The Best Air-Fried Chicken Wings: Partner Recipe

Sponsored   Sponsored The Definitive Guide to Perfect Air-Fryer Wings Well, it’s safe to say that we’ve fully jumped on the air-fryer bandwagon. Aside from making conventionally fried foods healthier, air-frying cooks food evenly and quickly, without requiring that you heat up a full-sized oven or pot of oil. But can air-fryer wings compete with their deep-fried counterparts? We set out to find the answer. (Spoiler alert: It's yes.) Our air fryer of choice is the Cuisinart Digital AirFryer Toaster Oven. Unlike single-use air fryers, this is a true kitchen workhorse: It’s a spectacular air fryer with a generously sized basket, but it's also a toaster, oven, convection oven, broiler, and dehydrator. Plus, it comes loaded with a host of useful presets, including one for air-fryer chicken wings.  To start our wing journey, we referred back to The Food Lab. Years ago, Kenji discovered that he could make crispy yet juicy wings in the oven by first coating them in salt and baking powder, then letting them chill uncovered in the fridge overnight. The baking powder adds crunch by increasing surface area, while air-drying helps the wings crisp up faster in the oven. To try this out, we did several rounds of tests, each involving multiple batches of chicken wings. One batch had been coated in kosher salt and baking powder and air-dried, one was coated in just salt and air-dried, and one consisted of wings straight from the package. To begin, we relied on the Cuisinart Digital AirFryer Toaster Oven wings preset, which air-fries the wings at 400°F (200°C) for 25 minutes. They were all amazing—each version had perfectly crispy, salty skin, and each was delicious on its own or smothered in sauce (more on the sauce soon). There were small differences between the three versions. The two versions that had been air-dried had a crackly, almost paper-thin skin and a nice crunch. The third one, which we salted right out of the package and threw into the air fryer with no other prep, had a slightly meatier bite to the crisp skin and a nice crunch, but the meat inside was juicier. One theory behind this is that since the air fryer specifically works to circulate air and draw out moisture as it cooks, you don’t need the extra step of coating the wings in baking powder and air-drying. The wings produced by this extra step weren't bad by any means, but why make the extra effort when the simplest path produces such stellar results? Next, we set out to challenge the wings preset on the toaster oven. Would an appliance really be smarter than us? As it turned out, the preset produced perfect wings every single time. Experimenting with different times and temperatures, or starting low and then cranking up the heat, produced subpar wings. The Cuisinart preset knows what it’s doing. Did we mention you don’t even need to flip the wings? Because air circulates all around the mesh basket, the wings get crisp on all sides, with zero extra work on your part. Air-Fryer Chicken Wings Active time: 5 minutes Total time: 30 minutes Yield: Serves 4 Ingredients Nonstick cooking spray 2 pounds (900g) chicken wings, cut into drumettes and flats 2 teaspoons (8g) kosher salt Directions 1. Line the Cuisinart AirFryer drip pan with aluminum foil. Place the Cuisinart AirFryer basket into the pan and coat with nonstick cooking spray. 2. Thoroughly dry chicken wings with a paper towel, then toss with salt. 3. Place chicken wings in prepared basket, leaving a tiny bit of space between each wing (cook in batches if necessary). Insert into the top position of the Cuisinart AirFryer. Select the AirFry – Wings preset function and cook. 4. When the time is up, the wings should be golden and crispy. Remove pan from Cuisinart AirFryer. Serve wings immediately on their own, or dip in a sauce of your choice. Get Your Digital AirFryer Toaster Oven Today   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Preferences  |  Unsubscribe

Dukkah: The Egyptian Spice Mix You Can Make At Home

Do the dukkah No Images? Click here   All About Dukkah, the Middle East's Addictive Blend of Nuts, Seeds, and Spices Dukkah (pronounced DOO-kah) gets its name from the Egyptian Arabic word for "to crush" or "to pound," which is precisely how it's made. Recipes vary but generally consist of cumin, coriander, sesame seeds, salt, dried herbs, and nuts (especially peanuts, which are widely available in Egypt). The ingredients are put into a mortar (or, increasingly, a food processor) and ground into a coarse powder, releasing aromatics in the process. It's a versatile thing, both fine enough to sprinkle on as a garnish yet chunky enough to grab by the handful and eat as a snack, with a flavor profile that is specific to its place of origin yet thoroughly adaptable. Read more → Your recipe book, now starring dukkah! Homemade Dukkah This recipe hews to tradition, with little more than sesame seeds, peanuts, cumin, and coriander seed. Note that you can choose how finely to grind all of the ingredients— some people like a chunkier version, others like it finer. Chilled Minty Carrot Soup With Dukkah Yogurt This chilled carrot soup is smooth and creamy, even though it has no dairy in the soup base. Fresh mint adds a bright herbal note, while a creamy dollop of spiced yogurt finishes it off. Our Must-Have Spice Grinder The high-capacity removable bowl and lighting fast grinding speed make the Cuisinart the ideal spice grinder. The grinder cup easily locks into place, it's dishwasher safe for fast clean up, and the grinder is simply activated by pressing down on the lid. Shop Now     Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe

The Secret to the Best Steak Ever

Say it with us: sous vide No Images? Click here Sous Vide Steaks Sure, with a little technique, it's not difficult to produce excellent steaks through pan-searing alone. But for flawlessly even edge-to-edge cooking and consistently foolproof results, sous vide is absolutely the better way. To achieve a nice crust along with that perfectly cooked meat, finish these sous vide steaks in a pan or on the grill. Read More → The Kitchen Essential Precision Cooker Slow, precise cooking in a sous vide machine, like the Anova pictured here, followed by high heat gives you perfectly even results with a nice dark crust. Not sure which precision cooker is right for you? Check out our handy guide.  Shop Now   More sous vide projects for your precision cooker Sous Vide Chicken Breast Sous Vide Poached Eggs   Sous Vide Smoked Brisket Sous Vide Salmon   Serious Eats 88 35th St Ste 602 Brooklyn, NY 11232 Click Preferences to control which emails you receive from Serious Eats. Clicking Unsubscribe will remove you from all Serious Eats emails…which would be sad. Preferences  |  Unsubscribe