You’ll Need
For the Chicken
1kg chicken wing flats and drumettes
Juice of 1 lime
4 garlic cloves, finely grated
1 tsp sea salt
½ tsp black pepper
1 tsp smoked paprika
1 tbsp sunflower oil
1 tbsp cornflour
For the Garlic Finish
4 garlic cloves, thinly sliced
1 tsp sunflower oil
Large handful of parsley, chopped
Finely grated zest of 1 lime
To Serve
Lime wedges
Chilli sauce
Optional but Dangerous
Farofa
Garlic mayonnaise
Ice-cold lager
Method
Mix the wings with lime juice, grated garlic, salt, black pepper and paprika.
Marinate in the fridge for 30 minutes, then pat the skin dry.
Preheat your air fryer to 200°C.
Toss the wings with sunflower oil and cornflour.
Arrange in a single layer and air fry for 22-25 minutes, turning and shaking every 7 minutes.
Check the thickest pieces reach 75°C without touching the bone.
Place the sliced garlic and teaspoon of oil in a small heatproof dish.
Air fry at 170°C for 3-4 minutes, stirring every minute, until pale golden.
Toss the hot wings with the crisp garlic, parsley and lime zest.
Serve immediately with lime wedges and chilli sauce.