Crispy air fryer chicken wings

Dry wings crisp. Wet wings steam. The paper towel is the most important tool in this recipe.

Serves

4 people

Prep

10 minutes

Cook

25 minutes

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Start with 1 kg of chicken wings. Mid wings and drumettes are the same wing in pieces and cook in the same time.

Do not oil the basket heavily or crowd it. Air needs to move around every wing. Cook in two batches if the basket is small.

Ingredients

• 1 kg chicken wings
• 1 tbsp vegetable oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp cracked black pepper
• 1 tsp baking powder (optional, for extra crunch)

Method

1. Pat the wings dry with paper towel. Dry them twice.
2. Toss the wings with the oil, garlic powder, paprika, salt, pepper and baking powder.
3. Heat the air fryer to 200°C. Lay the wings in the basket in one layer.
4. Cook for 12 minutes. Turn the wings. Cook for 10 to 13 minutes more, until the skin is crisp and the meat pulls from the bone.
5. Oven method: 220°C on a rack over a lined tray for 40 to 45 minutes, turned once.

Serve it

Serve plain with lemon, or tossed in hot sauce and butter, with a ranch or blue cheese dip.