12 full wings
2 liters cold water
1 ½ tablespoons salt
1Tblspn peppercorns (white preferably)
3 - 4 fresh bay leaves (if available)
½ teaspoon coarse ground white pepper
1 tablespoon sea salt flakes
1 teaspoon ground coriander seed
1 teaspoon allspice
1 tablespoon ground cinnamon
½ teaspoon cayenne pepper
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
3 tbsps coconut oil, melted
Place the above ingredients in medium sized pot making sure the wings are submerged. Cover with parchment paper and bring to a boil. Simmer for 3 to 4 minutes, turn the heat off and allow to cool (as if poaching), allowing the wings to cook all the way through.
Once cooled, remove from pan and allow to dry on a cake rack. (Note: the longer the better for drying. If you can, do it over night; it will yield a dryer, crispier skin when air frying).
Mix spice ingredients together.
Split the chicken wings through the joint using a sharp knife. Brush wings liberally with coconut oil and season well with spice mix ( extra spice mix will keep relatively fresh in an air tight container for up to a month).
Place chicken into CRUX air fryer basket (preferably not overlapped).
Air fry at 390F for 12 minutes. Remove chicken from basket and serve immediately.
black beans and rice
ice burg lettuce