AIR-FRIED CHICKEN WINGS

AIR-FRIED CHICKEN WINGS

  • Cook Time

    30 mins

  • servings

    4

  • appliance

    Air Convection Fryer

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What You'll Need
  • 12 full chicken wings
  • 2 liters cold water
  • 2.5 tablespoons salt
  • 2 tablespoon peppercorns (white preferably)
  • 3-4 fresh bay leaves (if available)
  • 1/2 cup tapioca or rice flour
  • 1 tablespoon fennel seed
  • 1 tablespoon coriander seed
  • 1/2 teaspoon chili flakes
  • Green shallots
  • Lemon
  • Dried whole chili
What To Do
  1. 1. Place cold water, wings, 1.5 tbsp of salt, 1 tbsp of peppercorn, 3-4 bay leaves in a BELLA 5 Quart Stainless Steel Stockpot making sure the wings are submerged. Cover with parchment paper and bring to a boil. Simmer for 3 to 4 minutes, turn the heat off and allow to cool (as if poaching), allowing the wings to cook all the way through.
  2. Once cooled, remove from pan and allow to dry on a cake rack. (Note: the longer the better for drying. If you can, do it over night; it will yield a dryer, crispier skin when frying or baking).
  3. Preheat Air Convection Fryer to 375°F.
  4. Grind tapioca, coriander seed, fennel seed, chili flakes, salt, and white peppercorns in a mortar and pestle or spice grinder, reserve ½ the spice mix and set aside for seasoning once cooked.
  5. Mix the remaining spice with the tapioca or rice flour.
  6. Toss spice mix with wings until well coated, shake off excess and place into BELLA Air Convection Fryer basket.
  7. Cook until golden, approximately 5-8 minutes. Remove from Air-Fryer and sprinkle with a little more of the remaining spice mix.
  8. Garnish with sliced green shallots, dried chili and lemon juice (optional).