Chicken Wings
Chicken Wings
Servings
1lb wings
Servings
1lb wings
Ingredients
Instructions
  1. Separate wings/drummies and remove tip (save for stockmaking)
  2. In a bowl, season the wings with salt, place on an open-air rack in the refrigerator for between 2 hours and overnight (dry-brine).
  3. Remove wings from refrigerator, pat dry with a paper towel.
  4. Mix the wings with oil in a bowl then toss with baking powder
  5. Add optional salt-free seasoning (e.g. Memphis dust with a bit of cayenne added) and mix. Not too aggressively – you want the baking powder to stay in contact with the skin.
  6. In a single layer, place the chicken wings in the air fryer for 8 minutes at 400F, flip them, then return to the air fryer for another 8 minutes. If not sufficiently brown and crispy, give them another minute or two watching closely to avoid over cooking.
  7. Toss in bowl with the melted butter and the hot sauce, and serve.
Recipe Notes

If preparing wings to be frozen then cooked later, you can save time by salting them before freezing. In effect this will dry-brine them during freezing and thawing. I’d thaw them slowly in the refrigerator or on the counter, not in the microwave or any other quick-thaw method.