Air Fryer Chicken Wings with Potatoes
Crispy chicken wings glazed with paprika and soy sauce, served with air-fried potato wedges.
- Time
- 50 min
- Serving
- 729 kcal
- Ingredients
- ≈ $1.72
- Protein
- 48 g
Ingredients
- 1 Chicken wingspack 900 g ≈ $4.51 250 g
- 2 Potatoes≈ $2.19 per kg 200 g
- 3 Paprika 2 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Sunflower oil 8 ml
- 6 Soy sauce 10 ml
- 7 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the wings and pat them dry with paper towels. Finely chop the garlic4.
Mix the wings with soy sauce, paprika, garlic4, and half the oil. Let marinate for 15 minutes.
Wash the potatoes2, cut into 2–3 cm (¾–1¼ inch) wedges, toss with the remaining oil and salt.
Preheat the air fryer to 200°C (400°F) for 5 minutes.
Arrange the potatoes2 and wings in a single layer in the basket. Cook for 25–28 minutes at 200°C (400°F), flipping and shaking halfway through.
The meat is done when the juices run clear, the skin is golden, and there’s no pink inside (about 74°C / 165°F). Serve hot.
Tips
- Why it works
- Pat the wings dry to prevent steam from making them soggy; wet skin traps heat unevenly and slows browning.
- Substitutions
- Use olive oil instead of sunflower oil (same amount) or swap soy sauce for 10g of Worcestershire sauce for a tangier taste.
- Common mistakes
- Overcooking wings turns them rubbery. Cut into one to check if the meat is white and juicy, not gray or dry.
- Storing and reheating
- Eat fresh or refrigerate for 2 days; reheat in the air fryer at 180°C for 5 minutes until crispy again.
- Serve with
- Pair with a simple green salad and a cold beer for a casual weeknight dinner.
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