{"title":"Arabian","description":"\u003cp\u003eGarlic, sumac, dried lemon and warm spice, built to taste like a shawarma counter at one in the morning. Mild food has nowhere to hide, so every pack here starts in a brine and comes out juicy instead of chalky. Broast, tawook, za'atar wings, and a garlic dip with no manners.\u003c\/p\u003e","products":[{"product_id":"broasted-boss-crispy-arabian","title":"Broasted Boss — Crispy Arabian Brine + Rub Kit","description":"\u003cp\u003eGulf broast doesn't shout. White pepper, cardamom and garlic, a crust the colour of pale honey, and meat juicy enough that chilli would just be showing off. The original gets pressure-fried in a machine you do not own, so we moved the flavour into a brine and the crunch into a starch-backed rub your air fryer can actually pull off.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eDry convection heat is the whole problem here. The fan strips water off the surface, which is exactly how you get crust — but it does not stop there, and a gentle bird with nothing defending it turns to sawdust. The brine goes in first: salt and sugar in solution season the meat right through to the bone and leave it holding far more of its own water when it meets that hot air. It matters more on a mild blend than a fiery one, because there is no chilli burn to distract you from dry chicken. The rub is built on rice flour and corn starch, which crisp cleanly and stay pale gold rather than going dark and bitter, so the cardamom and white pepper sitting on top stay floral. Garlic, ginger and coriander fill in the middle.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroast brine sachet — 60 g.\u003c\/strong\u003e Salt, sugar, garlic, green cardamom, bay, lemon peel, white pepper. Makes 1 litre of brine — enough for 1 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy broast rub — 55 g.\u003c\/strong\u003e Rice flour, corn starch, white pepper, cardamom, garlic, ginger, coriander, a whisper of cinnamon, and mild paprika for colour. Coats 1 kg with a teaspoon spare.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card.\u003c\/strong\u003e Times, temperatures and the whole method on one card you can prop against the air fryer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTriple pack:\u003c\/strong\u003e three brine sachets, three rub sachets, one card. Does 3 kg of chicken.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eStir the whole brine sachet into 1 litre of cold water until it is fully dissolved.\u003c\/li\u003e\n\u003cli\u003eAdd 1 kg of bone-in chicken — a quartered bird, thighs or drumsticks. Cover it and put it in the fridge for at least 30 minutes; 2 to 4 hours is where it gets good. Fridge only, never the counter, and never longer than 12 hours.\u003c\/li\u003e\n\u003cli\u003eLift the chicken out and tip the brine down the sink. Used brine has had raw chicken in it. It does not get reused.\u003c\/li\u003e\n\u003cli\u003ePat every piece completely dry with paper towels. Surface moisture is what stands between you and a crust.\u003c\/li\u003e\n\u003cli\u003eRub the chicken with 2 teaspoons of neutral oil, then dust the rub over evenly — hold back a teaspoon — and press it into the skin.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 190°C \/ 375°F for 3 to 5 minutes. Lower than a chilli-heavy rub on purpose: this crust is meant to finish pale gold, not brown.\u003c\/li\u003e\n\u003cli\u003eSingle layer, skin side down, gaps between the pieces. Do not stack, do not crowd. Cook 22 to 28 minutes, flipping once at the halfway point.\u003c\/li\u003e\n\u003cli\u003eTest the thickest part with an instant-read thermometer, clear of the bone. It is done at 74°C \/ 165°F. Not looks-done — 74°C. A thermometer costs less than the chicken you keep ruining.\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes, then finish with the reserved rub and a squeeze of lemon. Flatbread and garlic sauce, obviously.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 1 of 5. No chilli burn at all. White pepper gives a soft warmth at the back of the throat and that is the entire story. Kids will eat this.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no major allergens in the blend itself. Packed on equipment that also handles wheat, milk, mustard, sesame and tree nuts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened, from the date printed on the sachet. Use the rub within 3 months of opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, away from sunlight and the stove. Reseal after opening. Keep it out of the fridge — damp air clumps the starch.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262471811330,"sku":"FAF-CRP-ARB-1K","price":319.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262471844098,"sku":"FAF-CRP-ARB-3K","price":799.