Air Fryer Crispy Chicken Wings with Slaw and Ranch Dip
by Angela Patel
Presented on the Cole & Mason Barkway Board - available in 3 sizes.
If you’re a novice to air fryer cooking then I suggest one of the first recipes you try is this super quick and easy recipe for delicious crispy chicken wings; it will be a sure fire winner with all the family and makes a great budget-light lunch, supper or Saturday night TV snack.
The secret to the extra crispy golden skin on the wings is adding a dusting of cornflour and just a light spray of oil before they are air-fried.
I like to eat the wings straight out of the fryer with just a garlicky ranch-style dressing for dipping and and a side of crunchy coleslaw. But for extra flavour (and stickiness!) the cooked wings can be glazed with a readymade sauce of your choice such as barbecue or spicy buffalo. Simply slather the sauce over the hot wings and air fry for a further 1-2 minutes to heat through.
Kitchen tools needed:
Cole & Mason Salt and Pepper Mills
Cole & Mason Duo Oil & Vinegar Pourer
Prep: 30 mins
Cook: 25 mins
Difficulty Easy
Serves 4 (as a light lunch or supper)
Ingredients
For the wings:
- 750g chicken wings
- 2 tsp olive oil or olive oil spray
- 1 tbsp ground paprika
- 2 tsp dried oregano
- 1 1/2 tsp garlic powder
- salt and freshly ground black pepper
- 2 tbsp cornflour
For the Slaw
- 1/2 small red cabbage (approximately 300g), shredded
- 1 tbsp lemon juice
- 2 medium carrots, peeled and coarsely grated
- 2 spring onions, trimmed and finely chopped
- 3 tbsp light mayonnaise
For the ranch dip
- 120g soured cream
- 3 tbsp light mayonnaise
- 1 garlic clove crushed
- 1/2 small onion, very finely diced
- squeeze of lemon juice
- 1/4 tsp English mustard powder
- 1/4 tsp salt
- 2 tbsp snipped chives, plus extra to garnish
Method:
- Using a sharp knife divide each chicken wing into two by cutting through the joint. Pat all the wings dry with kitchen paper. Mix the oil, paprika, oregano and garlic powder in a large shallow dish and season with salt and freshly ground black pepper. Add the wings and turn to coat in the spice mixture. Cover and leave to marinate for 20 minutes at room temperature (see Tips).
- Meanwhile make the slaw and dip, toss together all the slaw ingredients in a large bowl and season to taste with salt and freshly ground black pepper. Mix together all the ranch dip ingredients in a small bowl and garnish with extra chives and a sprinkling of freshly ground black pepper. Cover both bowls and chill in the fridge until required.
- Program your air fryer to 200°C (on the air fry setting) and 25 minutes cooking time.
- Sprinkle the cornflour over the chicken wings and, using clean hands, toss the wings to give them an even coating of the flour. Either spray the wings lightly with an olive oil spray or just drizzle a few drops of olive oil over the wings and toss again.
- Place the wings in a single layer in the air fryer (see Tips) and cook for 10 minutes then turn each wing over and cook for remaining time. The wings should be crispy with a golden bubbling skin. You can turn the wings again and air fry for a further few minutes for an extra crispy skin.
- Serve the hot wings immediately with the slaw, ranch dip and some crunchy celery sticks too, if liked.
Tips:
- You can leave the wings to marinate in the fridge for longer - 2-3 hours or even overnight. Remove from the fridge 10 minutes before cooking.
- For really crispy wings you need to ensure they are in a single layer in the air fryer. If you only have a small air fryer then halve the recipe or cook in 2 batches.
- Once cooked serve the wings immediately – don’t leave in the air fryer or the steam will soften the lovely crispy coating.
- For spicier wings replace half the paprika with hot chilli powder and add 1/2 tsp crushed chilli flakes.
