Description
These air fryer peri-peri chicken wings are packed with bold, spicy flavor and crispy skin without deep frying. Marinated in a tangy, zesty peri-peri sauce and cooked to perfection, they make a crowd-pleasing appetizer or a fiery main dish.
Ingredients
For the wings:
2 pounds chicken wings, split and tips removed
1 tablespoon olive oil
Salt and pepper to taste
For the peri-peri marinade:
3 tablespoons peri-peri sauce (store-bought or homemade)
2 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon smoked paprika
½ teaspoon cayenne pepper (adjust to heat preference)
½ teaspoon onion powder
Instructions
Pat the chicken wings dry with paper towels. Season lightly with salt and pepper and place in a large bowl.
In a separate bowl, combine peri-peri sauce, minced garlic, lemon juice, smoked paprika, cayenne pepper, and onion powder. Mix until smooth.
Pour the marinade over the wings, tossing to coat thoroughly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.
Preheat the air fryer to 380°F (193°C) for 5 minutes.
Lightly coat the air fryer basket with oil or non-stick spray. Arrange the wings in a single layer, working in batches if needed.
Air fry the wings at 380°F (193°C) for 25 minutes, flipping halfway through. Increase the temperature to 400°F (204°C) for the last 3-5 minutes to crisp the skin.
Remove the wings from the air fryer and let rest for a couple of minutes before serving.
Notes
For even more heat, brush extra peri-peri sauce on the wings after cooking. Serve with cooling dips like ranch or garlic yogurt sauce to balance the spice. These wings also work great on the grill or in the oven if you don’t have an air fryer.