4 pounds chicken wing sections about 24
Pan-Fried Wings Seasoning:
salt and black pepper for chicken
Air-Fried Wings Seasoning:
2 tablespoons baking powder
1 tablespoon Old El Paso taco seasoning
4 teaspoons olive oil
4 tablespoons melted butter
1/2 cup Texas Pete Louisiana style hot sauce
1/4 cup taco sauce not chunky salsa
4 teaspoons taco seasoning
Avocado-Ranch Dipping Sauce and Celery:
1 avocado mashed
1/2 cup Ranch dressing
celery sticks optional
Mix dipping sauce and wing sauce and set aside. I have also occasionally just used ranch dressing as a dip, depending if I have avocado on hand.
Pat wings dry and season with salt and black pepper.
Heat oil in a large deep skillet about 2-inches deep but no more than half full.
Fry wings in oil, turning to cook other side, about 25-35 minutes, depending on wing side, or until browned and crisp with a safe internal temperature over 165F.
Drain wings on paper toweling and keep warm.
Toss wings in sauce to coat and serve with celery sticks and dipping sauce.
Line Breville Smart Air Oven broiler pan with nonstick foil and place on shelf 7-8.
Spray mesh air fryer basker with nonstick spray and place on shelf 3-4.
Rinse wings and pat dry.
Sprinkle with seasonings, drizzle with 2 teaspoons olive oil and toss wings to coat them evenly.
Place on mesh on a single layer.
Air fry for 30 minutes at 425F. turning several times during cooking.
Toss wings in sauce.