Crispy Paprika Air Fryer Chicken Wings

By Sprig Originals ✓ · with credit

Adapted from feelgoodfoodie.net

Chicken wings tossed in a simple paprika dry rub and air fried until the skin shatters and the meat stays juicy. No deep fryer, no oil splatter, and they're on the table in under half an hour.

Ingredients

• Cooking spray
• 1.5 lb chicken wings, split into flats and drumettes
• 1 tbsp olive oil
• 1 tsp paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 3/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat the air fryer to 380°F for about 3 minutes, then give the basket a quick coat of cooking spray so the skin doesn't stick.
2. Blot the wings all over with paper towels until the skin is properly dry — this is what makes them crisp. Drop them in a large bowl and toss with the olive oil, paprika, garlic powder, onion powder, salt and pepper until every piece is coated.
3. Arrange the wings in the basket skin side down in a single layer, leaving a little space between each one. Cook at 380°F for 10 minutes.
4. Flip each wing, turn the heat up to 400°F, and cook for another 10 to 13 minutes, until the skin is deep golden and crisp and the wings register 165°F or higher at the thickest part.
5. Serve straight away while the skin is at its crispiest, with celery sticks and ranch for dipping if you like.

Chef's tips

Nutrition (per serving, estimated)

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