Air Fryer Lebanese Garlic Chicken Wings

Ingredients

• 800 g chicken wings, patted dry
• 6 garlic cloves, crushed to a paste
• Juice of 1 lemon
• 2 tbsp yogurt (optional, for extra tenderness) (optional)
• ½ tsp dried thyme or oregano (optional)
• Salt, black pepper, 2 tbsp oil

Steps

1. Whisk the crushed garlic, lemon juice, yogurt if using, herbs, salt, pepper and oil into a thick paste.
2. Toss the wings through the paste, working it under the skin where you can, and marinate for at least 30 minutes - longer (a few hours) makes the garlic flavour go deeper.
3. Preheat the air fryer to 200°C, then shake off any excess marinade and arrange the wings in a single layer, in batches if needed.
4. Air fry for 12 minutes, then flip.
5. Air fry a further 10-12 minutes (about 22-24 minutes total) until deeply golden and crisp, with no pink at the bone.
6. For extra garlic punch, toss the hot wings through a spoonful of the reserved raw garlic-lemon mix right before serving.

Tip: Raw garlic burns fast at high heat - if you want a very garlicky finish, hold some marinade back uncooked and toss the wings through it after they come out, rather than piling it all on before cooking.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.