Scorching Hot Chicken Wings on the Air Fryer

This is one of my favorite recipes for hot wings on a cooker or grill and need to adapt it to the NuWave 10 Quart Air Fryer. 

I think they look pretty good. I served them with some veggies and a poppy seed dip and it sure made a fine lunch. 

I like to bread them as the breading will hold more of the hot sauce and this old chili head loves this type of food.

Here is my recipe for this treat.

For about 20-25 wing pieces

1/2 cup milk

1 egg

1/2 cup flour

1/2 cup corn meal

1 tsp white pepper

1 tsp fresh ground black pepper

2 tsp garlic powder

2 tsp onion powder

2 tsp cayenne pepper (optional on this amount) Wimps might use a 1/2 teaspoon

I am a chili-head and often double the spices in this recipe if I am cooking the wings just for myself.

Prep the milk and egg wash and then the dry ingredients. Wings into the wash and then rolled in the dry coating. Fridge the wings for about 45 minutes for the coating to set.

Make up your favorite hot wing sauce for basting the wings. I am sure my mixture will be tooo hot for most folks but here it is.

1 cup Louisiana hot sauce

1/4 stick of melted butter

1/8 cup honey

1/8 cup rooster

2 TBL Tabasco

2 tsp ground cayenne pepper

Making up my scorching hot sauce for the wings.

Egg wash first, then into my breading, and then on a plate.

They go into the fridge for about an hour to allow time for the breading to set up.

Ready to go into the air fryer. I did hit them with some olive oil spray to help prevent them from sticking to the grid.

I pulled them out of the air fryer after the first 16 minutes, sauced them, and turned them over and sauced them and placed them back into the cooker.

They were cooked at 390 degrees for 16 minutes and then sauced and turned over and sauced on that side and then cooked for 12 more minutes.

I used a glass pie pan under my wings and a pizza screen on top and then foiled the pizza screen. Cooking without any heat coming from the bottom of the air fryer is kinda difficult as the breading tends to stick to about anything I have used to cook them on. I did oil the foil and the wings came out very good with not much sticking and the breading stayed on the wings quite well. 

They didn't get quite as crisp at the ones I do on an outside grill but were still great.

That is a poppyseed dressing dip in the bowl on the plate.

All in all a pretty good cook but did have one small problem. The fat from the wings didn’t have anyplace to go and wanted to make the bottom side of the breading on the wings slightly soggy...I had to turn them more times that I wanted to prevent this. I should have poked some holes in the foil to allow the fat to run off the cooking grid.