Air Fryer Salt And Vinegar Chicken Wings Recipes

SALT AND VINEGAR WINGS

Steps:

• Toss together chicken wings, olive oil, garlic powder, onion powder, and 1/2 teaspoon salt in medium bowl until chicken is evenly coated in seasonings.
• Place wing in a single layer on baking rack or in air fryer basket. For oven, bake at 400°F for about an hour, flipping halfway. For air fryer, cook at 360°F for 25 minutes, flip wings then continue cooking at 400°F for 4 more minutes.
• While wings are cooking, combine remaining salt and vinegar in another medium bowl. Once wings are fully cooked, toss them in the vinegar mixture to coat. The wings can be broiled for 1 to 2 minutes to crisp them up if needed.
• Garnish with parsley if desired.

AIR FRYER SALT AND VINEGAR CHICKEN WINGS

Steps:

• Combine vinegar, salt and oil in a resealable plastic bag. Let sit for 5 to 10 minutes until salt has dissolved. Place chicken wings in the bag with the marinade and toss to coat. Refrigerate for 3-4 hours.
• Pre-heat air fryer to 375°F. Toss the chicken wings with the starch. Shake off excess, then place the wings in the air fryer basket.
• Air fry the wings at 375°F for 20 minutes. Increase air fryer temperature to 425°F and continue to cook for 15 more minutes; turning the wings a few times while they cook to ensure even browning.
• Remove the wings from the air fryer and while still hot, sprinkle with garlic salt. Serve warm or at room temperature.

AIR FRYER SALT AND VINEGAR CHICKPEAS

Steps:

• Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
• Drain chickpeas, removing any loose skins.
• Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
• Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.