Air Fried Chicken Wings & Wedges

Time to move on and into the wonderful world of air frying?  Yes!  If this is entirely new to you, you are going to love how easy, simple and no fuss, no mess way of cooking this is, indulge in the crispy, finger-licking goodness of air fried chicken wings and wedges.

Say goodbye to greasy deep frying and embrace a healthier alternative that doesn't compromise on texture or flavor.

With the magic of hot circulating air, your chicken wings will emerge perfectly golden, juicy, and irresistibly crispy.

Grab your apron and let's dive into the world of air fried chicken wings!

If you have'nt bought your air fryer yet, now is the time, to get ready to embark on a culinary adventure that will have you coming back for seconds and more.

Relaxing way of Cooking, one day we might have 3 or 4 air cookers

Chicken Wings

Air Fried Chicken Wings

Air Fried Potato Wedges

Air Fried Potatoe Wedges

Ingredients

• Potatoe's
• Salt 
• Pepper
• Chilli (to your taste)
• Garlic and herb spice
• 2  tablespoons olive oil

Frying

• Heat air fryer to 350° F for a few minutes.
• Add wedges, and set the time for 5 mins and let cook.
• Remove the basket and shake thoroughly.  Shaking during cooking ensures the the chips cook and brown evenly. Set the time for 8 minutes and shake.
• Set the timer for another 8 minutes and stop and shake.
• Set the time for another 7 min and shake.
• Check the chips, they may be done at this point, but if you like them a little more "crispier", shake again for another 5 minutes.

Method

• Wash and  scrub the potatoes if you are keeping the skin.


• Rinse and soak in water for about 30 mins, to get rid of some of the starch.
  
  
• Drain and dry with a paper towel.
  
  
• Put the potatoes into a container with a lid, add the spices and shake for a bit.
  
  
• Drizzle with the olive oil and toss to combine and make sure the chips are well coated.
  
  

Potatoes are filled with Potassium

So... why wait longer?  Embrace the wonders of the air fryer and elevate your chicken wings and wedge game to new heights.

With our easy and foolproof recipes, you can now enjoy the finger-licking experience right in the comfort of your own home.

Whether you are hosting a game day gathering, or simply satisfying a late night craving, these air fryer chicken wings and wedges will never disappoint.

So grab your favorite seasonings, fire up that air fryer, and prepare to be blown away by tantalizing flavors, crispy textures, and delightful convenience of this beloved duo.

Your taste buds deserve this delectable treat, and with air fryer, every bite will have you yearning for just one more!

It's time you take flight and savor the magic of juicy chicken wings and perfectly crispy wedges - trust us when we say, you won't look back!!

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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