Chicken wings

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Hot wings are like sex... the very, very worse I have ever had was wonderful!!???? Thinking back to my younger days!?????
Genetic engineered chicken..... fat breast and has 12 wings?? Don't laugh, someone will do it!!!!!
 
They are in the air fryer at 400 for 20 minutes. Some oil and sea salt and the other half has oil and lemon pepper. Then turn over for another 20. Kim
 
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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.
 
Don't add the oil into the air fryer.
I've had best luck 390 @ 24 but 400 @ 20 would do the same. Good luck.
 
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.
Thanks Brian. Is 400 about right? Kim
 
400 should be great.

Oh I forgot about the big *** tub of Cisco BBQ sauce.

With that you have all the "standard" flavors of wings sold in 99 percent of restaurants across the USA and the technique to reproduce them at home.

A while ago i did hot wings for the lady.

(She likes wing stop. I say wing stop wings tast like the soulth end of a sweaty north bound mule.)

Bbq, hot, lemon pepper and teriyaki, all in their own little bowls looking like i just bought them from wing stop (who sucks *** at making wings strangely enough..)
My girl almost lost her mind.
Now if I could reproduce McDonald's chicken nuggets she would realy swoon.
 
Thanks for all the tips guys. Here they are. They were great. Washed them down with a beer and clam. Kim

4555EC77-0AD0-4F4B-AFAB-6CDF8647A2A9.jpeg
 
I like wings ok....I mean they taste good and all, but it ends about there. You have to eat a million of um to amount to anything. There ain't no meat on um. But I like lemon pepper, barbeque, buffalo, pretty much whatever. But I eat them baked, not fried.
 
I like wings ok....I mean they taste good and all, but it ends about there. You have to eat a million of um to amount to anything. There ain't no meat on um. But I like lemon pepper, barbeque, buffalo, pretty much whatever. But I eat them baked, not fried.
After my wife made the first batch of wings I liked them so much but wanted more meat. I asked her to buy chicken legs and make them the same way as the wings. It worked out GREAT!!! I had plenty of meat plus the great flavor and texture.

 
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After my wife made the first batch of wings I liked them so much but wanted more meat. I asked her to buy chicken legs and make them the same way as the wings. It worked out GREAT!!! I had plenty of meat plus the great flavor and texture.
I don’t really eat much dark meat. Kim
 
I like wings ok....I mean they taste good and all, but it ends about there. You have to eat a million of um to amount to anything. There ain't no meat on um. But I like lemon pepper, barbeque, buffalo, pretty much whatever. But I eat them baked, not fried.
I’ll try the oven sooner or later. Kim
 
Ya know the "air fryer" is just a new name for a "convection oven", Right?

AKA a regular oven with a fan built in.....

Its 1950s tech that some genius branded recently and made a lot of money.

No actual frying (submerging in hot oil) takes place in an air fryer. Its just a heating coil, (exactly like an eletric stove top coil) and a fan.

Just incase some folks haven't used one.
 
Ya know the "air fryer" is just a new name for a "convection oven", Right?

AKA a regular oven with a fan built in.....

Its 1950s tech that some genius branded recently and made a lot of money.

No actual frying (submerging in hot oil) takes place in an air fryer. Its just a heating coil, (exactly like an eletric stove top coil) and a fan.

Just incase some folks haven't used one.
Yes, but it doesn't heat up the house in the summer!!
 
Ya know the "air fryer" is just a new name for a "convection oven", Right?

AKA a regular oven with a fan built in.....

Its 1950s tech that some genius branded recently and made a lot of money.

No actual frying (submerging in hot oil) takes place in an air fryer. Its just a heating coil, (exactly like an eletric stove top coil) and a fan.

Just incase some folks haven't used one.

Since we have one, yeah. I know exactly what it is. No matter the technology, it's still way healthier than plunkin it in grease.
 
I like wings ok....I mean they taste good and all, but it ends about there. You have to eat a million of um to amount to anything. There ain't no meat on um. But I like lemon pepper, barbeque, buffalo, pretty much whatever. But I eat them baked, not fried.
Chicken wings are diet food, you burn calories eating them all
 
Chicken wings are diet food, you burn calories eating them all

Yeah they burn right off cause there ain't nuthin there. lol I much prefer thighs and legs. I like the occasional breast, but man that's some DRY meat.
 
I boil them in a barbecue marinade and before I broil them in the oven they get a dry rub.
 
Since we have one, yeah. I know exactly what it is. No matter the technology, it's still way healthier than plunkin it in grease.

It wasn't directed at you Rusty. Just that I know some, maybe most, folks here are older...:poke:.....and my not be up on this new fangled technology.

It was worded in a pretty smart *** tone tho so for that I apologize.

So anywho baking in an oven (convection or not) is basically the same as using an air fryer.

Air fryers work quickly and very well because they only heat a small area and they are able to get that entire area HOT.
They also have superb air flow AROUND the food vs a convection oven just blowing over the top or a regular oven baking with no fan.


We need a cheers emoji.

Cheers bud!
 
It wasn't directed at you Rusty. Just that I know some, maybe most, folks here are older...:poke:.....and my not be up on this new fangled technology.

It was worded in a pretty smart *** tone tho so for that I apologize.

So anywho baking in an oven (convection or not) is basically the same as using an air fryer.

Air fryers work quickly and very well because they only heat a small area and they are able to get that entire area HOT.
They also have superb air flow AROUND the food vs a convection oven just blowing over the top or a regular oven baking with no fan.


We need a cheers emoji.

Cheers bud!

We got one because it's FAST and it doesn't heat up the whole kitchen OR use 220V.
 
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