Spicy Chicken Thighs (Wings) in an Air Fryer

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use either thighs or wings for this recipe. Depending on your preference — crispy and drier (wings) or more juicy meat (thighs). For the Tabasco sauce, I recommend the green jalapeño version from McIlhenny, as regular Tabasco won't provide the desired flavor, only heat. Any quality soy sauce will do. You need a good adjika, such as 'Kinto' (in a small jar) or 'Amca'. The 'Chili Super' sauce is from 'Bamboo Stem'. Depending on your love for spice, you can adjust the amount of spicy components in the marinade.

Ingredients

Chicken Thighs - 2 lbs
Soy Sauce - 3 tablespoons
Olive Oil - 1 tablespoon
Mustard Greens - 2 tablespoons
Chili jam - 5 tablespoons
TABASCO® - 1 teaspoon
Onion - 2 pieces
Garlic - 5 cloves
Adjika - 1 tablespoon
Salt - to taste
Lemon-Pepper Mix - to taste

Step by Step guide

Step 1

First, prepare our main ingredient — rinse the thighs and make a few small cuts on them so that the marinade absorbs better. For the wings, it's up to you; cuts can be omitted.

Step 2

Next, make the marinade: peel the onion and chop it into small pieces. Peel the garlic and crush it with a press. Mix all the ingredients in one container.

Step 3

Rub the marinade well into the chicken, cover with a lid, and place in the refrigerator for at least an hour. Ideally, leave it for 4–6 hours, or even overnight.

Step 4

Place the pieces on the top rack of the air fryer. Drizzle with marinade. Place the remaining onion on top of the chicken — it will burn a bit but will add extra flavor to the crust. You can remove it 5 minutes before the end of cooking to crisp up the crust.

Step 5

Cook at a temperature of 260–536°F. Cooking time depends on the air fryer and your taste preferences. For wings — at least 20–25 minutes, for thighs — at least 30 minutes. In my air fryer, flipping is not required; if it is necessary in yours, I recommend doing it 2/3 of the way through the expected cooking time.