Air Fryer Chicken Wings with Smoky Tangy Barbecue Mayo Sauce

Ingredients

• 1.5 kg Chicken Wings (mixed wingettes and drumettes)
• 1 tbsp Paprika (regular sweet paprika)
• 1 tsp Smoked Paprika (for deeper color and smoky flavor)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 0.5 tsp Cayenne Pepper (optional for extra heat)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp Coriander Powder
• 0.5 tsp Ground Cumin
• 1 tsp Chicken Seasoning (store‑bought blend)
• 0.5 tsp Black Pepper (freshly cracked)
• 0.5 tsp MSG (optional for umami; substitute mushroom powder)
• 1 tbsp Brown Sugar
• 0.5 tsp Oregano
• 1 tsp Salt
• 1 tsp Baking Powder (helps crisp the skin)
• 2 tbsp Olive Oil (light coating before air‑frying)
• 0.5 cup Mayonnaise (full‑fat for best texture)
• 2 tbsp Barbecue Sauce
• 1 tsp Hot Sauce (e.g., Tabasco)
• 1 tsp Chili Sauce (e.g., sweet chili or sriracha)
• 1 tsp Pickle Juice
• 1 tsp Soy Sauce

Instructions

1. Prepare the spice mix

   In a mixing bowl combine paprika, smoked paprika, red chili powder, cayenne pepper (if using), garlic powder, onion powder, coriander powder, ground cumin, chicken seasoning, black pepper, MSG (or mushroom powder), brown sugar, oregano, and salt. Stir until evenly blended.

   Time: PT5M

2. Make the smoky tangy barbecue mayo sauce

   In a small bowl whisk together mayonnaise, barbecue sauce, hot sauce, chili sauce, pickle juice, and soy sauce until smooth. Adjust seasoning with extra hot sauce or soy sauce if needed.

   Time: PT5M

3. Dry the chicken wings

   Spread the wings on a clean surface and pat them completely dry with kitchen paper towels. Flip and pat the other side as well.

   Time: PT5M

4. Coat wings with baking powder and spice mix

   Place the dried wings back into the large mixing bowl. Sprinkle baking powder over them, then add the prepared spice mix. Using your hands, toss until every piece is evenly coated.

   Time: PT5M

5. Rest the seasoned wings

   Let the coated wings rest at room temperature for at least 15 minutes. This allows the baking powder to react with the skin.

   Time: PT15M

6. Add oil and final toss

   Drizzle 2‑3 tbsp olive oil over the rested wings and toss again to ensure a thin, even coating.

   Time: PT2M

7. Preheat the air fryer

   Turn on the air fryer and preheat to 195°C for about 5 minutes.

   Time: PT5M

   Temperature: 195°C

8. Arrange and season wings for first cook

   Place the wings skin‑side down on the air fryer tray in a single layer. Sprinkle a generous amount of the spice mix over the top side.

   Time: PT3M

9. First cooking stage

   Cook the wings at 195°C for 20 minutes, flipping them halfway through (after 10 minutes).

   Time: PT20M

   Temperature: 195°C

10. Increase temperature for extra crisp

    Raise the air fryer temperature to 205°C and continue cooking for an additional 7‑8 minutes until the skin is deeply golden and crisp.

    Time: PT8M

    Temperature: 205°C

11. Finish and serve

    Remove the wings, give them a final light dusting of the spice mix if desired, and transfer to a serving platter. Serve hot with the smoky tangy barbecue mayo sauce on the side.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

5g

Fat

20g

Fiber

0g