Buffalo Chicken Wings

Directions

1. Cut your chicken wings in half, there is a little point that you can cut straight through where the join is that is super easy if your struggling to cut through it then your not on the right point. If you need help reach out to me via email or DM

2. Break & Lightly whisk 1 egg 

3. Coat the chicken in the egg first, I always let it drip for a second to get the excess off as we don't want excess egg dripping down or cooking in the air-fryer 

4. Then pop it straight into the flour, I used about 1/2 a cup or so for this but I usually just pour it out and don’t measure. Continue until all are coated 

5. Spray with olive oil, I use a spray instead of the liquid as it coats better & doesn’t disturb the flour too much. Spray a little away from the chicken though not right up against it otherwise you might loose some flour, Coat both sides with the oil 

6. Cook at 180°c for 20 mins, then turn up to 200°c & cook for another 5 minutes or until crispy

7. I like to heat a little of the Franks Sauce up only for a few seconds though in the microwave to take the coldness off so your not adding a whole heap of cold sauce onto the hot chicken wings and then pop all over the top but that’s optional you can just pour from the bottle. 

8. Add as much or as little as you like, I like to coat mine well as the wings will soak it up a little. Give them a good mix to make sure its all covered, any excess in the bottom pour over the top once you serve them 

9. Traditionally these are served with ranch dressing to dip them in but you can eat them by themselves or even use mayo. Serve and eat straight away