Testy Air Fryer Chicken Wings Recipe :- Enjoy chicken wings? Have you ever attempted to prepare them with an air fryer? It just takes 35 minutes to prepare these delicious chicken wings made in an air fryer!
Testy Air Fryer Chicken Wings Recipe
The simple seasoning for these chicken wings consists of granulated onion, garlic, and salt. I’ve also included some chilli flakes, but feel free to omit them if you’re not into spicy food. Naturally, you are welcome to substitute your preferred spice blend.
INGREDIENTS
- 1kg chicken wings
- 1 tablespoon vegetable oil
- 1 teaspoon garlic granules
- 1/2 teaspoon onion granules
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- ¼ teaspoon dried chilli flakes (optional)
- 1 level tablespoon baking powder (NOT baking soda)
- FOR THE HOT HONEY BUTTER
- 2 tablespoons unsalted butter
- 80ml (1/3 cup) hot sauce (such as Sriracha or Franks)
- 2 teaspoons runny honey
- 2 teaspoons lime juice
- pinch of salt to taste
- 1/4 teaspoon freshly ground black pepper
ALSO SEE
INSTRUCTIONS
As directed by the manufacturer, preheat your air fryer (some models don’t require preheating, so make sure to check the instructions).
Transfer the chicken wings to a sizable bowl or platter. Using paper towels, thoroughly pat dry the skin. Removing as much moisture as possible will help the skin firm up wonderfully.
Using your hands, gently toss the chicken wings in the vegetable oil to coat them lightly. Although it may not appear like there is much oil, I assure you that you no longer need it. In a separate bowl, mix the garlic and onion granules, baking powder, black pepper, and chill flakes (if using).
To coat the chicken, lightly combine and sprinkle this mixture over the chicken wings.
After putting the chicken wings in the air fryer, cook them for around 35 minutes at 200C/400F. Avoid packing the fryer too full; unless your air fryer is quite large, you will have to cook them in batches.
When the wings are done, take them out of the fryer and tear one apart to check the consistency of the meat. It should be very crispy and have tender meat with no pink streaks. Accompany with your preferred sauce.
In a skillet over low heat, melt the butter to form the hot honey butter. Keep warm on low heat, or take off the heat, let cool fully, and store in the refrigerator if preparing ahead of time. Warm up in a little pot over low heat. Use a silicone pastry brush to lightly coat the chicken with honey butter when it’s time to serve. Utilise the remaining portion as a dipping sauce (you are welcome to substitute your preferred sauce, of course).
NUTRITION INFORMATION:
Amount Per Serving:
- CALORIES: 479
- TOTAL FAT: 36g
- SATURATED FAT: 14g
- TRANS FAT: 0g
- UNSATURATED FAT: 20g
- CHOLESTEROL: 114mg
- SODIUM: 906mg
- CARBOHYDRATES: 16g
- FIBER: 1g
- SUGAR: 3g
- PROTEIN: 21g
