Air Fryer Chicken Wings

 

The chicken wings turn out great in the air fryer! We have tried different recipes. A single layer usually takes 20 min or slightly less. If there are more chicken wings, it could take longer to cook (~30 min). I have tried making lemon pepper wings and 2 recipes from the Wall Street Journal (WSJ) which were good! I did not make the marinade/sauce with the recipes in WSJ.

 

Air fryer chicken wings

Lemon Pepper

Ingredients:

·        Chicken wings enough to cover in a single layer in the air fryer

·        Olive oil

·        Lemmon pepper seasoning

 

Directions:

1.      Toss with olive oil and lemon pepper seasoning

2.      Put on foil and cook air fry for 10 min at 400

3.      Flip halfway through

 

Super Bowl Recipes: The Best Chicken Wings for the Win - WSJ

Preeti’s POW! Wings With Yogurt-Mint Sauce (~found on WSJ, —Adapted from chef Preeti Mistry)

Ingredients

For the marinade and wings:

·        3 tablespoons minced ginger

·        3 tablespoons minced garlic

·        ⅓ cup chaat masala

·        ½ tablespoon ground turmeric (omitted)

·        1 tablespoon Indian red chile powder (optional if you want it less spicy)

·        Zest and juice of 6 lemons

·        3 tablespoons neutral oil, such as grapeseed or sunflower

·        3 tablespoons kosher salt

·        2 pounds chicken wings

·        Chopped cilantro, to garnish

For the yogurt-mint sauce:

·        2 cups fresh mint

·        2 cloves garlic

·        2 cups plain yogurt

·        1 tablespoon salt

Directions

1.      In a container with a tight fitting lid or in a large ziptop bag, combine all ingredients for the marinade and wings, and toss to make sure the wings are submerged in the mix. Let wings marinate in the refrigerator at least 12 hours.

2.      Make the yogurt mint sauce: Combine all ingredients in a blender and purée until smooth.

3.      30 minutes before cooking, remove wings from refrigerator. Preheat oven to 375 degrees.

4.      Line a baking sheet with parchment paper and place a wire rack on top. Remove wings from marinade, shaking off any excess, and place wings on rack, making sure they do not touch.

5.      Roast until wings are just about cooked through, 25-30 minutes. Increase heat to 425 degrees, and cook until wings are brown, about 10 minutes. You want to get a char, but not dry them out. Transfer to a platter and garnish with cilantro. Serve with yogurt-mint sauce.

Nam Yu Chicken Wings With Scallion-Ginger Relish  (~found on WSJ, —Adapted from Chef Mei Lin)

Ingredients

For the chicken:

·        3 tablespoons kosher salt

·        3 teaspoons white pepper

·        5 pounds chicken wings

For the marinade:

·        1 jar nam yu (fermented red bean curd)

·        2 tablespoons grated ginger

·        1 tablespoon grated garlic

·        2 tablespoons granulated sugar

·        2 tablespoons light soy sauce

·        3 tablespoons dark soy sauce

·        ¼ cup Shaoxing wine

For the scallion-ginger relish:

·        ⅓ pound ginger, peeled

·        ½ cup packed chives

·        ½ cup grapeseed oil

·        1 teaspoon kosher salt

·        ½ cup shaved scallions greens

Directions

1.      In a bowl large enough to hold all the wings, combine salt and pepper. Add wings and toss to season. Let sit to allow salt mix to penetrate, about 20 minutes.

2.      In a large ziptop bag or container with a tight-fitting lid, combine marinade ingredients. Add wings, coat with marinade and place in refrigerator for at least two hours and up to 24.

3.      Make the relish: Purée all ingredients except scallion greens in a Vitamix or a blender, scraping down sides to make sure all ingredients are pulverized to a paste. Transfer mixture to a sauté pan over medium heat along with the scallion greens, and cook until sauce turns green, 3-5 minutes.

4.      About 30 minutes before cooking wings, remove them from fridge and preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and place a wire rack on top. Place wings on rack, making sure they do not touch or overlap, and roast until crispy, charred and cooked through, 20-30 mins depending on the size of the wings, flipping once halfway through cooking. Remove from oven, place on a serving platter with ginger-scallion relish and eat immediately.