Saturday, June 6, 2020

Air Fryer Chicken Wings

If there is one thing I love food and drink wise besides beer, it is some chicken wings. I love them so much. I could marry some chicken wings....well you know what I mean. Chicken wings are so good. I love the juiciness of the wings and the different flavors you can create with them. The only issue I have with them, they can be so unhealthy. Depending on the location, they can be very high in fat and carbs. I usually eat 10 and that is just over my fat count for the day. Top that off with the aforementioned beer and bleu cheese dipping sauce, you will be looking like Frank Detorre in Osmosis Jones.

Osmosis Jones | Warner Bros. Pictures
Let's get this picture of a grotesque Bill Murray out of our heads and get to cooking some healthy(ier) wings! Our family is experimenting with healthier versions of food. We recently bought an air fryer because we love fried food but do not like all the bad that comes a long with it. We decided to make air fryer chicken wings and here is how you can do it too! It is a pretty simple recipe. All you need is your favorite kind of wings and both the dry and wet flavors you want.
  1. Line the bottom of the air fryer with foil so you have an easier clean up. We also have a two year old daughter who can not eat the wings, so we cut up chicken breasts in nugget sized pieces. You can do the same if you have a small child, or you want boneless style wings.
  2. Set your air fryer to 400 degrees.
  3. Once your fryer reaches 400 degrees, place your chicken in the fryer. Do not stack them. The chicken needs to lay flat on the bottom of the fryer. Depending on the size of the fryer. Cooking the chicken may take a little bit since you can only cook so many at a time.
  4. LIGHTLY spray the chicken with spray cooking oil. And I mean lightly. This step is optional. We just wanted a little bit of crunch on our wings. Feel free to skip this step if you want.
  5. We used lemon pepper, Korean teriyaki, and a mild wing sauce 
    for our flavoring.
  6. After about 8-10 minutes, flip the chicken to the other side. Again, LIGHTLY spray the chicken with the spray cooking oil if you desire.
  7. After about another 8-10 minutes, the chicken should be done. As with all poultry, you need to check the inside temperature at the meatiest part is 165 degrees. It should be, but you should always double check. If it isn't, leave in for a few more minutes.
  8. Now comes the fun part! Take your favorite wet sauces and dump them in a container with a lid bigger enough to hold the chicken. Give it a nice couple of shakes and use tongs to take the chicken out. For dry flavors and rubs, we melted a TINY bit of butter in a container and placed the chicken inside. When then put our dry seasoning in (we used store bought lemon pepper) and gave it a nice shake. The butter was used so it would stick to the chicken. Feel free to use whatever you want to make sure it sticks.
And there is some healthy chicken wings. We eliminated the breading and frying. This saves a ton on your macros for fat and carbs. Yes, there is a little oil and butter but it limited and should not cause much trouble in your diet. We are going to be experimenting with different flavors in the future. I remember when I was younger a strawberry like glaze and it was delicious!

If you have a better way to cook the dry rub without using the butter or to make the chicken crispy without using the spray, please let me know! If you like this recipe, let me know in the comments. Please, follow the blog so you can get more recipes in the future and other content you may enjoy!

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