“Tailgating” at Home!
Crispiest, juiciest, most succulent wings that prove that deep frying isn’t the only way to achieve crunchy yet moist and tender wings.
Finally wings that are crisp and luscious without the mess of frying. In an air-fryer, the hot air circulates around the meat creating a crunchy exterior while sealing in the juices for tenderness. Don’t forget to pre-heat the air-fryer too, which helps ensure that crispiness.
BE BRAVE and experiment with the sauce or the rub if you like, but don’t skip the part where you refrigerate the wings with cornstarch/ baking powder mixture on them – that’s what makes them so very deliciously crispy. Interested in the science behind that – the baking powder/cornstarch combination creates an alkalinity that encourages moisture absorption and also helps break down proteins. Both these lead to better browning that contributes to extra crispiness!
Happy tailgating – or at least to football foods that are not too bad for you!!
Air Fryer Chicken Wings
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
2 lbs. chicken wings (separate the flats and drumettes)
2 teaspoons baking powder
2 teaspoons cornstarch
1 teaspoon Morton’s kosher salt
1 teaspoon O&V Smoked Paprika *
1 teaspoon onion powder
2 teaspoons O&V Garlic Butter Mix *
1 teaspoon cracked pepper
2 tablespoons O&V Garlic EVOO *
2 tablespoons mild hot sauce (like Frank’s RedHot)
Nonstick vegetable oil spray or additional EVOO to brush on air fryer
Preparation
Pat dry the chicken wings with paper towels and place in a bowl. Add the cornstarch and baking powder and toss well to coat all the wings. Lay out the wings on a baking tray and refrigerate for 1-3 hours.
Spray the air-fryer basket with vegetable oil spray or brush lightly with an unflavored EVOO. Pre-heat to 400F.
Mix the salt, pepper, Garlic Butter Mix, onion powder and paprika in a small bowl.
Transfer the chilled wings into a large clean bowl and sprinkle with the spice mix, the 2 tablespoons of Garlic EVOO and the hot sauce. Toss wings to coat well.
Working in batches (based on the size of your air-fryer) arrange the wings in a single layer in the air-fryer leaving a little space between them.
Cook for 10 minutes, open and flip them over and cook for an additional 6-8 minutes (some air-fryers may need more time – check the internal temperature of the chicken which should be at 165F)
Place on a serving platter and rest for 5 minutes before serving with the homemade ranch dressing
Serves 4 – 6 servings
Active time 45 minutes Total Time: 45 minutes plus time for chilling the wings
Notes
* The Garlic EVOO and Garlic Butter Mix add delicious garlicky flavor and the Smoked Paprika adds depth and color to the wings. You can use an Unflavored EVOO and another high-quality paprika. A high-quality garlic powder or roasted garlic granules can be used, but it will change out the flavor of these wings.
The home-made ranch dressing is a keeper too!
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free, Appetizer, Crispy Air Fryer Wings, Garlic EVOO, Smoked Paprika, Garlic Butter Mix, Home-Made Ranch Dressing