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-33254639.jpg?v=1786008767"},{"product_id":"shish-tawook-brine-rub-kit","title":"Shish Tawook Brine + Rub Kit","description":"\u003cp\u003eShish tawook is a mild chicken, and mild chicken has nowhere to hide. If the meat is dry, the whole skewer is dry, and no amount of garlic sauce is bailing you out. Brine it, and it comes out pale gold, lemony and dripping — the way it does at a good shawarma counter at one in the morning.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eSalt in solution is the whole engine. The brine sachet dissolves salt, a little sugar, garlic, coriander seed and lemon peel into water, the salt travels into the chicken, and salted meat holds on to noticeably more of its own moisture once the dry convection heat starts working. Boneless thigh chunks are small, so they dry out faster than anything else you will put in an air fryer — which is exactly why this style needs the brine most. The rub is a warm-not-hot build: coriander and cumin for body, cinnamon in a small enough dose that it reads as background warmth rather than dessert, garlic and white pepper for savoury depth, sumac for a dry sour edge that lands where lemon juice cannot. We keep the lemon in the short marinade rather than the brine on purpose — an hour in acid is flavour, a whole day in acid turns the outside of chicken chalky and pale. No starch here. We are chasing edges and char, not batter.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine sachet, 60 g\u003c\/strong\u003e — salt, cane sugar, garlic, coriander seed, dried lemon peel, bay, white pepper. Makes 1 litre of brine, enough for 1 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTawook rub, 40 g\u003c\/strong\u003e — sumac, coriander, cinnamon, garlic, sweet paprika, white pepper, dried mint, oregano. Low salt by design, because the brine handled it. Seasons 1 kg.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card\u003c\/strong\u003e — method, timings, temperatures and the garlic-lemon finish on the back.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSingle pack\u003c\/strong\u003e does 1 kg of chicken. \u003cstrong\u003eTriple pack\u003c\/strong\u003e does 3 kg: three brine sachets, three rub sachets, one recipe card.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eStir one brine sachet into 1 litre of cold water until it is fully dissolved and the water runs clear off the spoon.\u003c\/li\u003e\n\u003cli\u003eCut 1 kg of boneless chicken thigh into rough 3 to 4 cm chunks. Add to the brine, cover, refrigerate for at least 30 minutes; 1 to 2 hours suits pieces this small, 4 hours is the ceiling, and nothing ever goes past 12. Fridge, always. Never the kitchen counter.\u003c\/li\u003e\n\u003cli\u003eDrain and throw the brine away. It is single use. Never reuse it on another batch.\u003c\/li\u003e\n\u003cli\u003ePat the chunks completely dry with paper towel. Surface water is the reason your last batch went pale — it has to boil off before anything browns.\u003c\/li\u003e\n\u003cli\u003eHold back 1 tsp of the rub for the finish. Mix the rest with 3 tbsp thick yogurt, 2 tbsp oil, the juice of half a lemon and 2 crushed garlic cloves. Coat the chicken and rest it in the fridge for 30 minutes, up to 2 hours.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 190°C (375°F) for 3 to 5 minutes. Thread onto short skewers if they fit your basket, or just cook the chunks loose.\u003c\/li\u003e\n\u003cli\u003eSingle layer, gaps between the pieces, no stacking. Cook at 190°C (375°F) for 15 to 20 minutes, flipping once at the halfway point. Doing this on bone-in pieces instead? 190 to 200°C (375 to 390°F) for 22 to 28 minutes, flipping once.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest chunk with an instant-read thermometer. \u003cstrong\u003e74°C \/ 165°F\u003c\/strong\u003e and it is done. Guessing is how mild chicken becomes sad chicken — use the thermometer.\u003c\/li\u003e\n\u003cli\u003eRest 3 minutes. Squeeze over the other lemon half, scatter the reserved teaspoon of rub while the surface is still hot, and eat it in flatbread with garlic sauce and pickles.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat: 1 of 5.\u003c\/strong\u003e Effectively no burn. Warm, sour and garlicky. Safe for kids and for people who claim black pepper is spicy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no gluten, dairy, egg or nut ingredients in either sachet. Packed in a facility that also handles mustard, sesame, gluten and tree nuts. The marinade calls for yogurt, which you supply — that is dairy.