Crispy Air Fryer Chicken Wings

Ingredients

• 1 kg Chicken wings (Thawed, separated into two pieces if needed)
• 1 cuillère à soupe Garlic powder
• 0.5 cuillère à soupe Salt
• 1 cuillère à soupe Cayenne pepper
• 0.5 cuillère à soupe Red tandoori curry
• 1 cuillère à soupe Dried herbs (Provence herbs)
• 1 cuillère à soupe Smoked paprika
• 1 cuillère à soupe Chicken spice blend
• 1 cuillère à soupe Gold seasoning (Commercial golden spice blend)
• 1 cuillère à soupe All-purpose seasoning
• 1 cuillère à soupe Vegetable oil (Sunflower or canola oil)
• 1 feuille Aluminum foil (To line the bottom of the Air Fryer (optional))

Instructions

1. Preheat the Air Fryer

   Turn on the Air Fryer and set the temperature to 180 °C. Let it heat for about 5 minutes.

   Time: PT5M

   Temperature: 180°C

2. Prepare the spice mixture

   In a large bowl, combine the garlic powder, salt, cayenne pepper, red tandoori curry, dried herbs, smoked paprika, chicken spice blend, “gold” seasoning, “all‑purpose” seasoning and vegetable oil. Mix well with a spoon until you get a homogeneous paste.

   Time: PT5M

3. Coat the chicken wings

   Add the chicken wings to the bowl containing the spice mixture. Mix with tongs or your hands (cooking gloves recommended) until each wing is well coated.

   Time: PT5M

4. Arrange the wings in the basket

   Line the bottom of the Air Fryer basket with a sheet of aluminum foil (optional). Arrange the wings in a single layer, without overlapping. If you have many wings, use both separate baskets.

   Time: PT2M

5. Cook the wings

   Cook the wings at 180 °C for 30 minutes. At halfway (after 15 minutes), open the basket and shake it or turn the wings with tongs for even cooking.

   Time: PT30M

   Temperature: 180°C

6. Rest and serve

   Remove the wings, let them rest for 2 minutes before serving. Serve hot, accompanied by sauces of your choice (ranch, barbecue sauce, etc.).

   Time: PT2M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Garlic powder: Fresh minced garlic
• Instead of Salt: Sea salt
• Instead of Cayenne pepper: Spicy paprika, Chili powder
• Instead of Red tandoori curry: Standard red curry
• Instead of Dried herbs (Provence herbs): Italian herb blend
• Instead of Smoked paprika: Sweet paprika
• Instead of Chicken spice blend: Homemade spice blend (thyme, rosemary, paprika, garlic powder)
• Instead of Gold seasoning: Salt and pepper + turmeric
• Instead of All-purpose seasoning: Universal spice blend
• Instead of Vegetable oil: Light olive oil
• Instead of Aluminum foil: Parchment paper

Equipment Needed

• Air Fryer
• Large mixing bowl
• Tablespoon (measure)
• Kitchen tongs
• Aluminum foil (optional)
• Timer or smartphone (optional)

Critical Steps — Do Not Skip

• Mix the spices with the oil before coating the chicken.
• Do not overload the Air Fryer basket.
• Turn the wings halfway through cooking for even browning.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of chipotle powder.
• Serve with fresh lemon wedges to add freshness.
• Sprinkle a little chopped fresh cilantro just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for 3 to 4 days.

Freezer: You can freeze the cooked wings, vacuum‑sealed, for up to 2 months. Reheat at 180 °C in the oven or Air Fryer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spice mixture in advance and store it in a small airtight jar.
• Marinate the seasoned wings in the refrigerator overnight for an even more pronounced flavor.