Smoky Chipotle Air-Fryer Wings

Ingredient Spotlight. Our Chipotle Infused Olive Oil carries a deep, roasted-pepper heat that clings to every crevice of the skin. Since we do not stock a hickory balsamic, we reach for our Smoked Olive Wood Infused Olive Oil instead — cold-smoked over olive wood, it lays in that campfire note without a drop of liquid smoke.

Ingredients

• 2 lbs chicken wings, patted dry
• 2 Tbsp Chipotle Infused Olive Oil
• 1 Tbsp Smoked Olive Wood Infused Olive Oil
• 1 tsp smoked paprika · 1 tsp garlic powder · 1 tsp onion powder
• ½ tsp ground cumin · ½ tsp chili powder
• Salt and black pepper, to taste
• 1 Tbsp honey, for the finish
• Fresh cilantro, chopped · lime wedges, for serving

Instructions

1. In a large bowl, whisk together both oils, the smoked paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper. Add the wings and toss until every piece is glossy. Cover and chill at least 1 hour, up to 4.
2. Heat the air fryer to 400°F and lightly grease the basket. Arrange the wings in a single layer with space between them.
3. Air fry at 400°F for 15 minutes, flipping halfway. Bump the heat to 425°F for a final 5 minutes, until golden and crackling.
4. Stir the honey into a spoonful of the reserved marinade and brush it over the hot wings — the sweet-heat glaze is the genuine twist here. Finish with a light drizzle of the Smoked Olive Wood oil, a shower of cilantro, and lime wedges alongside.

Chef's Notes

• Bone-dry skin is the whole game — pat the wings well before they meet the marinade.
• Crowding steams instead of crisps; work in two batches if your basket is small.

Make It Yours

• For a maple-chipotle version, swap the honey for a brush of Vermont Maple Dark Balsamic Vinegar in the last minute.

Allergens: none of the major allergens; check your honey source.

Come taste the Chipotle and Smoked Olive Wood oils side by side at the shop — they were made for a platter like this.