Ingredients
Scale
- 1 lb Chicken wings (split into flats and drums)
- 2 large Russet potatoes, cut into wedges or fries
- 2 tablespoons Olive oil or avocado oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- Optional: Fresh parsley for garnish
- Optional: Your favorite dipping sauce
Instructions
- Start by patting your chicken wings and potato wedges completely dry with paper towels. Removing moisture is the secret to achieving maximum crispiness. Place the wings and potatoes in two separate large mixing bowls. Drizzle one tablespoon of oil over each bowl. Sprinkle the garlic powder, onion powder, smoked paprika, salt, and pepper evenly across both. Toss everything thoroughly until every piece is well-coated in oil and seasoning.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the potatoes in the air fryer basket in a single layer, ensuring they do not overlap too much. Cook the potatoes for 15 minutes, shaking the basket halfway through. Once the potatoes are nearly done, add the chicken wings to the basket (or cook them in a second batch if your air fryer is small). Cook the wings and potatoes together for another 10 to 12 minutes. Shake the basket every 5 minutes to ensure even browning and a perfect golden finish.
- Check that the chicken has reached an internal temperature of 165°F and the potatoes are fork-tender with a crispy exterior. Remove the food from the air fryer and let it rest for 2 minutes; this helps the juices redistribute in the wings. Pile the crispy potatoes and wings onto a large serving platter. Garnish with fresh parsley and serve immediately with your choice of ranch, buffalo sauce, or honey mustard.
- Cook Time: 40 minutes