Ingredients

The following ingredients have 4 Servings
  • 2 pounds skin-on and bone-in chicken wings, (separated at the joints, wing tips discarded (see notes if counting WW Points))
  • Zest of 1 lemon, ((lime works great, too!))
  • 1 teaspoon salt, (or to taste)
  • 1 teaspoon sweet or smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne, (optional)
  • Freshly ground black pepper, (to taste)
  • ¼ cup sriracha sauce, (OR use Frank's Hot Sauce for less heat)
  • 3 tablespoons butter, (unsalted)
  • ¼ teaspoon garlic salt, (or to taste)
  • chopped fresh parsley, (for garnish)
  • lemon wedges, (for serving)

Instruction

  • Using paper towels, thoroughly pat dry the chicken wings.
  • Place chicken wings in a bowl and add lemon zest, salt, paprika, garlic powder, baking powder, thyme, cayenne, and black pepper; toss to coat evenly.
  • Coat the inside of the air fryer with cooking spray.
  • Set Air Fryer to 400˚F.
  • Arrange chicken wings in the Air Fryer basket in one single layer with spaces in between. Don’t try to fit all the chicken wings at once; you have to cook them in batches.
  • Spray wings with cooking oil and cook for 8 minutes.
  • Flip over the chicken wings; spray with cooking oil and continue to cook for 8 more minutes, or until chicken wings are golden brown and cooked through. Larger chicken wings will need more time to cook through. Use an instant read thermometer for accuracy; chicken wings are done when internal temperature registers at 165˚F. DO NOT measure the temperature near a bone.