Weekend Cooking: Air-fried Peri-peri Wings
22 Mar 2015

Weekend Cooking: Air-fried Peri-peri Wings

22 Mar 2015

Yeah you read it right: air-fried.  The other day I put my Philips HD 9220 airfryer up for sale via the Preloved group on Facebook, since I’ve had it for years and only used it less than 5 times. When one of the potential buyers asked me to test it to see if it still works, I tested it on some French fries, and after some thought I decided to keep the airfryer after all.

I personally find air-fried chicken to be much juicier than deep fried ones, and with just a drizzle of oil it can be just as crispy.  This time I decided to try making some spicy wings to see if it is just as good as the regular deep fried ones. These turned out great.  Just be careful with your cooking time; undercooking chicken is definitely not a good idea, but overcooking will result in pretty tough meat.

Yay for yummy, healthy (or healthiER, rather?) food!


  • 12 whole chicken wings
  • 1 tablespoon olive oil
  • 2 tablespoons (28 grams) unsalted butter
  • 1 small clove garlic, minced
  • 1/2 cup (about 125 ml) Nando’s garlic peri-peri sauce, or any peri-peri sauce of your choice
  • 1/2 teaspoon salt


DSC04982Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint.  Place the wings into a large bowl, drizzle with the olive oil and toss to evenly coat.  Transfer the wings into the air fryer basket, making sure not to overfill (check manufacturer’s instructions), and fry at 180 degrees C, 13 minutes for the first batch (if air fryer has not been preheated), and 10 minutes for the rest.  Repeat for remaining wings.

DSC04984While the chicken is frying, melt the butter in a small bowl along with the garlic.  Pour this along with the peri-peri sauce and salt into a bowl large enough to hold all of the chicken, and stir to combine.

Remove the wings from the air fryer and transfer to the bowl with the sauce, and toss to evenly coat.  Serve warm.

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