Ongelooflik bros en sappige hoendervlerkies sonder ‘n druppel diepbraai-olie. Die lugbraaier lewer elke
keer ‘n perfekte krokante kors met sappe wat bly — perfek as voorgereg, snack of by enige braai.
Porsies: 4 porsies (±16 vlerkies)
Pan/Pot: 5 L of groter — bak in sarsies
Voorbereidingstyd: 10 min (plus 30 min marineer)
Moeilikheidsgraad:Maklik
BESTANDDELE
• 1 kg hoendervlerkies, punt afgesny, in twee gesny
• 15 ml sonneblomolie
• 10 ml bakpoeier (nie koeksoda nie — dit maak die vel bros!)
• 5 ml knoffelpoeier
• 5 ml gerookte paprika
• 5 ml uiepoeier
• 3 ml swartpeper
• 5 ml sout
• SOUS: 60 ml warm sous (peri-peri of BBQ)
• 30 ml heuning
• 15 ml botter, gesmelt
METODE
1. Droog vlerkies baie deeglik af met kombuispapier — dit is die eerste geheim vir bros vel. Meng olie, bakpoeier en alle speserye saam in 'n groot bak.
2. Voeg vlerkies by en meng sodat elke stuk eenvormig bedek is. Marineer 30 minute by kamertemperatuur (of oornag in yskas vir meer geur).
3. Voorverhit lugbraaier tot 200°C vir 3 minute. Plaas vlerkies in 'n enkele laag — moenie oorlaai nie.
4. Bak 12 minute, draai elke vlerkie om, bak nog 10–13 minute tot goudbruin en knapperig. Interne temperatuur moet 74°C bereik.
5. Meng warm sous, heuning en gesmelte botter vir die glasering. Gooi warm vlerkies in sous en gooi om. Bedien dadelik.
VOEDINGSWAARDE
Kalorieë: 320 kcal
Proteïen: 28 g
Koolhidrate : 8g
Vet: 20 g
Vesel: 0 g
Natrium: 520 mg
Wenk: Bakpoeier (nie koeksoda) op die vel is die professionele truk vir ekstra knapperige vel — dit verhoog die pH
en help die vel uitdroog tydens kook. Moenie dit weglaat nie!
English
Crispy Air Fryer Chicken Wings
Incredibly crispy and juicy chicken wings without a drop of deep-frying oil. The air fryer delivers a perfect
crunchy coating every time while keeping the meat juicy — perfect as a starter, snack or alongside any
braai.
Servings: 4 servings (±16 wings)
Pan/Pot: 5 L or larger — cook in batches
Prep time: 10 min (plus 30 min marinating)
Difficulty: Easy
INGREDIENTS
• 1 kg chicken wings, tips removed, split at joint
• 15 ml sunflower oil
• 10 ml baking powder (not bicarb — it makes the skin crispy!)
• 5 ml garlic powder
• 5 ml smoked paprika
• 5 ml onion powder
• 3 ml black pepper
• 5 ml salt
• SAUCE: 60 ml hot sauce (peri-peri or BBQ)
• 30 ml honey
• 15 ml butter, melted
METHOD
1. Pat wings very thoroughly dry with paper towels — this is the first secret to crispy skin. Mix oil, baking powder and all spices in a large bowl.
2. Add wings and toss so every piece is evenly coated. Marinate 30 minutes at room temperature (or overnight in the fridge for more flavour).
3. Preheat air fryer to 200°C for 3 minutes. Place wings in a single layer — do not overcrowd.
4. Cook 12 minutes, flip each wing, cook another 10–13 minutes until golden and crispy. Internal temperature should reach 74°C.
5. Mix hot sauce, honey and melted butter for the glaze. Toss hot wings in sauce. Serve immediately
NUTRITION
Calories : 140 kcal
Protein : 4 g
Carbohydrates: 14 g
Fat: 8 g
Fiber: 5 g
Sodium : 180 mg
Tip: Baking powder (not bicarb) on the skin is the professional trick for extra crispy skin — it raises the pH and helps
dry out the skin during cooking. Don’t leave it out!
