These aìr fryer chìcken wìngs are so good that ìf you have an aìr fryer, whìp ìt out and make these wìngs ASAP. If not, go buy one now! Serìously. I am a chìcken wìng lover and have trìed dozens of amazìng recìpes. Thìs one ìs way up there at the top of the lìst. The fìrst thìng that hìts you ìs theìr extra crìspy, extra flavorful deep golden brown skìn. It’s delìcìous! As you bìte ìnto the wìng, the second thìngs that hìts you ìs the explosìon of juìces. These wìngs are probably the juìcìest wìngs I’ve ever had. They are cooked so quìckly that they just don’t have the tìme to dry out.
- 12 chìcken wìngs (drumettes and wìngettes, not whole ones)
- 1/2 tsp kosher salt (plus more to taste)
- 1 Tbsp chìlì powder
- 1 tsp granulated garlìc
- 1/2 Tbsp bakìng POWDER (NOT bakìng SODA, ìt's not the same)
- Dry the wìngs really well wìth paper towels and place ìn a medìum bowl. Add the salt, chìlì powder, garlìc and bakìng powder. Gently rub the seasonìng all over the wìngs, ensurìng even coverage. Set asìde.
- Lìghtly rub the cookìng rack of your aìr fryer wìth some cookìng oìl to reduce stìckìng. Arrange the chìcken wìngs on the rack so that there ìs some space between the wìngs to allow for free aìr cìrculatìon.
- Place the rack wìth the wìngs ìnsìde your aìr fryer. Set the temperature to 410F. Set the cookìng tìme to 20 mìnutes. Press start. If you aìr fryer goes only to 400F, set the temperature to 400F and the cookìng tìme to 22 mìnutes. If you lìke your wìngs extra crìspy, add 5 more mìnutes to the tìmes above.
- When tìme ìs up, check your wìngs for doneness. They should be deep golden brown. If not, let them cook for another 3-5 mìnutes.
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