Ingredients
2 lb chicken wings
for the dry rub
2 tbsp baking powder
2 tsp onion powder
1 tbsp garlic powder
½ tsp salt
for the marinade / sauce
½ c white distilled vinegar
1 ½ tbsp flaky sea salt
1 ½ tbsp dry ranch seasoning mix
1 tbsp fresh dill, chopped
2 tsp garlic powder
¾ c malt vinegar
pinch of white sugar
for the garnish
flaky sea salt
fresh dill
Tools
air fryer
ziploc bag
bowl
Directions
Step 1
Pat the wings dry, add to a ziploc bag & pour in three-fourths of the marinade. Shake to coat wings. Refrigerate for 6 hours, or up to overnight.
2 lb chicken wings
ziploc bag
Step 2
Remove the wings from the marinade & gently pat them dry. Add the wings to a new ziploc bag, pour in dry rub & shake until the wings are well coated. Place wings in the air-fryer at 400°F for 15-20 minutes, flipping them halfway through. Add the wings to a bowl, drizzle with leftover sauce & toss well to coat.
air fryer
ziploc bag
bowl
Step 3
Garnish with additional flaky sea salt & fresh dill. Serve with ranch for dipping.
flaky sea salt
fresh dill
Step 4
for the marinade / sauce
Step 1
Combine all of the marinade / sauce ingredients in a bowl. Whisk until well combined. Set aside.
½ c white distilled vinegar
1 ½ tbsp flaky sea salt
1 ½ tbsp dry ranch seasoning mix
1 tbsp fresh dill, chopped
2 tsp garlic powder
¾ c malt vinegar
pinch of white sugar
Step 2
for the dry rub
Step 1
Combine all of the ingredients for the dry rub in a bowl. Whisk until well combined.
2 tbsp baking powder
2 tsp onion powder
1 tbsp garlic powder
½ tsp salt
