Chicken wings
I've used baking powder the last few times when baking. It helps give baked chicken a crispy crust.
Dry the wings as much as possible before applying the rub. Cook 20 minutes, turn over, cook 20 more, then turn over and finish (about 10 more minutes).
When done, toss them in your favorite sauce. I did these on Superbowl Sunday.
- 4 pounds chicken wings , halved at joints, wingtips discarded
- 2 Tablespoons baking powder *aluminum free
- 3/4 teaspoon salt
- 1/2 teaspoon cracker black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
Basically this.
The baking powder is KEY. Its basically a gamechanger.
I pat them dry, do the dry rub then into the air fryer, once cooked put some "Franks redhot" sauce in a bowl and toss the wings untill evenly coated.
I worked at restaurant and that how we made them.
When you order "hot wings" and 99 percent of restaurants they are covered in Franks redhot sauce.
One nice thing and olso the reason restaurants do it rhis way is you can cook all the wings AND THEN add the "flavor"
Hot wings go in the Franks.
Teriyaki wings in the teriyaki bowl. (Cisco brand)
Lemon pepper has its own bowl. (Cisco brand)
Next to that is the big Cisco bottle of parm.
"Dry" is as the come out the fryer
Anyone that has worked in a restaurant that sells wings will agree, this is how its done.
Now i kinda want some....
Franks and teriyaki are my favorites altho dry has its place also... shoot even lemon pepper are ok....
:)
Looks like im 6 minutes late.
