I think I’ve mentioned before how much I love chicken wings. So, in case you weren’t aware, I LOVE chicken wings. Super crispy chicken wings (not drumettes mind you, the flats!)
I do overbake the chicken wings a bit – on purpose – as both the hubby and myself like chicken wings that have the blazes cooked out of them. Don’t worry, we don’t do that to our steaks!
Add your sauce of choice when done! I’m a huge fan of Franks Red Hot hot sauce with a splash of lemon juice and dollop of butter warmed up in a small saucepan. Or hotiyaki (Franks + teriyaki)!
Super Crispy Chicken Wings
Ingredients
- 1/4 cup flour
- 1 teaspoon Clubhouse Rotisserie Mix
- 1 teaspoon Clubhouse Herb & Pepper
- 1 pound chicken wings
Instructions
- Preheat the air fryer to 250°F.
- Make sure the chicken wings are defrosted and patted dry.
- Mix the flour and seasoning and dredge the chicken wings (I like to put the flour mix in a ziploc bag and then 4 wings and give the bag a shake). Tap off any excess.
- Cooking spray the rack and lay the chicken out in an even layer.
- Cook at 250°F for 10 minutes, then up the heat to 400°F and cook for an additional 10, flip over then another 10.*
Notes
Note that the times may differ! I have a Cosori rotisserie/air fryer and it's not quite as quick as other air fryers with a smaller space and has a bit longer cooking time than usual air fryers.
I used to use the trick of baking powder in the dredge, but for some reason it makes the wings really salty and the Hubby commented numerous times that the taste was off for him.
SUPER CRISPY CHICKEN WINGS