Description
This recipe provides unbelievably crispy air fryer chicken wings with a unique Pomegranate Sumac Glaze, making it a perfect weeknight dinner or casual gathering appetizer. It’s a healthier take on a classic comfort food, consistently delivering tender meat and flavorful skin.
Ingredients
- 1 kg (2.2 lbs) chicken wings, whole or split
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 0.33 cup pomegranate molasses
- 1 tablespoon olive oil (for glaze)
- 2 cloves fresh garlic, minced
- 2 teaspoons ground sumac
- 0.5 teaspoon red pepper flakes (optional)
- 0.25 cup fresh parsley, finely chopped
Instructions
- Prep the Wings: Thoroughly pat chicken wings dry with paper towels; place in a large mixing bowl.
- Season Generously: Drizzle wings with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon sea salt, 0.5 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon sweet paprika. Toss well until thoroughly coated.
- Preheat Air Fryer: Preheat your air fryer to 190 degrees C (375 degrees F) for 5 minutes.
- Arrange in Air Fryer: Arrange seasoned wings in a single layer in the air fryer basket, ensuring space for air circulation. Cook in batches if necessary.
- Cook and Flip: Air fry the wings for 20 minutes at 190 degrees C (375 degrees F); at the 10-minute mark, flip each wing using tongs for even cooking.
- Crisp it Up: Increase the air fryer temperature to 200 degrees C (400 degrees F) and cook for an additional 5-8 minutes, watching closely until deep golden brown, firm, and extra crispy, with an internal temperature of 74 degrees C (165 degrees F).
- Glaze and Serve: While wings cook, prepare the Pomegranate Sumac Glaze by combining 0.33 cup pomegranate molasses, 1 tablespoon olive oil, 2 minced fresh garlic cloves, 2 teaspoons ground sumac, and 0.5 teaspoon red pepper flakes (if using) in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low and cook for 3-5 minutes until slightly thickened. Immediately transfer done wings to a clean large bowl, pour the warm glaze over them, toss well to coat, and garnish with chopped fresh parsley.
Notes
For extra crispiness, consider adding 2 teaspoons of baking powder to dry wings. You can substitute olive oil with other cooking oils. For convenience, use pre-cut wings or season them up to 24 hours in advance. Make the glaze while the wings cook to save time. Important tips: always pat wings thoroughly dry, preheat your air fryer, and avoid overcrowding the basket to ensure maximum crispiness. Store fresh wings in the fridge for up to two days or freeze for up to six months.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 3 wings (approx. 120 g)
- Calories: 400 calories
- Sugar: 18 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: air fryer, chicken wings, crispy, pomegranate sumac glaze, easy, weeknight, high-protein, keto-friendly, Middle Eastern