Ingredients
Scale
- 2 lbs Chicken Wings (flats and drumettes)
- 1 lb Mixed Vegetables (broccoli florets, bell peppers, and zucchini)
- 2 tablespoons Olive Oil or Avocado Oil
- 1 tablespoon Garlic Powder
- 1 tablespoon Smoked Paprika
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- Optional: Honey and Cinnamon (for the dessert variation)
- Optional: Fresh Parsley for garnish
Instructions
- Step 1: Preparation and Seasoning Start by patting the chicken wings completely dry with paper towels. This is the secret to achieving maximum crispiness. Place the wings in a large bowl and toss with half of the oil and the dry spices. In a separate bowl, chop your vegetables into uniform sizes so they cook evenly. Coat the vegetables with the remaining oil and a pinch of salt and pepper. If you are preparing a dessert, slice apples or bananas and toss them with honey and cinnamon instead of savory spices.
- Step 2: Cooking to Golden Perfection Preheat your air fryer to 400°F (200°C) for about 3 minutes. Arrange the wings in a single layer in the air fryer basket, ensuring they do not overlap. Cook the wings for 20 minutes, shaking the basket halfway through to ensure even browning. Once the wings are nearly done, remove them and add the vegetables. Air fry the vegetable mix at 380°F (190°C) for 8 to 10 minutes until they are tender and slightly charred on the edges. If making dessert, cook the fruit for 5-7 minutes until caramelized.
- Step 3: Plating and Serving Transfer the crispy wings to a serving platter and surround them with the roasted vegetables. The contrast between the golden-brown chicken and the vibrant greens and reds of the vegetables looks stunning. Garnish with fresh parsley or your favorite dipping sauce. Serve immediately while the food is at its peak crunchiness. For the dessert course, serve the warm fruit with a dollop of Greek yogurt or a scoop of vanilla ice cream.
- Cook Time: 40 minutes