Ingredients
Scale
- 1 lb Chicken wings (flats and drumettes)
- 1 tbsp Avocado oil
- 1 tsp Garlic powder
- 1/2 tsp Smoked paprika
- Salt and pepper to taste
- 2 Large Russet potatoes, cut into batons
- 1 tbsp Olive oil
- 1/2 tsp Sea salt
- 4 Large Flour tortillas
- 2 tbsp Melted butter
- 2 tbsp Cinnamon sugar
Instructions
- Start by patting your chicken wings and potato batons completely dry with paper towels. Removing moisture is the secret to achieving that signature crispy texture. Soak the cut potatoes in cold water for 10 minutes to remove excess starch, then dry them again. Toss the wings in a bowl with avocado oil and spices until evenly coated. In a separate bowl, toss the dried potatoes with olive oil and salt.
- Preheat your air fryer to 400°F (200°C). Place the wings in the basket in a single layer, ensuring they do not overlap. Cook for 15 minutes, shaking the basket halfway through. Remove the wings and set them aside. Increase the heat slightly if needed and add the potato batons. Air fry the fries for 12-15 minutes until they are golden brown and crunchy, shaking every 5 minutes for even browning.
- Once the savory items are finished, quickly wipe out the basket. Brush your tortillas with melted butter and sprinkle generously with cinnamon sugar. Cut them into triangles or roll them up. Place them in the air fryer at 350°F (175°C) for 3-5 minutes. They will puff up and become delightfully golden and crisp. Serve these warm as a fast and delicious finale to your meal.
- Arrange the crispy wings on one side of a large platter and pile the golden fries on the other. Serve with your favorite dipping sauces like ranch, buffalo sauce, or spicy ketchup. Keep the cinnamon dessert chips in a separate bowl to enjoy after the main course. The contrast of the savory crunch and the sweet finish makes for a perfect dining experience.
- Cook Time: 40 minutes