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Use within 3 months of opening; sumac and dried mint fade first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry cupboard, away from the hob and out of sunlight. Never store sachets in the fridge. Mix brine fresh, use it that day, bin it after.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262472007938,"sku":"FAF-GRL-TWK-1K","price":319.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262472040706,"sku":"FAF-GRL-TWK-3K","price":799.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-5643427.jpg?v=1786008776"},{"product_id":"zaatar-sumac-wings","title":"Za'atar Sumac Wings Kit","description":"\u003cp\u003eNot everything has to hurt. Herby za'atar, tart sumac and toasted sesame, on wings mild enough that everyone at the table can actually eat them. Then a hot garlic-lemon toss the second they leave the basket, so they taste bright instead of beige.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eDry convection heat is brutal on wings. The fan drives moisture off the surface and then keeps going, straight into the meat, which is how you end up with skin like parchment and nothing underneath. The brine fixes that before the fryer gets a vote: salt in solution travels into the meat, seasons it right through, and leaves the muscle proteins holding water instead of shedding it. The sugar in the sachet keeps the salt in check and gives the skin something to brown with. Then the flavour goes on dry, and that is the point of this one. Sumac and dried lemon peel give you real sourness as a powder — a lemon-juice marinade would just wet the skin and steam it. Thyme and toasted sesame need a hot dry surface to smell like anything, and the touch of baking powder in the rub raises the skin's pH so it colours faster in less time. The garlic-lemon finish goes on hot at the end, where sumac stays sharp instead of cooking flat.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLemon-thyme brine sachet, 85 g\u003c\/strong\u003e — sea salt, cane sugar, dried thyme, garlic, bay, lemon peel. Dissolves in 1 litre of cold water and brines 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZa'atar rub, 45 g\u003c\/strong\u003e — thyme, toasted sesame, sumac, garlic, oregano, a little baking powder for crisp. Coats 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic-lemon finish, 30 g\u003c\/strong\u003e — sumac, roasted garlic, lemon peel, parsley, sea salt. Goes on hot, after cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card\u003c\/strong\u003e — timings, temperatures, and the batch maths for 2 kg and 3 kg.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eTriple pack contains three of each sachet and does 3 kg of wings.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eStir the brine sachet into 1 litre of cold water until it has completely dissolved. Add 1 kg of wings and push them under.\u003c\/li\u003e\n\u003cli\u003eCover and refrigerate for at least 30 minutes; up to 4 hours if it suits you, and never past 12. Fridge the whole time — never leave chicken brining at room temperature.\u003c\/li\u003e\n\u003cli\u003eDrain the wings and throw the brine away. Used brine is done. Do not save it, do not reuse it.\u003c\/li\u003e\n\u003cli\u003ePat the wings bone dry with paper towel, including the underside and the joint. Surface water is the only thing standing between you and crisp skin.\u003c\/li\u003e\n\u003cli\u003eTumble the wings with the full za'atar rub sachet until evenly coated, then leave them 10 minutes while the fryer heats.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 200°C (390°F) for 3 to 5 minutes.\u003c\/li\u003e\n\u003cli\u003eArrange the wings in one layer with air space around each one. Cook 20 to 24 minutes, flipping once at the halfway mark. Two calm batches beat one crowded basket.\u003c\/li\u003e\n\u003cli\u003eProbe the thickest part of a drumette, clear of the bone: chicken is cooked at 74°C \/ 165°F. A thermometer costs less than a ruined kilo of chicken.\u003c\/li\u003e\n\u003cli\u003eTip the hot wings into a bowl, add the garlic-lemon finish and toss for 15 seconds so it sticks to the heat. Eat straight away, with yoghurt or a squeeze of lemon.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 1 out of 5. Genuinely mild. All herb and citrus, no burn.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e \u003cstrong\u003econtains sesame\u003c\/strong\u003e (in the za'atar rub). No cereal gluten, dairy or nut ingredients in the blends. Packed in a facility that also handles mustard and milk powders.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened from the packing date on the sachet. After opening, reseal and use the rub and finish within 8 weeks — dried thyme and sumac go dull quickly.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, away from sunlight. Not above the hob. Keep the brine sachet dry or the salt will clump solid.