Air fryer Chicken Tenders BBQ Sauce

HOW MANY PEOPLE HERE STILL CARE ABOUT MY RECIPES 💚 RAISE HAND 👋 PLEASE 🙏

Ingredients:

2 lbs chicken tenders

1/2 c ketchup

1/2 c brown sugar

1 tsp onion powder

1 tsp paprika

1 tsp salt

1/2 tsp pepper

olive oil spray

Instructions:

Combine ketchup, brown sugar, onion powder, paprika, salt, and pepper in a medium mixing bowl. Set aside 1/4 cup of sauce for later. Add chicken tenders to the sauce making sure they are completely covered.

Allow to soak in marinade/sauce for 15 minutes. Place chicken tenders in a greased air fryer basket. Preheat air fryer for 5 minutes once they’re marinated.

Spray inside of basket with olive oil spray. Air fry at 400 degrees for 10 minutes. Flip tenders over and air fry for an additional 4-6 minutes or until internal temperature reaches 160 degrees in the middle. (timing will depend on how thick your meat is). Brush with remaining BBQ sauce prior to serving.

Crispy Fried Chicken Wings 😋😋

INGREDIENTS

6 cups canola oil, for deep-frying

2 pounds chicken wings, drumettes and wings separated (about 12 pieces total)

3/4 teaspoon kosher salt, divided

1/2 cup all-purpose flour

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon freshly ground black pepper, plus more as needed

1/8 teaspoon cayenne pepper

GET INGREDIENTS

INSTRUCTIONS

Heat 6 cups canola oil in a large pot or Dutch oven to 350°F. Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels. Season 2 pounds chicken wings with 1/2 teaspoon of the kosher salt and a few grinds of black pepper.

Place 1/2 cup all-purpose flour, 1 teaspoon sweet paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne pepper, and remaining 1/4 teaspoon kosher salt in a large bowl and whisk to combine. Add the wings and toss until each wing is well-coated.

When the oil is ready, fry the wings in 2 to 3 batches: Add to the oil and fry until cooked through, golden-brown, and crisp, 5 to 8 minutes. Use a spider or slotted spoon to transfer wings to the baking sheet. Let cool 5 minutes before serving