Ingredients
Scale
- 2 lbs Chicken Wings (split into flats and drums)
- 3 Large Russet Potatoes (peeled and cut into wedges)
- 2 tbsp Olive Oil or Avocado Oil
- 1 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Salt and Black Pepper (to taste)
- 1/4 cup Buffalo Sauce or BBQ Sauce (optional for wings)
- 2 Apples, sliced (for the dessert portion)
- 1 tsp Cinnamon and 1 tbsp Honey (for the dessert portion)
Instructions
- Start by patting the chicken wings completely dry with paper towels; this is the secret to maximum crispiness. Place the potato wedges in a bowl of cold water for 10 minutes to remove excess starch, then pat them dry thoroughly. In a large mixing bowl, toss the potatoes and wings with olive oil, paprika, garlic powder, onion powder, salt, and pepper until everything is evenly coated.
- Preheat your air fryer to 400°F (200°C). Place the potatoes in the basket in a single layer and cook for 10 minutes. After 10 minutes, shake the basket and add the chicken wings. Continue cooking for another 15 minutes, shaking the basket halfway through. Ensure the internal temperature of the wings reaches 165°F. The potatoes should be fork-tender on the inside and golden-brown on the outside.
- Remove the wings and potatoes from the air fryer. Toss the wings in your favorite sauce if desired. For a quick dessert, toss the apple slices in cinnamon and honey, then air fry at 375°F for 5 minutes while you eat your main course. Serve the wings and potatoes immediately while they are hot and crispy, perhaps with a side of ranch or blue cheese dressing.
- Cook Time: 40 minutes