Crispy Air Fryer Chicken Wings – Spicy Crust
Crispy chicken wings cooked quickly in an air fryer, with a flavorful and spicy crust.
Steps
- 1
Cut wings into drumettes and flats. Pat dry with paper towels, then sprinkle with baking powder and toss to coat evenly. Set aside.
- 2
In a small bowl, mix brown sugar, smoked paprika, garlic powder, salt, black pepper, mustard powder, and cayenne pepper.
- 3
Sprinkle spice mixture over wings and massage gently to coat each piece. Refrigerate for 20-30 minutes or overnight for best results.
- 4
Pour 120 ml water into the inner pot of the air fryer. Attach the air fryer basket and arrange wings in a single layer.
- 5
Set air fryer to 200°C (400°F) for 15 minutes. Flip wings halfway through. Serve immediately.
Shopping list
900g fresh chicken wings, 2 tbsp baking powder, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tsp salt, 1/2 tsp ground black pepper, 1/4 tsp dry mustard powder, 1/4 tsp cayenne pepper, 120ml water
Recipe story
Crispy chicken wings originated in American cuisine, becoming popular in bars and restaurants in the 1960s. This recipe adapts them for the air fryer, maintaining the crispy texture and bold flavors. The quick version combines modern cooking techniques with the classic taste of seasoned wings.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
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