Sweet, smoky and crispy Air Fryer BBQ Chicken Wings for a healthy gameday appetizer. Coated with almond flour, tapioca starch and a blend of spices, these gluten free boneless chicken wings have a perfect hot barbecue flavor!
Ingredients
1lbChicken Breast, Chopped into 2” cubes, 454g
1Egg
½cupAlmond Flour
2TbspTapioca Starch/Flour
¼tspPaprika
¼tspChili Powder
⅛tspCayenne Pepper
⅛tspPepper
¼tspSalt
Sauce:
3TbspBBQ Sauce
2TbspWater
Instructions
In a shallow bowl, combine almond flour, tapioca starch, paprika, chili powder, cayenne pepper, black pepper and salt, and mix.
In another bowl, whisk egg.
Dredge each piece of chicken in egg then flour mixture until coated well. Shake to remove any excess, and set on a plate.
Line air-fryer basket with parchment paper and place chicken pieces inside, leaving enough room for air to flow. Work in batches if needed.
Place in parchment-lined air fryer basket, lightly spray with cooking spray, and cook at 375˚F for 12 minutes, shaking halfway.
Prepare sauce:
When chicken is almost done, heat a small pot or medium-sized nonstick pan over medium.
In a small bowl, whisk together the barbecue sauce and water.
Pour mixture into pot/pan and allow to slightly thicken.
Combine and serve:
Transfer chicken to bowl, pour heated sauce and toss to coat well.
Notes
To bake, place coated chicken pieces on a parchment lined baking sheet and bake for 12 minutes at 425°F, flipping halfway.
For best results, cook and toss in sauce just before serving to ensure that chicken is crunchy.
Storage:
Do not add sauce if storing; Toss in sauce when serving.
Fridge: In an airtight container for 3-4 days. Reheat in the oven at 350˚F for 7-10 minutes, or use an air fryer.
Freeze: Place on baking sheet and let freeze individually. Transfer to freezer safe bag and keep 2 months. Bake at 400°F for 5-7 minutes to reheat.
Make Ahead:
After breading, place on baking sheet and let freeze individually. Transfer to freezer safe bag.
To cook, air fry for 15 minutes or bake for 18 minutes straight out of freezer.