Air-fried chicken wings and legs with potatoes

60 min, requires preparation the day before

This is one of our favorite air fryer recipes. Apart from marinating the chicken overnight, it doesn’t take a lot of time to prepare, and you could start eating while the second and third batches are still cooking. This is a perfect Monday dinner recipe (we usually buy a full chicken on Saturday, so we have marinated legs and wings ready to be fried on Monday).

Ingredients

Yields 3 portions

For the chicken

2 chicken legs
2 chicken wings
2 teaspoons of achiote paste
1–2 limes
juice
2 cloves of garlic
salt

For the potatoes

1 kg of floury potatoes
olive oil
salt
1 pinch of cumin seeds
1 pinch of coriander seeds
½ pinch of fennel seeds
½ pinch of chile flakes

You will need

air fryer or oven

Directions

To cook the chicken

Rinse the chicken parts.
Chop achiote into small pieces.
Juice the lime, and mix it with the achiote until the achiote is fully diluted.
Peel the garlic, and press it into the mix.
Liberally season with salt.
Rub the chicken parts with the marinade mixture.
Refrigerate in an airtight container for at least 4 hours, better overnight.
If using an oven, preheat it to 210 ˚C.
Roast in an air fryer at 210 ˚C for 20 minutes, turn the legs and wings after 10 minutes, and remove the legs after 15 minutes. (Or roast in the oven at 210 ˚C for about 40 minutes.)

To cook the potatoes

If using an oven, preheat it to 210 ˚C.
Cut the potatoes into chunky wedges (don’t peel them).
In a large wide bowl, put the potatoes, and liberally sprinkle them with olive oil, and a couple of pinches of salt.
Grind the spices: 1 pinch of cumin seeds, 1 pinch of coriander seeds, ½ pinch of fennel seeds, and ½ pinch of chile flakes. Add the spices to the bowls with the potatoes.
Thoroughly mix everything using your hands.
Roast in an air fryer in two batches (to avoid overcrowding and steaming instead of baking) at 210 ˚C for 18 minutes, and give it a shake in the middle. (Or roast in the oven at 210 ˚C for about 40 minutes.)

Notes & tips

The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.

Explore ingredients

Ingredients explorer

Name	Kind	Season	Contains
Achiote paste	Vegan
Chicken leg	Poultry
Chicken wing	Poultry
Chile flakes	Vegan
Coriander seeds	Vegan
Cumin seeds	Vegan
Fennel seeds	Vegan
Garlic	Vegan
Lime	Vegan
Olive oil	Vegan
Potato	Vegan
Salt	Vegan
Salt	Vegan