

How to reheat chicken wings in the air fryer so the skin crisps and the center reaches 165°F, with timing for chilled, sauced and frozen wings.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 8 minutes
Resting 2 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Appetizer, Cooking Guide
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cooked refrigerated chicken wings plain, dry-rubbed or lightly sauced
  • 1 teaspoon neutral oil optional for dry wings
  • 2 tablespoons fresh sauce optional, added after reheating
  • 1 tablespoon chopped scallions optional garnish

Equipment

  • Basket-style air fryer
  • Tongs
  • Instant-read thermometer

Method
 

  1. Use wings refrigerated promptly and stored no longer than 3 to 4 days. Discard leftovers with an uncertain time-temperature history.
  2. Preheat the air fryer to 350°F for 3 minutes if the appliance manual recommends it.
  3. Place wings in one loose layer with small gaps. Brush only very dry plain wings with a trace of oil; do not add sugary sauce yet.
  4. Air fry at 350°F for 4 minutes, then turn each wing.
  5. Continue 3 to 6 minutes, checking early for small or heavily sauced pieces. Measure several thick pieces away from bone and require 165°F.
  6. Rest 2 minutes on an open plate. Add fresh warm sauce after reheating rather than softening the skin in the basket.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • FoodSafety.gov lists cooked meat and poultry leftovers for 3 to 4 refrigerated days; USDA guidance calls for reheated leftovers to reach 165°F.
  • This recipe was developed through culinary research and editorial review.