AIR FRYER CHICKEN WINGS

 

 

Air Fryer chicken wings take everyday chicken wings to a whole new level.  Quick and easy with a simple marinade of your choice you can not go wrong!

The method used here is a bit different to other chicken air fryer recipes, so will begin with the simple marinade we used.

25 chicken wings/drumetts

in a bowl whisk the following ingredients:

1 tsp. Hot Sauce - we use Cholula

1 1/2 tsp. ketchup

1 tsp. white vinegar

4 Tblsp. Gluten Free Soy Sauce

1 large roughly chopped garlic clove

3 Tblsp. water

Add chicken wings to a zip lock bag and pour in the marinade.  Allow to marinate in the fridge for 7 hours.  Remove from the fridge 40 minutes before cooking in the air fryer.

Remove the bottom tray from the air fryer, then preheat the air fryer at 380 degrees for 5 minutes.  Carefully replace the tray into the air fryer, and lightly brush on grape seed or avocado oil.  Using tongs, place the chicken wings into the basket evenly spaced.  It is ok if they are close together.

Set the air fryer for 28 minutes.  Every 10 minutes, using tongs, carefully turn over the chicken wings.  Serve with any side dishes.

 

 

Here is the method we used to cook smokies in the Air Fryer ... it could not be easier.  These are an all natural gluten free smoked sausage that we normally do on the BBQ, but we have discovered they taste even better being cooked in an Air Fryer.  No oil is required, for four smokies, preheat your Air Fryer at 400 degrees for 5 minutes.

Once preheated, place your sausages into the basket with space between each smokie.  Set the Air Frier for 9 minutes and turn the smokies over half way through cooking.  Serve with any side dishes or use as a hot dog style smokie.

This soup most definitely exceeded our expectations. Huge huge flavor in this simple soup whether served for lunch or dinner.  Now if you like your soup on the "spicy hot" side add extra fresh cracked pepper and Thai Red Curry Paste.  This can certainly be made vegetarian/vegan using Vegetable stock omitting chicken and adding in seared Tempeh would be a nice addition.

3/4 lb. skinless boneless chicken breast or chicken tenders cut into small pieces 1/2 inch or so, season with salt and fresh cracked pepper.

2 Tblsp. Extra Virgin Olive Oil

1 large minced garlic clove

1 finely sliced shallot

1 cup finely shredded cabbage (use a knife to finely shred)

1 cup finely sliced fresh spinach, sliced lengthwise

1 grated carrot - box grate using the large grate

2 green onions sliced diagonally

1/2-2/3 cup roughly chopped cilantro including stems

1 rounded tsp. Thai Red Curry Paste

3 Tblsp. smooth peanut butter

2 Tblsp. fresh finely minced or grated ginger

4 cups chicken broth

2 Tblsp. white vinegar or Rice Vinegar

2-3 Tblsp. Gluten free Tamari or Gluten free Soy Sauce -  gauge by your own taste

3 squares Lotus Gluten Free Ramen Noodles (cook separately as per directions)

Heat up a dutch oven on low/medium heat.  Add the chicken, the garlic and shallot sauteing until fragrant and chicken is cooked (do not overcook). Remove the chicken to a plate and set aside. Don't worry if your chicken is still pink, it will cook in the hot soup.   Then add in the ginger, peanut butter, and Thai curry paste.  Mix/Stir in the pot and heat just until melted through.  Pour in the Chicken stock, Soy Sauce and vinegar whisking well, then add in the cabbage, spinach, and grated carrot.  Bring a pot of salted water to boil for the Ramen Noodles and cook as per directions timing with the soup.  Cook the soup/veggies on low simmer for 12 minutes, then add in the cooked chicken, green onions and cilantro at the end just before serving.

Once the Ramen Noodles are cooked, drain.  Add the noodles to your bowl and ladle in the hot soup over the noodles.

Tomorrow will be great leftovers!

You have all probably heard me say before, we love love our Air Fryer!  Chicken of all kinds is truly divine.

We have discovered with Air Fryer chicken - various parts of the chicken or a whole roast chicken, each method is a bit different.  For example, while whole chicken legs are cooked at a temperature of 380, for a whole roast chicken we set it at 370 degrees.  Again we used a small amount of Extra Virgin Olive Oil worked over the chicken and then used a dry rub.  Preheat the air fryer for 5 minutes, cooking a 3 1/2 lb. chicken for 45- 50 minutes turning around the chicken half way through the cooking time.  You will want an internal temperature of 165 by the time the chicken has rested 10 minutes.  Most times we leave the chicken in the Air Fryer slightly cracked open to rest.

Roasted whole chicken in the Air Fryer is nicely browned with crispy skin, and the meat is juicy tender, falling off the bone.

