Air fryer recipe · Starters
Cajun Wings
Bold, peppery Louisiana-style wings with a dry-spiced crust that crackles with smoky heat.
- 26 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 300kcal
- 18.2 gprotein
- 2.5 gcarbs
- 24.3 gfat
- 2.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken wings600 g
- Cajun seasoning2 tbsp
- Smoked paprika1 tsp
- Cayenne1/2 tsp
- Olive oil1.5 tbsp
- Baking powder1 tsp
Method
Mix the spice blend
Combine the Cajun seasoning, smoked paprika, cayenne and baking powder in a bowl and mix well. The baking powder is the secret here, it raises the skin's surface so the dry rub bakes into a craggy, crackling crust instead of a flat coat.
Oil lightly
Toss the dried wings with just enough olive oil to make the spices stick, no more. A light film is all you need, because drenching them leaves the surface wet and the skin will steam soft rather than crisping up in the hot air.
Coat evenly
Dredge the oiled wings in the spice blend until every piece is fully dusted, then press the rub on gently. Pressing helps it grip the skin so the seasoning stays put in the basket instead of blowing off in the fan.
Rest before cooking
Let the seasoned wings sit for ten minutes so the rub draws out a little moisture and turns into a paste on the skin. This resting step deepens both the colour and the crust once the wings hit the heat.
Air-fry the wings
Cook in a single layer at 200°C for 24 min, flipping once midway, until the crust is dark, dry and crackling. The chicken is done when it is opaque all the way through with no pink at the centre.
