Air-fried chicken wings with potatoes

To cook the chicken

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

To cook the potatoes

1. If using an oven, preheat it to 210 ˚C.
2. Cut the potatoes into chunky wedges (don’t peel them).
3. In a large wide bowl, put the potatoes, and liberally sprinkle them with olive oil, and a couple of pinches of salt.
4. Grind the spices: 1 pinch cumin seeds, 1 pinch coriander seeds, ½ pinch fennel seeds, and ½ pinch chile flakes. Add the spices to the bowls with the potatoes.
5. Thoroughly mix everything using your hands.
6. 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.)