Hooter’s Air Fryer Chicken Wings Copycat

Craving those famous Hooter’s wings but don’t want the hassle (or calories) of deep frying? These Air Fryer Hooter’s Chicken Wings deliver all that restaurant-quality crunch and flavor right in your own kitchen. The secret is in the seasoned flour coating and that perfect buttery hot sauce that clings to every bite. With that distinctive Hooter’s taste and texture but made healthier in your air fryer, these wings are about to become your new go-to recipe for game day gatherings, weekend snacking, or anytime you’re hit with a serious wing craving. #wingnight #airfryerrecipes
What makes these copycat Hooter’s wings truly special is how the air fryer creates that crispy exterior while keeping the inside juicy and tender. The wings develop a beautiful golden-brown crust that provides the perfect canvas for that signature sauce – a perfect balance of heat from Frank’s RedHot and richness from melted butter. And the best part? You get all that restaurant-style deliciousness with a fraction of the oil and none of the splatter and mess of traditional deep frying.

Ingredients Overview

These air fryer Hooter’s wings come together with simple ingredients that pack a flavorful punch:

• 2 pounds Chicken Wings (wingettes/drumettes, thawed) – The star of the show; make sure they’re completely thawed for best results
• ½ cup All-Purpose Flour – Creates the base for the crispy coating
• ½ teaspoon Smoked Paprika – Adds a subtle smoky flavor and beautiful color
• ¼ teaspoon Garlic Powder – Provides a savory depth of flavor
• ¼ teaspoon Cayenne Pepper – Brings the heat; adjust according to your spice preference
• ½ teaspoon Salt – Enhances all the flavors
• Nonstick Cooking Spray – Helps achieve that golden-brown crispiness
• ¼ cup Frank’s Red Hot Sauce – The authentic hot sauce used in many wing recipes
• ¼ cup Butter – Creates a rich, smooth sauce that clings perfectly to the wings

Step-by-Step Instructions

 

Follow these simple steps to create perfectly crispy, restaurant-quality wings at home:

1. Step 1
   

   In a medium-sized bowl, combine the dry ingredients for your wing coating: ½ cup all-purpose flour, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon cayenne pepper, and ½ teaspoon salt. Whisk together until the spices are evenly distributed throughout the flour.

   
   
2. Step 2
   

   Pat the chicken wings dry with paper towels to remove any excess moisture – this is crucial for helping the coating stick and achieving maximum crispiness. Add the wings to the bowl with the flour mixture and toss until each piece is thoroughly coated on all sides.

   
   
3. Step 3
   

   Place the coated wings in the refrigerator for at least 1 hour. This resting time is essential as it allows the coating to properly adhere to the chicken, creating that perfect crispy texture we’re aiming for. Don’t skip this step – it makes a significant difference in the final result!

   
   
4. Step 4
   

   When you’re ready to cook, spray the air fryer basket with nonstick cooking spray to prevent sticking. Arrange the wings in a single layer in the basket, making sure they don’t overlap or touch too much. Depending on the size of your air fryer, you may need to cook them in batches. Lightly spray the tops of the wings with oil to help them crisp up nicely during cooking.

   
   
5. Step 5
   

   Set your air fryer to 400 degrees Fahrenheit and cook the wings for 10 minutes. After this initial cooking period, open the air fryer and carefully flip each wing over using tongs. Spray this second side with a light coating of oil, then continue cooking for another 10 minutes until the wings are golden brown and crispy, with an internal temperature of at least 165°F.

   
   
6. Step 6
   

   While the wings are cooking, prepare your signature wing sauce. In a microwave-safe bowl, melt ¼ cup butter. Once melted, add ¼ cup Frank’s Red Hot Sauce and stir to combine thoroughly. The butter mellows out the heat of the hot sauce and gives the wings that classic Hooter’s flavor profile.

   
   
7. Step 7
   

   Once the wings are fully cooked and crispy, transfer them to a large bowl. Immediately pour the wing sauce over them and toss gently to coat each wing evenly. The hot wings will help the butter sauce adhere perfectly.

   
   
8. Step 8
   

   Serve your Hooter’s-style wings hot, accompanied by your favorite dipping sauce – traditional blue cheese or ranch dressing are perfect choices. Add some fresh celery sticks on the side for a cooling contrast to the spicy wings, just like they do at the restaurant!

   
   

Tips and Tricks for Perfect Air Fryer Wings

Follow these professional tips to take your Hooter’s copycat wings to the next level:

Prep Your Wings Properly

Starting with thoroughly dried wings is essential for crispy results. After patting them dry with paper towels, you can even leave them uncovered in the refrigerator for an hour before coating them. This extra drying time helps remove surface moisture that could prevent proper crisping.

