Ingredients
Scale
- 1 lb Chicken wings (flats and drumettes separated)
- 2 Medium Yukon Gold potatoes, cut into wedges
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Onion powder
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish and your favorite dipping sauce
Instructions
- Start by patting the chicken wings completely dry with paper towels. This is the secret to getting them extra crispy. Place the wings and the potato wedges in a large mixing bowl. Drizzle with olive oil and sprinkle the garlic powder, smoked paprika, onion powder, salt, and pepper over everything. Toss the mixture thoroughly until every wing and potato wedge is evenly coated in the seasoning and oil.
- Preheat your air fryer to 400°F (200°C). Arrange the wings and potatoes in the air fryer basket in a single layer. Do not overcrowd the basket; cook in batches if necessary to ensure proper airflow. Set the timer for 25 minutes. At the 12-minute mark, remove the basket and give it a good shake or use tongs to flip the wings and potatoes. This ensures they turn golden brown on all sides. Continue cooking until the chicken reaches an internal temperature of 165°F and the potatoes are tender.
- Once the timer goes off, carefully remove the wings and potatoes from the air fryer. They should be deeply golden and sizzling. Transfer them to a serving platter and garnish with fresh chopped parsley if desired. Serve immediately while they are at their peak crispiness. Pair them with a side of ranch, blue cheese, or buffalo sauce for the ultimate experience.
- Cook Time: 35 minutes