Next up is skinless, boneless chicken breasts.  Here you will again use a small amount of oil on each chicken breast and your choice of dry rub.  It will depend on the size of your chicken breasts to determine the full cooking time, again reaching an internal temperature of 165 degrees.  We have had both small and large chicken breasts and the cooking time does vary.

These chicken breasts were not large, so preheat the Air Fryer at 375 degrees for five minutes. (ours took 11 min. with 5 minute rest in the Air Fryer cracked open) Place the chicken breasts into the basket and cook 10-16 minutes turning over half way through cooking time.  Again lovely tender juicy chicken served along any side dishes.

 

 

 

 

There is something so satisfying about Breakfast for Dinner, and an omelet is the way to go served along side sliced ham and Air Fryer Potatoes.  The amounts here work nicely for 2 people.  A mid sized non stick frying pan is ideal.

3 large organic eggs

a handful of fresh spinach finely sliced

2 Tblsp. diced red pepper

1 small green onion finely chopped

1 Tblsp. Extra Virgin Olive Oil

a handful of grated extra old cheddar cheese

salt and fresh cracked pepper to taste

In a bowl whisk the eggs with salt and pepper.  Heat up a mid sized frying pan on low medium heat with the EVOO.  Add in the vegetables and gently saute about 5 minutes.  Pour in the eggs and swirl the eggs in the pan to reach the outer edges.  Sprinkle in the cheese, and continue to swirl the egg mixture to the outer edges.  When the egg starts to firm a bit at the edges, use a spatula to slide under one side of the omelet and then fold over.  Cook for about 3 minutes, then gently flip the omelet and cook another 2 minutes until fully cooked.

 

A super quick easy method for Air Fryer Italian Sausages, and mighty tasty, plus dinner is ready in less than half an hour!

 

Preheat your Air Fryer at 365 degrees for 5 minutes.  No need to add any oil as they will brown up nicely cooking.  Cook for 23-25 minutes until the internal temperature reaches 160 degrees.  Allow to rest in the Air Fryer with basket cracked open slightly for 5 minutes before serving along any other side dishes:

Well, I am happy to say this chicken method might be the best yet!  We used chicken thighs/drumstick attached style of chicken with this simple dry rub - so just a method here.   Lightly drizzle Extra Virgin Olive oil onto the chicken and rub onto the chicken to coat well then add your dry rub.  Let sit on the counter for 30 minutes before cooking.

Preheat the air fryer at 380 degrees for 5 minutes.  Place the chicken  skin side up into the basket and cook 15 minutes, then turn over and cook for 5 minutes.  Then turn over to skin side up once again and continue to cook for remaining 10 min.  So in total:  35 minutes to cook.  The skin is so crispy yet the chicken is super moist and flavorful - plus easy clean up.  Just wipe out the air fryer with paper towel and wash in hot soapy water with a good rinse.  So love this - no messy oven to clean and clean up is a breeze!

In this post I wanted to share some new information on Canadian Chicken.  I did a post way way back 2010??? Back then if you bought regular store bought chicken it was still loaded in anti-biotics.  Not so any more Canada - Yayyyyy!  I spoke to 3 different grocery store butchers and they all gave the same information.  All chicken (if given anti-biotics at all) must have a 3 month window before they are processed to ensure all the anti-biotics are out out the chicken's system.  Wow...this is huge in my world and 1/2 the cost of free range or organic.

This said we still try our best to have free range or organic as much as possible and we still do Vegetarian meals twice a week so we think it evens out to be a healthy choice overall for us.

Delicious Air Fryer chicken - serve with any side dish.

 

 

This was a boneless Turkey breast just under 3 pounds in weight.  We used a citrus herb mixture to coat over the turkey breast, basting while it roasted.  Super tender with plenty of leftovers the next day.

Any spice blend will work nicely here.  Next time I will use this citrus herb blend as an actual marinade and let rest in the marinade for 8 hours in the fridge to give a greater depth of flavor, but here I poured it onto the turkey breast while basting throughout the cooking time.

Marinade:

juice of 1/2 and orange or tangelo

juice of a large quarter of a lemon wedge

1 tsp. sage

1/2 tsp. thyme

salt and pepper

2 Tblsp. Extra Virgin Olive Oil

Remove your turkey breast from the fridge and let rest for 1 hour before roasting.

Mix the marinade ingredients together in a bowl, whisk well to combine.  Preheat the oven to 350 degrees.  Remove the elastic casing from the turkey.  Place the turkey breast into the roasting pan and pour over the marinade.

Cook your turkey breast 20-25 minutes per pound basting from time to time through out roasting time.  Mine took just under 1.5 hrs total cooking time.  Using a thermometer, you will need an internal temperature of 160 - 165 degrees.  Remove from the oven, cover in foil and allow to rest 10-15 minutes before slicing.  The leftover juices make a lovely gravy to have along with any other side dishes.

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