Spicy Chicken Thighs (Wings) in an Air Fryer
Main Dishes • European
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 0 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 260–535°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.
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