Paprika chicken wings

I wanted to contribute to a New Year's Party and was flipping through the Airfryer recipe book for some finger food I could bring. In the end, I adapted the recipe for barbecued chicken. It turned out too good not to share. The boyfriend said it was good enough to appear on a restaurant's menu. That made my day. In fact, it was so good that we devoured the thing before I remembered to take a picture. :/

A point of caution though. I found it a little more troublesome to clean the basket as compared to other dishes I've made in the fryer. It gets worse when you substitute sugar with honey. It might be a good idea to line the basket with baking sheet or foil. Just make sure you poke some holes through it to encourage circulation. 

Ingredients

Marinade: 

1 clove of garlic, minced

1/2 tbsp mustard (I used dijonnaise mustard)

2 tsp sugar

1 tsp chilli powder

Dash of freshly ground pepper

1 tsp smoked paprika

1 tbsp olive oil

8 drumlets/winglets or 4 drumsticks

Method

1. Mix all the powders of the marinade. Add garlic and mustard. Stir to combine. Add olive oil. Stir till combined into a thick paste.

2. Rub paste all over the chicken and refrigerate for at least 4 hours. Best overnight. Use a ziplock bag with air pressed out to ensure that the marinade covers the chicken.

3. When ready to cook, remove from refrigerator. Preheat airfryer at 200 degrees Celsius.

4. Air fry chicken at same temperature for about 15 to 20 minutes. Flip midway. 

5. Serve and enjoy!