And… we have another win for the air fryer.
The method, from thekitchn.com, is wicked simple, and much faster than my more usual hot oven method.
Yesterday, I posted my updated Buffalo Wing Sauce recipe – using seasoned rice vinegar in place of white vinegar, so today we’ll put that together with a batch of wings, some carrot and celery sticks, and some ranch and blue cheese dressing for dipping all that wing goodness in.
Note: one of our local markets carries chicken “drumettes,” and we prefer them to the more traditional wings, but you can use either for this recipe.
•1 tray chicken wings (about 10)
•2 tbsp flour
•1/2 tsp black pepper
•1 tsp Aleppo pepper
•1 tsp dried parsley
•1/2 tsp Seasoned Salt
•1/2 tsp garlic powder
•1/2 tsp onion powder
•1 tsp veggie oil
Place the flour and seasonings in a gallon sized zipper bag and shake to blend.
Add the chicken wings and the oil and shake to coat all of the chicken pieces evenly.
Heat your air fryer to 380º and arrange the chicken in the basket.
Cook for 25 minutes, taking the basket out and tossing the wings every five minutes.
After 25 minutes, increase the temperature to 400º and cook until the wings are crispity and browned.
Toss with your preferred sauce to coat the wings well and serve.