Eosinophilic Esophagitis Friendly Air Fryer Wings
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lbs chicken wings, split into flats and drumettes, tips removed
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp black pepper
For the sauce
- ¼ cup hot sauce (such as frank's redhot)
- 2 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ tsp garlic powder
For serving
- celery sticks (optional)
- blue cheese or blue ranch dressing, for dipping (optional)
Can be omittedranch dressing
Instructions
- 1
Pat the wings thoroughly dry with paper towels — the drier the skin, the crisper the result. In a large bowl, toss the wings with the baking powder, kosher salt, garlic powder, smoked paprika, onion powder, and black pepper until every piece is evenly coated.
- 2
Preheat the air fryer to 380°F (193°C) for 3 minutes. Arrange the wings in a single layer in the air fryer basket, leaving a little space between each piece — work in two batches if needed to avoid crowding.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!