{"title":"Wings","description":"\u003cp\u003eWings are mostly skin and bone, which is exactly why dry convection heat ruins them so fast. Brine them for half an hour, dry them properly, and they come out crisp outside and juicy underneath. Chettinad, za'atar or buffalo — every toss-through goes on hot, straight out of the basket.\u003c\/p\u003e","products":[{"product_id":"chettinad-chilli-garlic-wings","title":"Chettinad Chilli-Garlic Wings Kit","description":"\u003cp\u003eChettinad heat does not negotiate. Black pepper, dried red chilli and a frankly unreasonable amount of garlic, on wings that come out of the basket juicy instead of jerky. Keep something cold nearby. You will want it.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eAn air fryer is a fan blowing hot dry air at your dinner, and a wing has nowhere to hide from it: mostly skin, bone and a thin band of meat. That dry convection heat pulls water straight out, which is why your last batch tasted like seasoned rope. The brine gets there first. Salt in solution moves into the meat and seasons it all the way through instead of sitting on the surface, and it changes the muscle proteins so they hold on to water while they cook. The small amount of sugar in the sachet balances the salt and helps the skin take on colour. Then the rub goes on dry, because chilli, black pepper and garlic need direct contact with a dry surface to bloom, and the pinch of baking powder in the blend raises the skin's surface pH so it browns and blisters before the inside has time to dry out. The toss-through goes on hot, out of the basket, because ground chilli and curry leaf lose their edge if you cook them for twenty-two minutes.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChettinad brine sachet, 90 g\u003c\/strong\u003e — sea salt, cane sugar, cracked black pepper, garlic, dried red chilli, curry leaf, fennel. Dissolves in 1 litre of cold water and brines 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChilli-garlic rub, 40 g\u003c\/strong\u003e — Guntur chilli, coarse black pepper, roasted garlic, coriander seed, a little baking powder for crisp. Coats 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot toss-through finish, 25 g\u003c\/strong\u003e — fine chilli, curry leaf, garlic, black pepper, salt. Goes on after cooking, never before.\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\u003eTip the brine sachet into 1 litre of cold water and stir until it fully dissolves. Add 1 kg of wings and make sure they are submerged.\u003c\/li\u003e\n\u003cli\u003eCover and refrigerate for at least 30 minutes; up to 4 hours if you have the time, and never past 12. Never brine on the counter — fridge only.\u003c\/li\u003e\n\u003cli\u003eLift the wings out and pour the brine down the sink. It has done its job and it is not doing it twice. Never reuse it.\u003c\/li\u003e\n\u003cli\u003ePat every wing completely dry with paper towel. Top, underside, into the joint. Wet skin steams, dry skin crisps, and this is the step everyone skips.\u003c\/li\u003e\n\u003cli\u003eScatter over the whole chilli-garlic rub sachet and toss until every wing is coated. 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\u003eLay the wings in a single layer with a gap between them. Cook 20 to 24 minutes, flipping once at the halfway mark. Crowded basket, soggy wings — do two batches instead.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest part of a drumette, away from the bone: chicken is cooked at 74°C \/ 165°F. Use a probe thermometer. Guessing is how wings get ruined in both directions.\u003c\/li\u003e\n\u003cli\u003eTip the hot wings into a big bowl, shower over the toss-through finish and toss hard for about 15 seconds. Serve immediately with lime wedges and raw onion.\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 4 out of 5. Properly hot. It builds across the wing and keeps going after you have stopped.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e no cereal gluten, dairy, nut or sesame ingredients in the blends. Packed in a facility that also handles sesame, mustard and milk powders, so if you react badly, sit this one out.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened from the packing date on the sachet. Once opened, reseal and use the rub and finish within 8 weeks — ground spice fades fast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, out of direct sunlight. Not in the cupboard above the hob. Keep the brine sachet dry; humidity turns salt into a brick.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262472139010,"sku":"FAF-WNG-CHT-1K","price":339.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262472171778,"sku":"FAF-WNG-CHT-3K","price":849.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-7230625.jpg?v=1786008782"},{"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":"buffalo-cayenne-wings","title":"Buffalo Cayenne Wings Kit","description":"\u003cp\u003eBuffalo wings are cayenne, vinegar and butter. That is the entire canon, and most air-fryer versions get it wrong by saucing the wing before it cooks. You brine, you cook dry, you toss in butter at the end. Bring 50 g of butter and a stack of napkins.