Ginger Garlic Chicken Wings
These ginger garlic chicken wings, whether cooked in an air fryer or baked, are better than any restaurant meal! For a special presentation, add homemade bruschetta served in a glass instead of on grilled bread.
(You might also complement the wings with (gluten-free) herb focaccia.)
- 4.5 Kg (10 pound) bag of party chicken wings or whole wings, rinsed and drained
- 15-30 ml (1 - 2 tablespoons) powdered Mexican chili-lime seasoning
- 15 ml (1 tablespoon) powdered ginger powder, or more as needed
- 5 ml (1 teaspoon) turmeric powder
- 5 ml (1 teaspoon) dried tarragon
- 5 ml (1 teaspoon) curry powder
- 2.5 ml (½ teaspoon) paprika
- 118-237 ml (½ to 1 cup) freshly squeezed lime juice
- 60 ml (4 tablespoons) melted butter
- 2 cloves garlic, finely chopped
- 2 scallions, finely chopped
- 15-30 ml (1 -2 tablespoons) finely grated fresh ginger
- Mexican Chili Lime Seasoning
- Morton & Bassett Spices (Clearly What Spices Should Be)
- Ginger powder
- Turmeric powder
- Curry powder
- In a large bowl, combine the wings with Mexican chili-lime seasoning, ginger powder, turmeric, tarragon, curry powder, and paprika. Let the wings marinate for 15 to 30 minutes. Meanwhile preheat an oven or air fryer to 163°C (325°F). In a small bowl, combine the lime juice, butter, garlic, scallions, and grated ginger; set aside.
2. Place in baking pan for air fryer or oven. Fry or bake until well browned; if baking, this will take about 25 minutes, turning wings halfway through. Pour the reserved lime-butter mixture over the wings, and continue to cook for 2 more minutes. Serve hot.