Ingredients
Scale
- 1 lb Chicken wings (flats and drumettes)
- 1 large Bell pepper, sliced into strips
- 1 cup Broccoli florets or Zucchini slices
- 1 tablespoon Olive oil or Avocado oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Onion powder
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Start by patting the chicken wings completely dry with paper towels. This step is crucial for achieving maximum crispiness. In a large mixing bowl, toss the wings and the chopped vegetables with the olive oil. Sprinkle the garlic powder, smoked paprika, onion powder, salt, and pepper over the mixture. Toss everything together until the wings and vegetables are evenly coated in the seasoning and oil.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the chicken wings and vegetables in the air fryer basket in a single layer. Do not overcrowd the basket; work in batches if necessary to ensure proper airflow. Cook for 18 to 20 minutes. At the halfway mark (around 10 minutes), shake the basket or use tongs to flip the wings and toss the vegetables. This ensures even browning and prevents sticking.
- Once the wings reach an internal temperature of 165°F and the skin is golden brown and crispy, remove them from the air fryer. Transfer the wings and vegetables to a serving platter. Garnish with fresh parsley if desired. Serve immediately while hot and crispy with your favorite dipping sauce on the side.
- Cook Time: 30 minutes