Detailed step-by-step recipe with photos: Step 1
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Prepare the ingredients. The wings can be used entirely or only their fleshy part — the elbow and shoulder. It is there that there is more meat, and they turn out especially juicy. If desired, replace adjika with ketchup or tomato paste — this will give the wings a soft, balanced taste. Select spices according to your taste: paprika and turmeric will give a rich color, dried herbs will give aroma, and garlic will give a slight spice.
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Step 2
Rinse the wings thoroughly under cool water, remove any remaining feathers, and dry with paper towels. It is better to remove the outer phalanges; they are small, burn quickly and there is almost no meat in them.
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Step 3
If you want the wings to fry faster, divide them into two parts — shoulder and elbow. Cut each wing at the joint. This way they fit better in the air fryer, cook evenly and are easier to turn over during the process.
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Step 4
In a deep bowl, combine the wings and marinade: soy sauce, adjika, vegetable oil, paprika, turmeric, dried herbs, garlic squeezed through a press, salt and pepper.
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Step 5
Mix everything thoroughly until smooth with your hands or a spoon so that the marinade evenly covers each wing.
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Step 6
Cover the bowl with a lid or plastic wrap and let the wings marinate for at least 30-60 minutes at room temperature. If time permits, put the bowl in the refrigerator for 2–3 hours — during this time the meat will absorb all the flavors and become softer and piquant.
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Step 7
Preheat the air fryer to 190°C. Lightly grease the wire rack with vegetable oil or line it with parchment paper with holes — this way the fat will drain down and the meat will not stick. Place the wings in one layer. If you want an even crust on all sides, leave a small distance between them. If you need to cook everything at once, you can lay it out more densely, but the crust will come out mostly on top.
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Step 8
Turn on the air fryer for 25–30 minutes at 190°C. After about 15 minutes, open the lid, carefully turn the wings over and brush with the remaining marinade, this will make them even more flavorful and give them a caramel shine. At the end of cooking, check readiness: pierce one wing with a knife; if clear juice comes out without blood, it means the meat is completely cooked.
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Step 9
Place the finished chicken wings on a large plate and sprinkle with fresh herbs or sesame seeds. Serve hot, with your favorite sauce — garlic, sour cream, cheese or spicy tomato.
Air fryer wings turn out appetizing, with a crispy golden crust and tender, juicy meat inside. The light aroma of garlic, the slight spiciness of adjika and the golden brown crust make them incredibly tasty, it’s simply impossible to eat just one!
Bon appetit!
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