Emeril's Chicken Wings

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How about a little chicken wing snack? Portugues Style or Old Bay Style? Why not try both!

Air Fryer Chicken Wings

4 to 4 ½ pounds fresh chicken wings, rinsed and patted dry
Emeril’s Original Essence, as needed to taste
3 to 4 tablespoons Pimenta Moída (Portuguese Ground Pepper sauce)*Dona Pimentinha
Extra virgin olive oil
2 teaspoons Celery Salt
Old Bay Seasoning, to taste

Divide the chicken wings in half and place each half in a large resealable plastic food storage bag.

To one bag, add enough Essence to thoroughly coat the wings (1 ½ to 2 tablespoons) along with the Pimenta Moída. Seal the bag and move the chicken wings around so that they’re thoroughly coated with the Essence and pepper sauce. Refrigerate until ready to cook, at least a couple of hours in advance and up to overnight.

To the second bag, drizzle with enough olive oil to coat the wings, then season with the Celery Salt and generously with the Old Bay. Move the wings around to thoroughly distribute the seasoning. Refrigerate until ready to cook, at least a couple of hours in advance and up to overnight.

When you’re ready to cook the wings, preheat an air fryer to 400 degrees F and line two small baking sheets with foil. Place the wings on the baking sheets and cook until crispy and chicken is thoroughly cooked, usually between 22 and 30 minutes, depending on the size of the wings.

Remove from the air fryer and let cool briefly, then serve.

Serves 4 to 6


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