Today, we’re exploring a wonderfully easy yet incredibly tasty recipe—Air Fried Herb and Spice Chicken Wings. These wings are not only delectable but also fast to prepare, simple to make, and even the children will enjoy them. You may also note that I’ve avoided the term “spicy”, and these wings are not spicy hot, but they are spiced for flavour. Let’s delve into it.
I’ve written the recipe in grams but you can use teaspoons if you like. I love being able to weigh in grams for consistant results.
The ingredients I chose for my chicken wings are:
- Onion Flakes and Garlic Granules: I selected these as the foundation of the seasoning because they are akin to the dynamic duo of the culinary realm—excellent individually, but even more remarkable when combined. They contribute a delectable and savory umami flavour. I tend to purchase Onion flakes and Garlic granules rather than powder because there are less additives keeping them in suspension. Blitzing them in the Thermomix just before using keeps the flavour locked in.
- Paprika: I went with sweet paprika to add a milder flavour but you could add smoked paprika instead if you want a smoky touch without overpowering the other spices.
- Mustard Powder: Adds tang and depth, giving the chicken a layered flavor profile.
- Rosemary and Bell Pepper Flakes: Dried rosemary adds an earthy touch, while bell pepper flakes give a bit of sweetness and color.
- Chef’s Pinch of Salt: Don’t be shy here! Salt brings out all the other flavors.
Tipe for making aur fried chiecken wings:
- Prevent soggy wings: I chose herbs and spices rather than sauces for this recipe because I wanted crispy. They can still come out soggy if you overcrowd your air fryer. If you like really crispy wings, you need to give these a go.
- Avoid uneven Cooking: It’s best to keep all the wings separated if you can, they don’t take too long to cook, so do them in batches. Or move them about in the air fryer so they’re nicely separated, and getting toasty and golden brown.
- A lack of Flavour: This recipe is excellent in terms of flavour, but it is important to ensure that you have coated the chicken and not your hands. Use a fork or pair of tongs to evenly coat the chicken, and don’t forget to add a good pinch of salt. Personally, I prefer to sprinkle flaked salt at the end instead of blending it with the spice mix as this provides layers of flavour.
And there you have it! Crunchy, flavorful wings without any fuss. The best part? No deep frying needed, thanks to our trusty air fryer.
Herb and Spice Chicken Wings
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- 1 Thermomix
- 1 Air Fryer
- 2 g (1 teaspoon) Onion Flakes
- 4 g (1 teaspoon) Garlic Granules
- 2 g (1 teaspoon) Paprika (I used sweet)
- 3 g (1 teaspoon) mustard powder
- 1 g (1 teaspoon) rosemary (dried)
- 2 g (1 teaspoon) Bell pepper flakes (dried)
- oil just enough to coat the chicken wings
- a Chefs pinch of Salt. That means don’t be scared of it.
- 700 g Chicken wings
- Weigh the onion flakes, garlic granules, paprika, mustard powder into the TM bowl and blitz for 30 seconds / speed 10
- Add the rosemary and bell pepper flakes and mix again for 5 seconds / speed 5
- Place the chicken wings in a large bowl and coat them with a small amount of oil. I prefer using EVOO in a spray bottle to minimise the quantity used while ensuring even coating. Use your hands or a fork to ensure that every part of the wings is covered, and then sprinkle the herb and spice blend evenly over them. Mix well to coat, sprinkle with flaked salt, and combine all the ingredients.
- Finally, place the wings in your air fryer and set it to cook for 20 minutes at 180°C.