Active Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 12 Wing Pieces (Including Wings And Drummies)
- ¼ c. Corn Starch
- ¼ c. Potato Starch
- ½ t. Each of Ground White Pepper, Ground Coriander, Ground Cinnamon, Ground Fennel, Ground Cloves, Ground Allspice, Ground Turmeric, Ground Cumin, Ground Ginger, Ground Garlic, Ground Cayenne Pepper, Ground Cardamom and Ground Black Pepper
- 1 t. Popcorn Salt
- Coconut Oil
Process:
- Combine starch, all spices and salt in large mixing bowl.
- Add wing parts to mixing bowl and toss to coat thoroughly. Note: Starch is very light and dusty. Toss gently indoors, or step outside to give a good toss without concern for the dust cloud.
- Shake excess starch from wings and place into air fryer basket.
- Coat each wing thoroughly with coconut oil (easiest using spray can or spritzer). Flip each wing and thoroughly coat the second side as well.
- Turn air fryer on, press the “chicken” button and press start.
- After 10 minutes, begin gently tossing wings every 5 minutes.
- Depending on size of wings, they may be ready before end of cycle. If unsure, use an instant read thermometer to check internal temp of largest piece. Wings are done when thermometer reads 165° F.
Serve with chunky blue cheese dressing and veggies.
Pro Tip: Kick the dip up a notch by adding diced hard boiled egg and chopped tarragon leaves.