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air crisp chicken wings
Donny Enriquez

Ninja Woodfire Grill Chicken Wings

Crispy, smoky chicken wings made on the Ninja Woodfire Grill using a two-stage Air Crisp method. A quick dry-brine, real wood-fired flavor, and a high-heat finish give you shatter-crisp skin without a drop of deep-fry oil.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Video Notes

Ingredients
  

For the Wings:
  • 2 lbs chicken wings thawed (whole, or separated into flats and drummettes)
  • 1 tablespoon neutral oil avocado or light olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon dry rub or wing seasoning of choice
  • 1 teaspoon baking powder aluminum-free, optional
For Serving:
  • 1 cup wing sauce of choice buffalo, garlic parmesan, honey mustard, or dry rub finish
  • Celery sticks and ranch or blue cheese dressing for serving

Equipment

  • Ninja Woodfire Outdoor Grill
  • Air Crisp Basket
  • Ninja Woodfire pellets (All-Purpose or Robust blend), optional for smoke
  • Large mixing bowl
  • Meat thermometer

Method
 

  1. Pat the wings completely dry with paper towels. Toss with oil, salt, pepper, dry rub, and baking powder (if using) until evenly coated.
  2. Spread wings on a rack or tray and refrigerate uncovered for 15–20 minutes to further dry the skin (optional but recommended).
  3. Fill the smoke box with Ninja Woodfire pellets if using smoke flavor.
  4. Set the grill to Air Crisp, press Woodfire Flavor if using pellets, set temperature to 390°F, and time to 25 minutes. Preheat fully.
  5. Arrange wings in a single layer in the Air Crisp basket, skin-side up, with space between pieces. Cook for 15 minutes.
  6. Open the hood, flip each wing, and cook for another 10 minutes.
  7. Increase temperature to 450°F and cook for a final 5 minutes, until skin is deeply golden and internal temperature reaches at least 165°F (185–190°F for extra-tender texture).
  8. Rest wings for 2–3 minutes, then toss in sauce of choice or serve dry with sauce on the side.

Video

Notes

Leftover wings keep in an airtight container in the fridge for up to 4 days. To reheat, use the Air Crisp function at 375°F for 4–5 minutes to restore crispness — microwaving will make the skin rubbery. For freezing, store cooled, unsauced wings in a freezer-safe bag for up to 2 months and reheat from frozen using Air Crisp, adding extra time. This recipe is naturally gluten-free as written; check your specific rub and sauce labels, since some blends contain gluten-based thickeners. See the Air Crisp vs. Grill comparison above if you're deciding between functions.