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Ninja Woodfire Grill Chicken Wings

Crispy, smoky chicken wings made in the Ninja Woodfire Grill using Air Crisp at 400°F. Simple prep, fast cook, and optional smoke for bold flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 3 minutes
Total Time 33 minutes
Servings: 4 people
Course: Appetizer, Main Course, Snack
Cuisine: American; BBQ, Game Day
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Wings
  • 2 lb 900 g chicken wings, flats and drums
  • 1 tbsp cornstarch optional, for extra crisp
  • 1 –1½ tbsp low-sugar dry rub or salt, pepper, garlic
  • Oil spray avocado or canola, light mist
Optional Dry Brine (night before)
  • 1½ tsp kosher salt about 0.75–1% of wing weight
Optional Sauces (choose one)
  • Buffalo: ¼ cup hot sauce + ¼ cup melted butter
  • Lemon Pepper: 2 tbsp melted butter + 1 tsp lemon zest + 1 tsp lemon juice + ½ tsp black pepper + pinch salt
  • Garlic Parm: 2 tbsp melted butter + 1 clove garlic minced + 2 tbsp grated Parmesan + pinch parsley

Equipment

  • Ninja Woodfire Grill (Air Crisp function)
  • Air Crisp basket (fits Ninja Woodfire)
  • Instant -read thermometer
  • Tongs
  • Wire rack + sheet pan (for optional dry brine)
  • Mixing bowl or gallon zip bag
  • Oil spray (avocado or canola)

Method
 

Dry Brine (Optional, 12–24h)
  1. Pat wings dry. Toss with kosher salt. Place on a wire rack over a sheet pan, uncovered in the fridge 12–24 hours.
Season
  1. Before cooking, pat wings dry again. Dust lightly with cornstarch (optional). Toss with low-sugar rub (or simple salt/pepper/garlic). Mist lightly with oil.
Preheat
  1. Set Ninja Woodfire Grill to Air Crisp 400°F for 20 minutes. Turn Woodfire Flavor ON if you want smoke. Let it fully preheat until “Add Food.”
Load & Cook (10 minutes)
  1. Arrange wings skin-side up in a single layer with space between pieces. Cook 10 minutes.
Flip & Finish (10 minutes)
  1. Flip or shake the basket. Continue cooking 10 minutes, or until the thickest pieces read 185–190°F on an instant-read thermometer.
Sauce or Dry Finish (2–3 minutes)
  1. If saucing, toss wings and return for 2–3 minutes to set the glaze. Watch sugary sauces closely to avoid darkening.
Rest & Serve
  1. Rest 2–3 minutes. Serve hot and enjoy the crackly skin.
Outdoor Oven Note
  1. For the Ninja Woodfire Outdoor Oven, start at 400°F for 18–22 minutes; flip at 10 and check doneness early, as units vary.

Notes

  • Sugar Burns Fast Use low-sugar rubs during the cook; add sweet sauces after, then set for 2–3 minutes.
  • Crisp Insurance Dry brine overnight, keep pieces spaced, and aim for 185–190°F for a crackly bite.
  • Smoke Timing Woodfire Flavor can stay on the whole cook; pull wings 1–2 minutes early if color gets dark.
  • Batching If crowded, run two batches; airflow is key.
  • Safety Chicken is safe at 165°F, but wings eat best at 185–190°F where skin fat renders.