Air Fryer Chicken Wings w Chimichurri
Ingredients
2 lbs Fresh chicken wings (flats and drums only, remove the tail)
1.5 cup Buttermilk (See notes*)
1 cup Regular or Gluten-Free All-Purpose Flour (that contains xanthan gum)
1/4 cup Corn Starch
2 tsp Smoked Paprika
1.5 tsp Garlic Powder
1 tsp Cayenne Pepper
1 tsp Dried Oregano
1 tsp Sea Salt
Ingredients for the Chimichurri Sauce
1 Small Shallot
1 Red Jalapeno (or Green Jalapeno)
5 Garlic Cloves
2 tbsp Red Wine Vinegar
1/2 cup Extra Virgin Olive Oil
1/2 cup Cilantro, chopped
1/2 cup Parsley, chopped
1/4 tsp Ground Pepper
1/2 tsp Sea Salt
1/2 tsp Red Crushed Pepper
Directions
Place the chicken in a large bowl and cover with buttermilk. Make sure all the pieces are submerged in the buttermilk. Allow the chicken to marinate for at least 30 minutes, but the longer the better. (You can make your own buttermilk by combining 1.5 cup milk of choice with 2 tbsp Lemon Juice or Vinegar. Let it sit for 10 minutes to curdle, then use.)
In a small bowl (or large Ziploc bag), mix together the flour, cornstarch, and seasonings.
Using tongs, coat each chicken wing in the flour mixture and transfer to a plate or wire rack.
Preheat the air fryer to 380°F (165°C) for 5 minutes.
Lightly spray the air fryer basket with oil. Place the chicken in a single layer into the air fryer basket. Do not overcrowd the air fryer basket or place chicken on top of each other.
Cook at 380°F for 10 minutes. Open the basket and spray any parts of the chicken showing flour with cooking oil spray. Flip the chicken and cook for another 10-12 minutes, until no longer pink and an instant thermometer reads 165°F.
Serve and Enjoy! OR top with Chimichurri sauce
Always use a meat thermometer to test for doneness. When placed into the thickest part of the chicken meat, the meat thermometer should read a minimum of 165 degrees F. You can also check by cutting into the meat. It should be white, with clear juices, and will appear darker around the chicken bone ends.
Dairy-Free, Gluten-Free Air Fryer Fried Chicken
Yes, this fried chicken recipe is both gluten-free and dairy-free, but trust me, no one would ever know the difference! However, if you are not sensitive to either gluten or dairy, simply substitute the flour with your favorite all-purpose flour and use regular buttermilk.
Store the chicken in an airtight container and keep it in the refrigerator. To rewarm, place the chicken into the air fryer at 370°F for 5 minutes.
Notes
Dairy-Free Buttermilk: You can make your own buttermilk by combining 1.5 cup milk of choice with 2 tbsp Lemon Juice or Vinegar. Let it sit for 10 minutes to curdle, then use.
Tips To Make The Perfect Air Fryer Fried Chicken
Let the chicken marinate in the buttermilk for at least 30 minutes, the longer the better. If time permits, let the chicken marinate overnight in the refrigerator.
Season the flour mixture. Do not skimp on this step. Seasoning the flour is essential to making the best fried chicken.
Do not overcrowd the air fryer. The chicken should be in a single layer with a hint of space between each piece. Work in batches if you needed to avoid overcrowding the air fryer.
When making your air fryer fried chicken, after you air fry for the first round and go to flip the chicken, spray oil on any parts of the chicken that still have flour on them. This will help the flour cook and develop a nice crust.
For easier clean-up, line your air fryer with parchment paper.
Nutrition
Calories: 502kcal