Ingredients
Scale
- 1 lb Chicken wings (flats and drumettes)
- 2 Salmon fillets (approx. 6 oz each)
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Onion powder
- 1 teaspoon Sea salt
- 1/2 teaspoon Cracked black pepper
- 1 Lemon, cut into wedges
- Optional: Fresh parsley for garnish
Instructions
- Start by patting the chicken wings and salmon fillets completely dry with paper towels. Removing excess moisture is the most important secret to achieving a crispy texture. Place the wings and salmon in two separate bowls. Whisk together the olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper in a small jar. Drizzle half of the seasoning mix over the wings and the other half over the salmon, tossing well to ensure every inch is coated.
- Preheat your air fryer to 400°F (200°C). Place the chicken wings in the air fryer basket in a single layer, ensuring they do not overlap. Cook the wings for 10 minutes. After 10 minutes, flip the wings and move them to one side of the basket. Place the salmon fillets on the other side. Continue air frying for another 8 to 10 minutes. The wings are done when the skin is golden and crispy, and the salmon is done when it reaches an internal temperature of 145°F and flakes easily with a fork.
- Remove the wings and salmon from the air fryer carefully. Let the meat rest for 2 to 3 minutes to allow the juices to redistribute. Arrange the crispy wings and the tender salmon on a large platter. Squeeze fresh lemon juice over the salmon to brighten the flavors and garnish the entire plate with chopped fresh parsley. Serve immediately while hot and at peak crispiness.
- Cook Time: 30 minutes