Air Fryer Wings with Masala Butter
Game-day wings with crackly skin from the air fryer, tossed buffalo-style in a glossy masala butter instead of hot sauce. An oven method is included if you do not have an air fryer.
Photography is illustrative. Every recipe is tested.
Ingredients
- 2 pounds chicken wings, split into flats and drumettes
- 1 teaspoon baking powder (aluminum-free)
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter
- 2 teaspoons Tikka Twist Signature Blend, Mild or Hot
- 1 teaspoon honey
- 1 teaspoon lime juice
- Celery sticks and plain yogurt, to serve
Contains: Soy, Wheat.
Using the blend
2 teaspoons
The wings cook plain and the blend goes into the butter, off the heat. It is the buffalo-wing method with a different sauce, and it means the blend never meets the air fryer's heat.
Method
- 01
Dry and coat the wings. Pat the wings very dry with paper towels, then toss them with the baking powder and salt. The baking powder is what makes the skin crackly.
- 02
Air fry until crisp. Air fry at 380°F in a single layer, in batches if needed, for 22 to 26 minutes, shaking the basket every 8 minutes, until deep golden and crisp. They should reach at least 165°F; wings are better around 175°F. In the oven, bake on a rack set over a sheet pan at 425°F for 40 to 45 minutes, turning once.
- 03
Make the masala butter. While they cook, melt the butter in a small pan over low heat. Take it off the heat and whisk in the 2 teaspoons of Tikka Twist, the honey and the lime juice.
- 04
Toss and serve. Tip the hot wings into a large bowl, pour the masala butter over and toss until glossy. Serve right away with celery and a bowl of yogurt for dipping.