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Air Fryer Moroccan Spiced Chicken Wings
Air Fryer Moroccan Spiced Chicken Wings is a modern British recipe for a dish of marinated chicken wings in a paprika and ras el hanout coating that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Moroccan Spiced Chicken Wings.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Serves:
4
Rating: 
Tags : Spice RecipesChicken RecipesFusion RecipesBritish Recipes
This recipe is adapted for the air fryer from my harissa spiced chicken. Whilst harissa (a paste) can be used for the marinade, wet coatings don’t work in the air fryer itself. So, you need to mix a dry spice blend with flour for the crispy coating. There is no such thing as a dry harissa paste, so I use Moroccan ras el hanout with a little extra chilli powder.
Ingredients:
500g chicken wings
For the Marinade:
2 tbsp smoked paprika
2 tbsp
harissa paste
1 tbsp olive oil
2 fat cloves of garlic, peeled and crushed
1 tsp fine salt
finely grated zest of 1 lemon
For the Coating:
4 tbsp plain or self-raising flour
1 tsp fine salt
2 tbsp
ras el hanout
½ tsp smoked paprika
½ tsp hot chilli powder (I used a home-made scotch bonnet powder)
1 tsp onion powder (optional)
Vegetable oil, for brushing
Method:
Cut the tips off the wings and cut through the joint to give three small pieces per wing: a meaty drumette, the flatter wingette (flap) and the tips (I normally freeze the tips for making stock).
Place the chicken pieces into a large bowl along with the marinade ingredients and give it all a good stir with your hands. Cover and refrigerate (ideally overnight to allow the flavours to permeate into the chicken) for a minimum of two hours.
Mix the coating ingredients together in a bowl then remove the chicken pieces from the marinade and add to the coating. Give everything a good toss round to lightly coat the chicken lightly then lightly drizzle over a little oil.
Arrange the chicken pieces slightly apart in an air-fryer and cook at 200°C (400°F) for 10 minutes, turning them over after about 5 minutes.
