Peri-Peri Chicken Wings

Makes about 20 wings

2    pounds chicken wings*
1¾ teaspoons kosher salt, divided
1    ounce peri-peri chiles
      (African bird’s eye peppers) or other red chiles, stems removed
4    garlic cloves
1    small shallot
1    2-inch piece peeled fresh ginger
½   cup fresh cilantro leaves
¼   cup fresh oregano leaves
2    teaspoons smoked paprika
1    teaspoon granulated sugar
2    tablespoons red wine vinegar
1    tablespoon fresh lemon juice
       zest of 1 lemon
½   cup olive oil
*Many wings come separated into flats and drumettes, but if
only full wings are available, be sure to remove the tips and
separate into two pieces.

Nutritional information per wing (plain):
Calories 94 (39% from fat) • Carb. 0g • Pro. 14g • Fat 4g • Sat. Fat 1g Chol. 39mg • Sod. 127mg • Calc. 7mg • Fiber 0g
Nutritional information per serving of peri-peri sauce (based on 20 servings):
Calories 92 (64% from fat) • Carb. 7g • Pro. 1g • Fat 7g • Sat. Fat 1g Chol. 0mg • Sod. 209mg • Calc. 3mg • Fiber 0g

1. Arrange the chicken wings in the basket, and sprinkle with ¾
teaspoon of the salt. Place the basket into the AirFryer. Select the
Wings preset, and press Start/Stop. When alerted, toss the wings.
Replace basket to finish cooking.
2. While the wings are AirFrying, prepare the sauce. In a small food
processor or chopper fitted with the metal chopping blade, add the
chiles, garlic, shallot, and ginger to the work bowl. Process on High
to finely chop. Scrape down the work bowl. Add the cilantro, oregano,
paprika, sugar, and 1 teaspoon of the salt; pulse to roughly chop.
With the unit running, add the vinegar, lemon juice, and lemon zest,
and process until chopped and well blended. Continue running while
adding the olive oil. Process until completely homogenous.
3. Once the wings have finished cooking, transfer to a large bowl, and
toss in the sauce. Serve immediately.