J Kenji Lopez Alt Chicken Wings Food
AIR-FRYER SPICY CHICKEN WINGS
Chicken wings turn out perfectly when they're cooked in an air fryer. Here, they are tossed with a bit of baking powder before frying, which yields a particularly crunchy, browned skin with a rough, craggy texture. It's a technique based on one from Ben Mims's cookbook, "Air Fry Every Day" (Clarkson Potter, 2018), which he learned from J. Kenji López-Alt from Serious Eats. After frying, the wings are tossed with a honey and chile-based sauce spiked with fresh lemon juice and zest. Sticky, fiery and impossible to stop eating, they are an easier, leaner version of deep-fried chicken wings, made without the mess.
Provided by Melissa Clark
Categories finger foods, poultry, appetizer, main course
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, toss chicken with baking powder, salt and pepper until the pieces are thoroughly coated. Spread the pieces out on a rack placed on a rimmed baking sheet and refrigerate, uncovered, for at least 1 hour and up to overnight. (The longer, the better.)
- Heat the air fryer to 400 degrees, if preheating is necessary.
- Arrange chicken on air fryer rack so all of the pieces are standing up against the edges of the basket, with as much space around each one as possible. Fry until golden brown and crispy, about 20 minutes.
- Meanwhile, in a large bowl, whisk together butter, lemon zest and juice, honey, Tabasco and sriracha.
- Immediately transfer the fried chicken wings to the bowl with the honey-chile sauce and toss well. Serve at once.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 343 milligrams, Sugar 0 grams, TransFat 0 grams
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