Air fryer buffalo wings

These are the crispiest-yet-juiciest chicken wings you will ever eat, all thanks to three little things: the special salt mixture, overnight refrigeration, and lastly, cooking them in the air fryer. Pair with the hot buttered sauce and you won’t be able to stop at one.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and fish.

6 Ingredients

  • 3 tsp sea salt flakes

  • 1 tsp baking powder

  • 1.5kg chicken V wings
  • Hot buttered sauce

  • 40g butter, melted

  • 1 tbsp sriracha

  • 1 tsp rice wine vinegar

5 Method Steps

  • Step 1

    Combine the salt
    (3 tsp sea salt flakes)
    and baking powder
    (1 tsp baking powder)
    in a bowl. Place the chicken wings
    (1.5kg chicken V wings)
    in a separate large bowl. Sprinkle the salt mixture over the chicken and toss until well coated.

  • Step 2

    Place a wire rack over a baking tray. Top with the wings in a single layer. Place in the fridge, uncovered, for 8 hours or overnight to dry out.

  • Step 3

    In batches, place the chicken wings in the basket of an air fryer. Cook at 200C for 25 minutes or until golden, crispy and cooked through.

  • Step 4

    Meanwhile, make the hot buttered sauce. Combine the butter
    (40g butter, melted)
    , sriracha
    (1 tbsp sriracha)
    and vinegar
    (1 tsp rice wine vinegar)
    in a small serving bowl.

  • Step 5

    Drizzle the wings with the hot buttered sauce to serve.
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