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These crispy air fryer chicken wings are marinated in a zesty citrus and garlic sauce, and taste so freaking good you’ll want to make them every night!
I’ve fallen in love with my air fryer, which -not gonna lie- kind of surprises me!
We used to have a deep fat fryer and I hated it. It made tasty food, sure, but it also made our kitchen smell like a McDonald’s… even three days later. It was a total pain to clean. And I was always freaked out about my kids getting too near it while the food was frying, so I had to babysit it the entire time.
When my husband brought home an air fryer for me to try, I rolled my eyes. It’s massive and takes a ton of electricity to use. But once I started experimenting with it, I quickly realized it was worth the effort to drag out of the cupboard whenever I was in the mood for crispy, tasty food.
I don’t have to babysit my air fryer, and it’s easy to clean. I don’t worry about the safety of my kids being near it, since the outside stays relatively cool to the touch.
The Air Fryer Makes Everything Crispy and Delicious
And the food cooked in the air fryer! Just #swoon. Crunchy breaded fish, leftover restaurant fries brought back to life, near-perfect crostini, and more. I’ve really been enjoying trying out new air fryer recipes.
Enter these crispy air fryer chicken wings, tossed in a citrusy-garlic marinade. I’ve made them twice in the last week, and I foresee even more in the future!
Toss these Extra Crispy Chicken Wings in a Zesty, Citrusy Marinade Before Cooking
The marinade is simple- only a handful of ingredients. To get the best flavor, soak the chicken wings in the marinade for at least an hour, and 12 hours is probably best.
The marinade is sweet, punchy, zesty, with a tiny kick from a ¼ teaspoon of chili flakes. It makes these crispy chicken wings addictive and flavorful, and I bet you can’t eat just one!
Then, cook the chicken wings in the air fryer at just 15 minutes on 400*F. It’s so much less than baking, less greasy than frying, and ten times as crispy and delicious!
A word on the recaito in this crispy chicken wing marinade
Recaito is a Puerto Rican flavor base (which is sometimes swapped with Puerto Rican sofrito), made by blending cilantro, garlic, onion, and green pepper. It adds a big punch of fresh flavor to this marinade, and I really recommend it- but if you can’t find it, swap in the same amount of freshly chopped cilantro, instead.
Sheet Pan Baked Chicken Wings with Spicy Lime and Garlic Marinade
Dry Goodslight brown sugar
Spicesred pepper flakes
Chicken tossed in a bright and zingy marinade made with garlic and lime juice, cooked on a sheet pan. Make double the marinade and use some as a dipping sauce, too!
- Preheat the oven to 400*F.
- Mix the lime juice and brown sugar in a large bowl until the sugar is dissolved.
- Add the seasonings and the chicken to the bowl and toss to coat.
- Spread the bottom of the pan with arugula in an even layer.
- Place the chicken on the pan, leaving a few inches of space between the pieces of chicken. Drizzle any remaining sauce over the top, using a spoon or tongs to gently coat the arugula with the remaining sauce.
- Place the pan in the oven and bake for 25-30 minutes or until the chicken is completely cooked through, no pink remains when it’s cut open, and registers at least 160*F with a meat thermometer.
Prep it for later:
1. Mix the lime juice and brown sugar in a resealable freezer-safe bag and shake or stir until the brown sugar has dissolved.
2. Add the remaining ingredients and the chicken and store in a resealable bag or container.
Store in the freezer for up to 3 months or the fridge for up to 1 week.
1 bag with chicken, liquid mixture, and seasonings
Prepare from prepped: If frozen, thaw in the fridge overnight.
1. Preheat the oven to 400*F.
2. Spread the chicken on the sheet pan in an even layer, leaving a few inches of space between each of the chicken wings.
3. Place in the oven and bake for 25-30 minutes or until the chicken is completely cooked through, no pink remains when it’s cut open, and registers at least 160*F with a meat thermometer.