Ingredients
- 2 pounds chicken wings*
- 1¾ teaspoons kosher salt, divided
- 1 ounce peri-peri chiles
- (African bird’s eye peppers) or other red chiles, stems removed
- 4 garlic cloves
- 1 small shallot
- 1 2-inch piece peeled fresh ginger
- ½ cup fresh cilantro leaves
- ¼ cup fresh oregano leaves
- 2 teaspoons smoked paprika
- 1 teaspoon granulated sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- ½ cup olive oil
*Many wings come separated into flats and drumettes, but if only full wings are available, be sure to remove the tips and separate into two pieces.
Instructions:
- Arrange the chicken wings in the basket, and sprinkle with ¾ teaspoon of the salt. Place the basket into the AirFryer. Select the Wings preset, and press Start/Stop. When alerted, toss the wings. Replace basket to finish cooking.
- While the wings are AirFrying, prepare the sauce. In a small food processor or chopper fitted with the metal chopping blade, add the chiles, garlic, shallot, and ginger to the work bowl. Process on High to finely chop. Scrape down the work bowl. Add the cilantro, oregano, paprika, sugar, and 1 teaspoon of the salt; pulse to roughly chop. With the unit running, add the vinegar, lemon juice, and lemon zest, and process until chopped and well blended. Continue running while adding the olive oil. Process until completely homogenous.
- Once the wings have finished cooking, transfer to a large bowl, and toss in the sauce. Serve immediately.
