JERKED CHAIN™ AIRFRYER WINGS.
Dry brine overnight, air fry fifteen minutes flat—jerk heat and crispy skin, zero hassle
Dry brine overnight, air fry fifteen minutes flat—jerk heat and crispy skin, zero hassle
Ingredients
Ingredients
- FOR THE WINGS:
- 2 Pounds chicken wings, cut into drumettes and flaps
- 2 Teaspoons baking powder
- 2 Teaspoons kosher salt
- 2 Teaspoons Chain Reaction® or Uncontrolled Chain Reaction®
- FOR SERVING
- Celery sticks
- Blue Cheese Dressing
- Ranch Dressing
Method
-
01
Dry wings and coat with seasonings
8 minThoroughly dry wings with paper towels before coating.
-
02
Arrange wings on wire rack over baking sheet
5 minLeave space between wings for air circulation.
-
03
Refrigerate wings uncovered for 8-24 hours
8h mDries skin for crispier wings; can use dehydrator for 2 hours as alternative.
-
04
Spray wings with olive oil and dust with seasoning
3 minLight spray assists caramelization during cooking.
-
05
Air fry wings at 400°F for 15 minutes
15 minFlip wings at 10-minute mark; cook in batches if needed for single layer.
-
06
Dust wings with more seasoning and serve
2 minPlate those wings while they're still steaming, then hit them with an extra pinch of Chain Reaction® and a light dust of salt — you want that seasoning to stick to the moisture and intensify the jerk heat right before they hit the table.
From Mike's Notebook
Skip the oil spray if your air fryer runs hot — wings render enough fat to crisp without help.
Baking powder needs eight hours minimum to alkalinize the skin; two-hour dehydrator method won't deliver the same browning.
Flip at ten minutes exactly, not before — the first half does the real work of rendering fat.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
Tell us how it went.
Be the first to review this recipe.
