Crispy chicken wings cooked in the air fryer with a smoky dry rub and tossed in buttery hot sauce. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🧀Butter2 tbsp, melted
🧂Salt1 tsp
🧄Garlic2 cloves, grated
🌿Fresh Basil1 cup
🫙Baking Powder1 tbsp
🍗Chicken Wings1 kg, split
🫙Pine Nuts2 tbsp
🌶️Smoked Paprika1 tsp
🫙Hot Sauce1/3 cup
🌶️Black Pepper1/2 tsp
Optional extras
🧀Parmesan Cheese1/4 cup
🫙Ranch Dressingfor dipping
Instructions
1
Pat the wings very dry.
2
Toss with baking powder, paprika, garlic, salt and pepper.
3
Air fry at 200°C for 22–25 minutes, shaking the basket halfway, until deeply golden.
4
Whisk hot sauce with melted butter.
5
Toss the hot wings in the sauce and serve with ranch.
6
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Drying the wings well and using baking powder (not soda) gives the crispiest skin.
