Chicken Wings - Master Cookbook Recipe # 10

Name: Chicken Wings - Master Cookbook Recipe # 10
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10-12
Cuisine: Southern
Ingredients: 10 to 12 raw chicken wings; 1/2 cup olive oil or melted salted butter; Salt and pepper to taste; Master Cookbook Recipe # 597 Chris’s Special Seasoning; All-purpose or self-rising flour (for dredging)

"My Goodness, Chris just loves his chicken wings. We always enjoy making these together. He is a chicken man. We love our wings crunchy and well done. I hope you enjoy them as much as we do!", Tammy

This is recipe #10 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 40 minTotal time: 50 min

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Ingredients

10 to 12 raw chicken wings
1/2 cup olive oil or melted salted butter
Salt and pepper to taste
Master Cookbook Recipe # 597 Chris’s Special Seasoning
All-purpose or self-rising flour (for dredging)

Instructions

Prep: Pat the chicken wings completely dry with paper towels. Removing moisture is the secret to getting them extra crispy.
Season: Sprinkle the wings generously with salt, pepper, and Chris’s Special Seasoning.
Coat: Toss the seasoned wings in the oil or melted butter until they are well coated.
Dredge: Lightly dredge each wing in flour. You want a thin, even coating,not a heavy batter.
First Bake: Place the wings in the air fryer basket. Cook at 380°F for 20 minutes.
Flip: Carefully turn the wings over to ensure even browning.
Final Bake: Cook for an additional 20 minutes. Cook until they are deep golden brown and as crispy as you like them.
Serve: Remove from the air fryer and toss in your favorite wing sauce, or serve the sauce on the side to keep that southern-style crunch!

Notes

The Crunch Factor: Using a light dusting of flour combined with the oil/butter creates a "fried" texture that holds up even if you toss them in sauce later.
Well Done: These are "Southern Style" wings, meaning they are cooked longer than average to ensure the skin is rendered and the meat is tender.
Pro Tip: If you're making a larger batch, don't overcrowd the basket. Cook in batches if necessary so the air can circulate properly for maximum crunch.