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Get ready for tailgating and football with these yummy air fryer lemon rosemary wings.
Air Fryer Lemon Rosemary Wings
I love wings–who doesn’t? Now that it’s tailgating and getting into football season, there’ll be some serious snacking.
And the beauty of this recipe is that it’s not only for wings. Chicken parts work just as well and these flavors will make for a great and shall I say “upscale” style dinner. Since we’ve got some herbs, butter and lemon, that’s about all it takes to make something upscale for me!
I’ve taken to using my air fryer to make most of my wings. Why? Because to me it produces a superior result. And the results are much better than conventional deep frying and dare I say a conventional oven.
“Bruising” Rosemary
In order to release the most flavor, woody herbs such as rosemary should be bruised.
All this means is hitting the stem of it with the unsharp side of a knife. This will release a lot of the resin which is responsible for rosemary’s flavor. As the sprig is warmed while the butter is melting, the essence will be released.
I find rosemary to be a powerful-tasting herb. It goes so nicely with chicken too. However, too much tastes medicinal to me so I use it very lightly. For instance, I use a sprig that’s maybe 3-4-inches/7.5-10 cm long. If you are fond of a bolder taste then two sprigs of the lengths mentioned should work well.
Using A Conventional Oven
Anything made in an air fryer can be made in a conventional oven and vice versa.
Since an air fryer cooks in less time than the regular oven, you’ll have to add to the cooking time. The air fryer takes about 20 minutes, so a regular oven should take from 30-40 minutes for the wings to cook.
If you do choose the conventional oven, use a parchment-lined baking sheet or better yet, set a non-stick cooling rack (like you’d use for cookies and cakes) on the baking sheet. You still have to spray them with oil the same as the air fry method.
The Recipe
Air Fryer Lemon Rosemary Wings
Ingredients
- 3 lb chicken wings tip removed
- 4 oz butter
- 2 sprigs fresh rosemary bruised
- Juice of 1 small lemon
- 1 tsp lemon zest
- Oil for spraying
Coating:
- 3/4 cup cornstarch
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Cut wings into drumettes and flats if desired. Pat the wings dry.
- Mix the coating ingredients in a plastic bag and shake to combine. Since you'll likely cook the wings in batches, remove and reserve half of the coating mixture.
- Place half the wings in half of the coating mixture in the bag and shake to coat.
- Place the wings in the air fryer, spritz with a bit of ail and cook at 400F/200C for 20 minutes, turning halfway through the cooking time and spritzing with a bit more oil.
- Meanwhile, melt the butter in a small saucepan along with the rosemary, lemon juice and lemon zest. Let the butter foam a bit and then reduce the heat to just keep the butter warm.
- Place cooked wings in a large bowl and pour the rosemary butter over them, tossing to coat.
- For conventional oven see post body.
