the Breville Test Kitchen

Air-Fry Achiote Chicken Wings

Name: Air-Fry Achiote Chicken Wings
Cook time: 900 s
Total time: 2700 s
Yield: Makes about 20
Ingredients: 1.3 kg chicken wing drumettes and flats (party wings); 2 tsp baking powder; 2 tsp cornstarch; 1 tsp kosher salt; 115 g achiote paste - (1 block); ½ cup (120 ml) fresh orange juice; ¼ cup (60 ml) fresh lime juice; 2 tbsp; 4 clove garlic - peeled; 1 tsp ground cumin; 1 tsp dried oregano leaves; 1 jalapeño pepper - coarsely chopped; ¼ cup firmly packed cilantro leaves; 1 large avocado; ⅓ cup (80 g) sour cream; 2 tbsp olive oil; 5 tsp fresh lime juice; ½ tsp kosher salt

Achiote marinated chicken wings are air fried until deeply colored and crisp on the outside, while remaining juicy and tender within. The achiote paste delivers a rich, earthy depth, lifted with bright orange and lime for a bold, citrus driven marinade that clings to every bite. Served with a spicy avocado crema, these wings offer a vibrant balance of heat, freshness and savory richness, ideal for sharing, entertaining or elevating game day.

45 mins total time

15 mins active time

Easy

Makes about 20

Ingredients

Measurements:

1.3 kg chicken wing drumettes and flats (party wings)
2 tsp baking powder
2 tsp cornstarch
1 tsp kosher salt

For the marinade

115 g achiote paste
(1 block)
½ cup (120 ml) fresh orange juice
¼ cup (60 ml) fresh lime juice
2 tbsp
4 clove garlic
peeled
1 tsp ground cumin
1 tsp dried oregano leaves

For the spicy avocado crema

1 jalapeño pepper
coarsely chopped
¼ cup firmly packed cilantro leaves
1 large avocado
⅓ cup (80 g) sour cream
2 tbsp olive oil
5 tsp fresh lime juice
½ tsp kosher salt

Instructions

1
Place the chicken on paper towel and pat dry to remove excess moisture.
2
Place the baking powder, cornstarch and salt in a small bowl and stir to combine. Add a third of the chicken and a third of the coating to a large bowl and toss to coat. Repeat twice with the remaining chicken and coating.
3
To make the marinade, place all the marinade ingredients in a food processor and process for 30 seconds, or until well combined. Transfer to a large bowl.
4
Add the chicken to the marinade and toss to coat. If not cooking immediately, cover and refrigerate for up to overnight.
Tip: For deeper flavor, marinate the wings overnight.
5
Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 225°C, for 30 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
6
For easy cleaning and to prevent burning, line the roasting pan with foil. Arrange the chicken in a single layer, underside facing up in the pan, and pour over any remaining marinade.
7
Once preheated, place the pan in the oven and air fry for 30 minutes. When the Rotate Remind signals, turn the chicken over and continue cooking. When the oven signals at the end of cooking, adjust the oven to Broil, Medium, for 3 minutes and press Start. Meanwhile, make the crema.
8
To make the spicy avocado crema, place the jalapeño and cilantro in a food processor and pulse until finely chopped. Halve the avocado, scoop out the flesh (you will need 250g), and add to the processor with the remaining ingredients. Process for 30 seconds, or until smooth and well combined.
Tip: For a milder crema, remove the seeds from the jalapeño before processing.
9
10
The chicken should be deep red in color, with the marinade dried on the skin and the meat cooked through. If not, broil it a little longer.
Tip: It’s OK if the chicken darkens in spots.
11
Pile the chicken onto a serving plate and serve with the crema for dipping. Best enjoyed straight away.