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262472204546,"sku":"FAF-WNG-ZAT-1K","price":319.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262472237314,"sku":"FAF-WNG-ZAT-3K","price":799.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-5923475.jpg?v=1786008785"},{"product_id":"garlic-wrecking-ball-toum-dip-mix","title":"Garlic Wrecking Ball Toum-Style Dip Mix","description":"\u003cp\u003eReal toum is an emulsion that splits if you look at it wrong. This is not that. It's the flavour — raw-edged garlic, lemon, salt, a quiet lift of white pepper — dried into a pouch you stir straight into mayo you already own. Same wallop. None of the drama.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eBottled garlic sauce has to travel cold, and it turns dull and bitter long before the jar is empty. A dry mix skips all of that: cupboard shelf, no cold chain, and you only make as much as you're about to eat. You also pick the base. All mayo gives you something thick and rich that clings to a wing. Half mayo, half thick yogurt gives you something lighter and tangier that you can eat a great deal more of. The garlic in here is granulated rather than roasted, so it keeps its raw bite, and the acid comes from dried lemon peel plus a touch of citric acid so it lands sharp rather than sweet. The twenty-minute rest is where the garlic rehydrates into the base — that's the difference between gritty and good.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOne 60 g resealable pouch\u003c\/strong\u003e — makes roughly 500 ml, which comfortably covers about 1.5 kg of chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGranulated and powdered garlic\u003c\/strong\u003e — the wrecking ball. Two grinds, because one hits fast and one hangs around.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDried lemon peel and citric acid\u003c\/strong\u003e — the sharp edge that keeps a rich base from going flat halfway through the bowl.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWhite pepper\u003c\/strong\u003e — heat you feel rather than taste, which is why this is a 1 and not a 3.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSalt, dried parsley, a whisper of sugar\u003c\/strong\u003e — seasoning, flecks of green, and just enough sugar to stop the acid biting.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSpoon 400 g of mayonnaise into a bowl. Want it lighter? Use 250 g mayo and 150 g thick yogurt instead.\u003c\/li\u003e\n\u003cli\u003eTip in the whole 60 g pouch. For a smaller batch, half the pouch into 200 g of base.\u003c\/li\u003e\n\u003cli\u003eWhisk for 30 to 45 seconds, until the colour is even and there are no dry specks left round the sides.\u003c\/li\u003e\n\u003cli\u003eCover and rest in the fridge for 20 minutes. Not optional. Dried garlic needs that time to soften or you are eating powder.\u003c\/li\u003e\n\u003cli\u003eTaste it. A squeeze of fresh lemon sharpens it, a splash of cold water loosens it, a pinch more salt wakes the whole thing up.\u003c\/li\u003e\n\u003cli\u003eServe cold. Keep covered in the fridge and finish within 3 days, or by the use-by date on your mayo — whichever comes first.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 1 out of 5. This is a garlic problem, not a chilli problem.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no declared allergens in the mix itself. Packed on equipment that also handles milk, mustard, sesame, peanuts and tree nuts. The mayonnaise you add contains egg; yogurt contains milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Use within 3 months of opening.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e reseal and keep it cool, dry and out of the sun. Dry spoon only. Once mixed, fridge only, up to 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472368386,"sku":"FAF-DIP-TOU-60","price":249.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-8053728.jpg?v=1786008794"},{"product_id":"the-arabian-night-shift-kit","title":"The Arabian Night Shift Kit","description":"\u003cp\u003eGarlic, lemon, warm spice, and an air fryer that finally behaves. Three Arabian packs — crispy, grilled and wings — plus a garlic dip that hits like a shawarma counter at one in the morning. All three start in a brine, which is the only reason any of it comes out juicy.