Best Air Fryer Caribbean Style Citrus Chicken Wings
Haitian-inspired crispy whole chicken wings with a Creole lemon kick served with shredded vegetables and arugula salad tossed in a citrus scotch bonnet vinaigrette.
Servings 2 servings
Calories: 861kcal
Ingredients
Spicy Slaw Salad
- 1 wedge of cabbage
- 1 medium carrot
- ¼ medium onion
- 1 small red bell pepper
- 1 orange juiced (zested is optional)
- 1 lime juiced (zested is optional)
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons scotch bonnet pepper sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup avocado oil
- 1 cup baby arugula
- ¼ cup parsley leaves
Chicken Wings
- 6 whole chicken wings
- 1 tablespoon avocado oil
- ½ tablespoon lemon pepper seasoning
- ½ tablespoon Creole seasoning
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Vegetables: Cut the cabbage, carrot, onion, and red bell pepper into long, thin strips, place them in a resealable bag, and set it aside.
- Make the Dressing: Blend the orange juice, lime juice, apple cider vinegar, honey, scotch bonnet pepper sauce, black pepper, and salt with an immersion blender. Then, blend in the oil and taste for a balance of salt and hot pepper.
- Make the Slaw: Mix the shredded vegetables and add the dressing, seal with no air, combine well by massaging the vegetables with the dressing for 30 seconds, and refrigerate.
- Set the Air Fryer: Preheat the air fryer to 400 °F with a cooking time of 20 minutes.
- Cook the Chicken Wings: Pat dry each with paper towels and season with lemon pepper, Creole seasoning, and oil. Then, place them in the air fryer basket with the wings tucked into the neighboring chicken wing and fry for 10 minutes on each side.
- Finish the Prep: While the chicken cooks, chop the parsley and set aside. Then, massage the bag of slaw and place it back into the fridge.
- Finish the Dressing: When the chicken is ready, drain the liquid from the bag of marinated shredded vegetables into a container, mix it with parsley and zest, and set it aside.
- Make the Salad: Toss the shredded vegetables with arugula and plate in a tight bunch on half of the center of a plate. Then, stack the chicken wings next to the salad. Note: You can find tips on how to stack on the blog.
- Finally, drizzle the dressing on the salad and around the bottom of the plate.
Video
Notes
Don't have the seasoning blends? Make it from scratch:
- Lemon Pepper Seasoning - Combine 2 tablespoons of dried lemon zest with 1 tablespoon of coarsely ground black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of dried thyme, and 1 teaspoon of salt. Mix the ingredients together and store in an airtight container for up to six months.
- Creole Seasoning - Blend 2 tablespoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 1 tablespoon of cayenne pepper (or less, depending on your spice preference), 1 tablespoon of black pepper, 1 tablespoon of white pepper, and 1 tablespoon of salt.
Nutrition
Calories: 861kcal | Carbohydrates: 57g | Protein: 35g | Fat: 59g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 33g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 802mg | Potassium: 1552mg | Fiber: 17g | Sugar: 35g | Vitamin A: 9225IU | Vitamin C: 310mg | Calcium: 292mg | Iron: 5mg
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