Chicken Wings

Chicken Wings


1 1/2 Cups Flourish Flour

1 pound (453.59 g) chicken wings

3 tablespoons (3 tablespoons)

Vegetable Oil

1/2 cup (62.5 g) All-Purpose Flour

1/2 teaspoon (0.5 teaspoon) Kosher Salt

1/2 teaspoon (0.5 teaspoon) Smoked Paprika

1/2 teaspoon (0.5 teaspoon) Garlic Powder

1/2 teaspoon (0.5 teaspoon) freshly crushed peppercorn


1. Place chicken wings in a large bowl. Pour in the oil and then toss to coat the wings well.

2. In a separate bowl, add dry ingredients and whisk until combined.

3. One at a time, place oiled wings in the dry mixture and coat with breading, then place each wing on in the air fryer basket.

3. Set your airfryer to 400F and cook for 20 minutes flipping half way through.

4. Use a meat thermometer to ensure the chicken wings have reached an internal temperature of 165F, and the breading is brown and crunchy before serving.

5. Place the chicken wings in a single layer in the air fryer basket. Fry them in two batches if needed. Be sure to flip the wings during cooking.

6. You can reheat leftover wings in the air fryer. Cook them at 360°F for 4 minutes. Turn the heat to 400°F and cook for 5 more minutes.

7. Want to make these crispy chicken wings into hot wings? Simply remove from the air fryer, and toss with your favorite hot sauce.

Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.

For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.

For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.

For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.