\u003c\/p\u003e\u003ch3\u003eWhy it works\u003c\/h3\u003e\u003cp\u003eAir fryers cook with fast, dry, moving air, which is excellent for skin and merciless on the meat underneath — the moisture leaves and does not come back. The brine loads the wing up before any of that happens: salt in solution seasons the meat all the way through and shifts the muscle proteins so they hold water through the cook instead of squeezing it out. Sugar in the sachet takes the edge off the salt and helps the skin colour. The cayenne rub then goes on dry, which is the part that matters here. A wet vinegar sauce before cooking will steam the skin and scorch, so the fryer only ever sees dry seasoning, plus a little baking powder that lifts the skin's surface pH so it crisps in the time the meat can afford. The sauce base is the classic move made portable: powdered cayenne and vinegar that you stir into melted butter, because butterfat is what carries that heat around your mouth and makes it taste like a bar and not like a spice jar.\u003c\/p\u003e\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuffalo brine sachet, 90 g\u003c\/strong\u003e — sea salt, cane sugar, cayenne, celery seed, garlic, white vinegar powder. Dissolves in 1 litre of cold water and brines 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCayenne rub, 40 g\u003c\/strong\u003e — cayenne, sweet paprika, garlic, onion, black pepper, a little baking powder for crisp. Coats 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuffalo sauce base, 35 g\u003c\/strong\u003e — cayenne, white vinegar powder, garlic, salt. Stir into your own melted butter after cooking. Does 1 kg.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrinted recipe card\u003c\/strong\u003e — timings, temperatures, the butter ratio, 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. Butter is on you.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eDissolve the brine sachet in 1 litre of cold water, stirring until the salt has gone. Add 1 kg of wings and keep them submerged.\u003c\/li\u003e\n\u003cli\u003eCover and refrigerate for at least 30 minutes; up to 4 hours, and never past 12. In the fridge, always — brining chicken on the counter is not a shortcut, it is a hazard.\u003c\/li\u003e\n\u003cli\u003eDrain and bin the brine. One use only, never reused.\u003c\/li\u003e\n\u003cli\u003ePat the wings completely dry, both sides and into the joint. Any water left on the skin turns to steam and steam does not crisp.\u003c\/li\u003e\n\u003cli\u003eCoat the wings in the full cayenne rub sachet and rest them 10 minutes while the fryer preheats.\u003c\/li\u003e\n\u003cli\u003ePreheat the air fryer to 200°C (390°F) for 3 to 5 minutes.\u003c\/li\u003e\n\u003cli\u003eSingle layer, space between each wing. Cook 20 to 24 minutes, flipping once at the halfway mark. Overload the basket and you have made steamed chicken with a hat on.\u003c\/li\u003e\n\u003cli\u003eCheck the thickest part of a drumette, away from the bone: chicken is cooked at 74°C \/ 165°F. Use a probe thermometer rather than cutting one open and losing the juice you just spent an hour protecting.\u003c\/li\u003e\n\u003cli\u003eWhile they finish, melt 50 g of butter in a large bowl, whisk in the Buffalo sauce base and a splash of hot water until glossy. Tip in the hot wings and toss until every one is coated. Serve now, with celery and something blue-cheesy.\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 3 out of 5. Classic Buffalo — sharp, vinegary, warm rather than punishing. Use half the sauce base for a softer toss.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains \u003cstrong\u003ecelery\u003c\/strong\u003e (celery seed in the brine). No dairy in the pack itself, but the recipe calls for butter that you add. No cereal gluten, nut or sesame ingredients in the blends. Packed in a facility that also handles sesame, 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. Once opened, reseal and use the rub and sauce base within 8 weeks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, out of sunlight, not above the hob. The vinegar powder is thirsty, so keep the sauce base sealed tight or it will cake.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Single pack (1 kg chicken)","offer_id":48262472270082,"sku":"FAF-WNG-BUF-1K","price":299.0,"currency_code":"INR","in_stock":true},{"title":"Triple pack (3 kg chicken)","offer_id":48262472302850,"sku":"FAF-WNG-BUF-3K","price":749.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-36782573.jpg?v=1786008788"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/collections\/pexels-photo-36782573.jpg?v=1786009285","url":"https:\/\/friedaf.com\/collections\/wings.oembed","provider":"Fried AF","version":"1.0","type":"link"}