Caribbean Air-Fried Chicken Wings


12 full wings

2 liters cold water

1 ½ tablespoons salt

1Tblspn peppercorns (white preferably)

3 - 4 fresh bay leaves (if available)

Spice mix

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.


To serve:

black beans and rice

ice burg lettuce

Fresh lime