Paula Deen Air Fryer Crispy Red-Pepper-Jelly Wings

Paula Deen air fryer crispy red-pepper-jelly wings turn chicken wings, honey and red pepper jelly into a sticky, crackly appetizer ready in 35 minutes. It's an easy air fryer chicken wing recipe for game day, cookout or potluck, and it's baking powder crisped with no deep frying needed.

Toss the wings in baking powder and salt before they go in the basket, because that dry coating is what crisps the skin. Skip it and the wings come out pale and rubbery instead of crackly.

Paula cooks the wings low at 200 degrees first, then blasts them at 400, so the fat renders before the skin crisps. She also tosses them in the honey mixture before the second cook, which glazes them twice and builds layers of sticky sweetness.

Paula Deen Air Fryer Crispy Red-Pepper-Jelly Wings

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

25

minutes

Calories

480

kcal

A baking powder coating gives these wings a crackly shell, and a double toss in honey and red pepper jelly makes them sticky and glossy. The low-then-high air fryer method renders the fat first, so the skin stays crisp under the glaze.

Ingredients

• 2 tablespoons Olive oil
  

• 2 tablespoons honey
  

• 1/8 teaspoon cayenne pepper
  

• 1 tablespoon baking powder
  

• 1 tablespoon salt
  

• 1 pound chicken wings
  

• Oil, for spraying
  

• 2 tablespoons Butter, melted
  

• 1/4 cup Paula Deen Red Pepper Jelly
  

Directions

• Mix the honey glaze: Combine 2 tablespoons olive oil, 2 tablespoons honey and 1/8 teaspoon cayenne pepper in a large bowl. Set it aside, because the hot wings go straight into it later.
• Coat the wings: Stir 1 tablespoon baking powder and 1 tablespoon salt together in another large bowl. Add 1 pound chicken wings and toss until every wing is well coated.
• Cook low: Place the wings in the air fryer basket, spray them with oil and set the temperature to 200 degrees for 15 minutes. Partway through, turn the wings, spray again and keep shaking the basket now and then.
• Toss in the honey: Move the wings into the reserved honey mixture and toss well to coat. This gives the skin its first layer of sweetness before the final crisp.
• Crisp at high heat: Return the wings to the basket and raise the temperature to 400 degrees. Air fry for 10 minutes, shaking the basket occasionally, until the skin is deep golden.
• Glaze and serve: Whisk 2 tablespoons melted butter with 1/4 cup Paula Deen Red Pepper Jelly in a large bowl. Toss the wings in the jelly mixture and serve them warm.

Tools for this recipe

• Ninja AF101 4-quart air fryer, Pyrex 3-piece glass mixing bowl set, OXO 12-inch locking tongs, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

How many wings is one pound?

One pound is about 10 to 12 wings, depending on their size. Since the recipe feeds 2 to 3 people, double everything for a bigger crowd and cook in batches so the basket isn't crowded.

Can I use regular jelly instead of red pepper jelly?

Any pepper jelly works, and jalapeno jelly gives a similar sweet heat. Plain grape or apricot jelly would taste sweeter, so add a pinch more cayenne to the honey mixture.

Can I make these wings ahead of time?

They're best served warm right after glazing, since the skin softens as it sits. If you need to prep ahead, coat the wings in the baking powder mixture and refrigerate them uncovered for a few hours before air frying.

Can I cook these wings in the oven instead?

Yes, spread the coated wings on a rack set over a sheet pan and bake them until the skin is crisp and golden. The rack lets hot air reach all sides, which stands in for the air fryer's circulation.

What's the most common mistake with air fryer wings?

Overcrowding the basket is the usual problem, because wings that touch steam instead of crisp. Cook in a single layer, shake the basket as the recipe says, and don't skip the baking powder.