Crispy, Easy Air Fryer Chicken Wings ! YOU WILL LOVE ! No oil

Ingredients

• 4 pieces Chicken Thighs (skin‑on, bone‑in for juiciness)
• 2 tablespoons Cajun Seasoning (store‑bought or homemade blend)
• 1 teaspoon Garlic Powder (ground)
• 1 teaspoon Onion Powder (ground)
• 1 teaspoon Salt (regular table or kosher salt)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 cup All-Purpose Flour (for dredging, sifted)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Pat Dry Chicken

   Remove chicken thighs from packaging, discard any excess liquid and pat dry with paper towels.

   Time: PT2M

2. Combine Dry Seasonings

   In a small bowl mix Cajun seasoning, garlic powder, onion powder, salt, and black pepper.

   Time: PT2M

3. Season Chicken

   Rub the seasoning mixture all over the chicken pieces, making sure to coat both sides thoroughly.

   Time: PT3M

4. Dredge in Flour

   Place the flour in a shallow dish and lightly press each seasoned chicken piece into the flour, shaking off excess.

   Time: PT3M

5. Heat Oil

   Add vegetable oil to the pan to a depth of about 1‑1.5 inches and heat over medium‑high until it reaches 350°F.

   Time: PT5M

   Temperature: 350°F

6. Fry Chicken

   Carefully lower the coated chicken into the hot oil. Fry for 6‑8 minutes per side, or until the internal temperature reaches 165°F and the coating is golden‑brown.

   Time: PT15M

   Temperature: 350°F

7. Drain and Rest

   Remove chicken with tongs, place on the paper‑towel‑lined plate, and let rest for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

18g

Fiber

1g