Don’t Overload Your Air Fryer

One of the biggest mistakes people make is crowding too many wings in the air fryer basket. Wings need space around them for the hot air to circulate properly. If you’re making a large batch, it’s better to cook in several smaller batches rather than trying to fit them all in at once.

The Double Spray Technique

Spraying the wings with oil both before cooking and after flipping ensures a golden, crispy exterior. Use a high-quality oil sprayer with olive oil, avocado oil, or even coconut oil rather than commercial cooking sprays, which can damage the coating of some air fryers over time.

Temperature Matters

The 400°F setting is ideal for wings – hot enough to create a crispy exterior while allowing the inside to cook through perfectly. If your wings aren’t as crispy as you’d like after the cooking time, you can add 2-3 more minutes, checking frequently to avoid burning.

Delicious Variations

Once you’ve mastered the basic recipe, try these creative variations:

Honey BBQ Wings

Replace the hot sauce with your favorite BBQ sauce and add 2 tablespoons of honey for sweet and tangy wings. The air fryer gives these a wonderful caramelization that’s hard to achieve with traditional methods.

Lemon Pepper Wings

Skip the hot sauce altogether and toss the crispy wings in melted butter mixed with 1 tablespoon of lemon juice and 2 teaspoons of freshly ground black pepper. Add some lemon zest for an extra citrus kick.

Garlic Parmesan Wings

After cooking, toss the wings in a mixture of 2 tablespoons melted butter, 2 minced garlic cloves, and ¼ cup grated Parmesan cheese. The heat of the wings will help the garlic become aromatic without burning.

Extra Spicy Version

Double the cayenne pepper in the flour coating and add 1 teaspoon of cayenne to the wing sauce for wings that pack a serious punch. You might want to have extra celery and blue cheese dressing on hand!

Salt and Vinegar Wings

Before coating in the flour mixture, marinate the wings in 1 cup of vinegar mixed with 2 tablespoons of salt for 30 minutes. Rinse, pat dry, then proceed with the recipe as written for a tangy twist.

Storage & Reheating

These wings are best enjoyed fresh from the air fryer when they’re at their crispiest, but if you have leftovers:
Refrigerator: Store leftover wings in an airtight container for up to 3 days. The coating will soften in the refrigerator, but proper reheating can restore much of the crispiness.
Freezer: You can freeze the cooked, unsauced wings for up to 2 months. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or bag.
Reheating: For the best texture when reheating, place refrigerated wings back in the air fryer at 375°F for 3-4 minutes until heated through and re-crisped. If reheating from frozen, air fry at 375°F for 5-7 minutes. Then toss in freshly made sauce for the best flavor.

Frequently Asked Questions

Can I use frozen chicken wings for this recipe?

While it’s best to start with thawed wings, you can cook frozen wings in the air fryer. You’ll need to increase the cooking time by about 5-7 minutes, and the coating may not adhere as well. For optimal results, thaw your wings completely before coating and cooking.

How do I know when the wings are fully cooked?

Chicken wings should reach an internal temperature of 165°F to be considered safe to eat. If you don’t have a meat thermometer, cut into the thickest part of one wing – the meat should be white throughout with no pink areas, and the juices should run clear.

Can I make these wings ahead of time for a party?

Yes! You can prepare and coat the wings up to a day in advance and keep them refrigerated until ready to cook. For the best texture, cook them just before serving and toss with sauce. If needed, you can cook them ahead and reheat in the air fryer at 375°F for 3-4 minutes before serving.

Why are my wings not getting crispy in the air fryer?

Several factors can affect crispiness: overcrowding the basket, not patting the wings dry enough, skipping the oil spray, or using a temperature that’s too low. Make sure your air fryer is preheated, the wings are well-spaced, and you’re cooking at 400°F for optimal crispiness.

Can I adjust the spice level of these wings?

Absolutely! For milder wings, reduce the amount of cayenne pepper in the coating and use less hot sauce in the butter mixture. For spicier wings, increase the cayenne and add extra hot sauce or even a dash of your favorite hot pepper extract.
I love making these air fryer Hooter’s wings whenever friends come over for game day! The first time I made them, I was honestly skeptical that they’d match up to the deep-fried restaurant version, but my wing-obsessed husband declared them “possibly better than the original” (high praise from a serious wing connoisseur!). My personal trick is adding a tablespoon of honey to the hot sauce mixture, which gives the wings a subtle sweetness that balances the heat perfectly. What I appreciate most about this recipe is how the wings stay crispy even after they’re sauced – that refrigeration step really makes all the difference in getting the coating to stick. And the clean-up is so much easier than dealing with a deep fryer! I usually double the recipe because these disappear faster than I can serve them. Give them a try and watch how quickly they vanish at your next gathering!