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eYour air fryer is a fan and a heating element in a small box, and it is very good at exactly one thing: pulling water off the surface of whatever you put in it. That's how you get crust. It is also how you get chalky breast meat and wings that shred instead of bite. The brine is the counter-move. Salt dissolved in cold water moves into the meat and seasons it right through — not a salty skin over bland flesh — and it leaves the muscle holding onto more water once the heat arrives. Half an hour in the fridge changes the result; four hours changes it more. The rubs then handle the outside: garlic, sumac, coriander seed, white pepper, cardamom, dried lemon. None of that browns properly on damp chicken, which is why the drying step in the method is not a suggestion.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroasted Boss crispy pack (115 g)\u003c\/strong\u003e — 60 g broast brine sachet plus the 55 g starch-backed crisp rub. Does 1 kg of bone-in chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShish Tawook grilled pack (100 g)\u003c\/strong\u003e — 60 g brine sachet plus the 40 g tawook rub. Does 1 kg, built for boneless thigh chunks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZa'atar Sumac wings pack (160 g)\u003c\/strong\u003e — 85 g lemon-thyme wing brine, 45 g za'atar rub and a 30 g garlic-lemon finish. Does 1 kg of wings, roughly 12 to 14 pieces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic Wrecking Ball Toum-Style Dip Mix (60 g pouch)\u003c\/strong\u003e — whisk into 400 g of mayo for roughly 500 ml of cold garlic dip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod card\u003c\/strong\u003e — brine times, basket temperatures and the internal temperature that actually matters, printed big enough to read across a kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThree kilos of chicken, half a litre of garlic dip, and about 12% off buying the four separately.\u003c\/p\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine before anything else.\u003c\/strong\u003e Stir the pack's brine sachet into the quantity of cold water printed on it, drop the chicken in, cover, fridge. Thirty minutes minimum, up to 4 hours, never beyond 12. Fridge only — never leave it out on the counter. Tip the used brine away afterwards; it has had raw chicken sitting in it and it never gets reused.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat it completely dry.\u003c\/strong\u003e Paper towel over every surface until the skin squeaks. Water on the outside becomes steam in the basket, and steam gives you pale, soft, disappointing chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRub and preheat.\u003c\/strong\u003e Rub onto dry chicken, then preheat the fryer for 3 to 5 minutes. Single layer only, with air gaps. Stack it and you have built a steam oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy pack, bone-in pieces:\u003c\/strong\u003e 190-200°C \/ 375-390°F for 22 to 28 minutes, one flip at the halfway mark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWings pack:\u003c\/strong\u003e 200°C \/ 390°F for 20 to 24 minutes, one flip. Wings touching each other do not crisp — run two batches if you have to.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled pack, boneless thigh chunks:\u003c\/strong\u003e 190°C \/ 375°F for 15 to 20 minutes, one flip. Using bone-in pieces instead? Run 190-200°C \/ 375-390°F for 22 to 28 minutes, one flip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe clock is a suggestion. 74°C \/ 165°F is the rule.\u003c\/strong\u003e Probe the thickest part, away from the bone. Air fryers vary enormously, so use a thermometer rather than hope.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest for 5 minutes\u003c\/strong\u003e while you whisk the dip together (method on the pouch), then eat it hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 1 out of 5, right across the box. This is the mild end of the range on purpose — crispy, grilled, wings and dip all sit at 1, and the only warmth comes from white pepper and garlic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e the Za'atar wings pack \u003cstrong\u003econtains sesame\u003c\/strong\u003e. Nothing else in the box carries a declared allergen. All of it is packed on equipment that also handles wheat, milk, mustard, sesame, peanuts and tree nuts. The mayonnaise you add to the dip contains egg, and the tawook marinade calls for yogurt, which contains milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once a sachet or pouch is open, use it within 3 months.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, sealed, out of direct sunlight. Dry spoons only. Mixed dip goes in the fridge and gets finished within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472466690,"sku":"FAF-KIT-ARB-04","price":1059.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-12362058.jpg?v=1786008803"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/collections\/pexels-photo-5643427.jpg?v=1786009290","url":"https:\/\/friedaf.com\/collections\/arabian.oembed","provider":"Fried AF","version":"1.0","type":"link"}