Crispy Fried Chicken with an Air fryer

Ingredients

• 2 pounds Chicken Wings (Bone‑in, split into flats and drumettes)
• 2 tablespoons Lemon Juice (Freshly squeezed)
• 1 tablespoon White Vinegar (Helps clean the wings)
• 2 tablespoons Virgin Olive Oil (Can substitute vegetable oil)
• 1 teaspoon Salt (Kosher or table salt)
• 1 teaspoon Garlic Powder
• 1 teaspoon Aromat Seasoning (All‑purpose seasoning; substitute with any seasoned salt blend)
• ½ teaspoon Black Pepper (Freshly ground preferred)
• 1 teaspoon Parsley Flakes (Dried; fresh parsley used for garnish)
• 1 teaspoon Smoked Paprika (Adds color and smoky flavor)
• 2 tablespoons Corn Flour (Provides extra crispness; gluten‑free)
• 1 tablespoon Fresh Parsley (Chopped, for garnish)

Instructions

1. Cut the wings

   Using a sharp knife, cut each chicken wing at the joint into two pieces – the flat and the drumette.

   Time: PT5M

2. Wash the wings

   Place the wing pieces in a bowl, add lemon juice and white vinegar, and swish them around. Rinse under cold water until the water runs clear, removing any remaining feathers or debris.

   Time: PT5M

3. Pat dry

   Transfer the washed wings to a clean surface and pat them dry with two paper towels, removing as much moisture as possible.

   Time: PT3M

4. Season the wings

   In the mixing bowl, drizzle olive oil over the wings, then sprinkle salt, garlic powder, Aromat seasoning, black pepper, parsley flakes, smoked paprika, and finally corn flour. Toss until every piece is evenly coated.

   Time: PT5M

5. Rest in the refrigerator

   Cover the bowl with plastic wrap and let the seasoned wings rest in the fridge for 30 minutes.

   Time: PT30M

   Temperature: 4°C

6. Pre‑heat the air fryer

   Set the air fryer to 180°C and let it pre‑heat for about 5 minutes.

   Time: PT5M

   Temperature: 180°C

7. Arrange the first batch

   Place a single layer of wings in the air‑fryer basket, making sure they do not touch or overlap.

   Time: PT5M

   Temperature: 180°C

8. Cook first side

   Air‑fry for 10 minutes.

   Time: PT10M

   Temperature: 180°C

9. Flip and finish cooking

   Flip the wings and cook for another 10 minutes until golden and crisp.

   Time: PT10M

   Temperature: 180°C

10. Remove and keep warm

    Transfer the cooked batch to a clean plate and keep it covered loosely with foil while you cook the remaining batches.

    Time: PT2M

11. Repeat for remaining batches

    Repeat steps 7‑9 for the second and third batches, using the same temperature and timing.

    Time: PT30M

    Temperature: 180°C

12. Final quick reheat (optional)

    After all batches are cooked, place all wings back in the basket for 30‑60 seconds to ensure they are uniformly hot.

    Time: PT1M

    Temperature: 180°C

13. Garnish and serve

    Sprinkle freshly chopped parsley over the wings and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

15 g

Fiber

1 g