Simple Air Fryer Chicken Wings

Ingredients

• (1 TBL) Brown Sugar
• (1 1/2 TBL) Onion Powder
• (1 TBL) Garlic Powder
• (3 3/4 tsp) Paprika
• (1 1/2 tsp) Salt
• (1 1/2 tsp) Turmeric
• (1/2 tsp) Crushed Red Pepper
• (1 1/2 TBS) Tony Chachere's original Creole seasoning or other creole seasoning
• (4-6 packs) Chicken Wings

Directions

The Rub

Add all the rub ingredients together in a medium bowl. Mix well, breaking up all clumps.

The crushed red pepper adds the heat. ¼ tsp. is quite mild, increase the amount to increase the heat. 

This quantity of spices is enough for 40-50 wings. You can store it for later if you don't use it all.

The Wings

1. The three parts of the wing are called the drumette, the flat and the tip.

Flex the wing and find the center of the joints, position your knife at the center of the joint and it should slice down through the cartilage separating the parts with minimal effort, cutting off the tips. 

2. Lay out your flats and drumettes on paper towels or a wire rack and lightly salt with table salt to encourage drying. The dryer they are, the more crispy the wings will be.

Pat the wings dry before loading into the pre-heated air fryer. No additional seasoning at this time. Load as many as you can get so that they are not touching and can get air flow all around.

3. Cook the wings in your air fryer for 20 minutes at 450*F flipping halfway through. (If your air fryer can only reach 400*F you may need to cook 22 minutes to compensate for the temperature).

When finished, the skin should be golden brown. Coat cooked wings with the seasoning on all sides.

Notes

The rub also makes a great seasoning for tater tots and other fried potatoes!

You can save the wing tips for making chicken stock or broth. 

By Pete Bernstein