Jerked Chain™ Airfryer Wings
With the release of Casa M Spice Co® Jerked Chain® seasoning blend, we knew the very first recipe we shared with you would have to be Jerked Chain® Chicken Wings. The sweet flavors of the Caribbean meet the bold flavors of the Southwest in a wing that’s fit for a king!
Typically, baked wings are less crunchy and less juicy than their fried counterparts. This air fryer method gave us wings that were just as crunchy, juicy and loaded with flavor with way less oil than the normal fried method. Critical to the success of these wings is letting the Jerked Chain™ dry on the wings in the refrigerator, then dusting again after lightly spraying with oil (but before adding them to the air fryer), then adding a little sprinkle just after they are finished and still sizzling. This does several things. It lets the flavors of the rub penetrate into the wings while they are drying, it maximizes the caramelization process while in the air-fryer, and adding a touch after they are done gives you the sweet flavors of the raw sugar and the bright flavors of the Jerk seasoning.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
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®
- 2 Tablespoons Jerked Chain™ or Uncontrolled Jerked Chain™
- Olive Oil in a spray bottle
- Celery sticks
- Blue Cheese Dressing
- Ranch Dressing
Critical to the success of these wings is letting the Jerked Chain™ dry on the wings in the refrigerator, then dusting again after lightly spraying with oil (but before adding them to the air fryer), then adding a little sprinkle just after they are finished and still sizzling.- Mike Hernandez
LET’S GET COOKING
Line a rimmed baking sheet with parchment paper and set a wire cooling rack inside. Carefully dry chicken wings with paper towels.
In a large bowl, combine wings with baking powder, salt, Uncontrolled Chain Reaction®, and Uncontrolled Jerked Chain™ and toss until thoroughly and evenly coated.
Place wings on the rack, leaving a little space between each wing.
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours. Alternatively if you don’t have 8-24 hours, you can use a dehydrator set to low for 2 hours.
Very lightly spray the wings with olive oil in a spray bottle (cooking spray or similar), then dust once more with Uncontrolled Jerked Chain™ to assist caramelization while frying.
Place the wings in a single layer inside your air fryer (do multiple batches if you can’t get all of them into your air fryer in one layer). Set your timer for 15 minutes at 400°F and start the timer. At 10 minutes, turn the wings to the other side to get even browning.
If you don’t have an air fryer, adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
Dust the wings with more Uncontrolled Jerked Chain™ on the platter and serve with sides of celery sticks and ranch and blue cheese dressing for dipping.