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Air Fried Wings - Simple trick for crispy wings!

Raspberry, habanero jam glazed chicken wings. Video instructions below:

The air fryer is an easy way to make wings crispy but you need to dry out the skin. A trick we use is Baking POWDER - we mess this up all the time but don’t mess it up! Seasoned baking powder is perfect for drying out the chicken skin and for infusing the seasoning into the chicken. The hot air in the air fryer blows around the chicken, crisping the skin similar to grilling or frying.

Michael, from Tilth and Oak in Benicia, CA helped us find “Diane’s Sweet Heat Jam” which we used instead of traditional wing sauce and it turned out incredible. The jam is smooth, sweet, spicy, and once mixed with butter, perfectly glazed our wings. The results are shocking in a great way and the wings are packed to the brim with flavor. Nothing beats a deep-fried chicken wing but this is an easier, faster way to achieve close to the same results. Recipe below:


1.5lb chicken wings

2 tablespoons HLM BBQ Back Rub

1 tablespoon Baking Powder


3 tablespoons Diane’s Raspberry Habanero jam

2 tablespoons butter

1 tablespoon HLM BBQ Back Rub

Avocado oil


  1. Preheat air fryer to 375°F. Prep chicken

  2. In a small bowl combine Back Rub seasoning with baking powder. In a large bowl toss the wings in the baking powder mixture. The chicken should have a light dusting of the mixture on the outside.

  3. Air fry for 10 minutes, then rotate and air fry an additional 8 minutes. Prepare the glaze

  4. In large bowl melt butter then whisk in Diane’s jam and Back Rub seasoning. After the wings finish air frying, brush both sides in the glaze then back in the air fryer for 4 minutes.

  5. Brush in the glaze again, air fry for 1 more minute. Serve.


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