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Crispy Finger Licking Chicken Wings

In this recipe, I am sharing with you tips on how to crisp up chicken wings without the need to fry them. After crisping the wings up, we will toss them in some suya (kebab powder) rub mix. This takes it to a whole new level of finger-licking delicious wings.

Let’s get cooking!

Crispy Finger Licking Chicken Wings

  • 2 kg Chicken Wings (cleaned & cut up)
  • 1 Fresh Lemon Peel
  • Juice of 1 Lemon
  • 3 tbsp Self Raising Flour
  • 1 tbsp Salt
  • 2 tbsp Aftrad Village Kitchen Kebab Powder
  • 2 tbsp Aftrad Village Kitchen 10 Spice Blend
  • 2 tbsp Aftrad Village Kitchen 10 Spice Blend
  • 2 tbsp Aftrad Village Kitchen Kebab
  • 1 tbsp Dried Oregano
  • 1 tbsp Dried Parsley
  • 2 Spring Onions (Sliced)
  1. Using a kitchen scissors, cut the chicken wings at the joint to separate the wings from the drumstick. Clean the chicken to remove excess feathers.

  2. Add the lemon juice and massage it in well into the chicken.

  3. Transfer the chicken onto a baking tray lined with kitchen paper towels. Dab excess moisture off the chicken.

  4. In a clean dry bowl, add the seasoning spices – lemon peel, salt, Aftrad Village Kitchen kebab powder and 10 Spice Blend. Mix well to incorporate.

  5. Add in the chicken wings and massage the seasoning well into the chicken.

  6. Add in the self-raising flour, enough just to lightly coat the chicken and to absorb the excess moisture.

  7. Spread out the chicken on a tray and allow it to rest for at least 20 minutes before cooking.

  8. Fix the grill rack in the air fryer and preheat the air fryer to 180 degrees celsius.

  9. Put a layer of chicken wings in the air fryer and cook on the chicken function for about 24 minutes. Check and turn the chicken halfway in the cooking time to enable even brownness and crispiness.

  10. In a dry bowl add the rub/ coating mix and mix well.

  11. Immediately toss the chicken wings in the rub mix once it is cooked. Tip : to help the coating to stick to the wings, lightly toss the wings in the oil drippings before tossing in the coating mix.

  12. Serve warm with a garnish of spring onions and a dollop of shito.