These Air Fryer Chicken Wings + Sweet Potato Waffles are everything that one’s heart desires. Made right in a blender + WITHOUT ANY FLOUR (Flourless), these deliciously flavored, Gluten-Free waffles are naturally sweetened, fluffy, thick, and airy; coupled with these sticky (yet crisp) BBQ wings, this recipe is a real easy reminder of a true Southern-style breakfast. Nothing short of goodness on a plate!
To begin, simply remove your chicken wings from the refrigerator so that they can "rest" at room temperature for about 30 minutes or so. In the meantime, preheat your Air Fryer to the instructed temperature/setting and set the timer.
Once at room temp, place each wing in your egg wash and then lightly toss in seasoned flour (including smoked paprika, dried parsley, and black pepper). Repeat until all wings are coated.
Line your wings (evenly spread out) into the frying compartment and lightly spray them with cooking spray. Close the Air Fryer drawer and bake the wings for about 40-45 minutes, flipping them over to their opposite sides at the halfway point as instructed on your Air Fryer. **NOTE: Once you've flipped wings, be sure to lightly spray them again with cooking spray.**
Meanwhile, Preheat your waffle maker to desired setting–--medium-high heat worked for me!
In a measuring cup or small bowl, add the Almond milk and apple cider vinegar, whisking them together and letting it sit for 5 minutes or so.
Now, add the ingredients to your blender, ensuring that all WET INGREDIENTS (including milk-apple cider vinegar mixture) are placed on the BOTTOM and then the DRY INGREDIENTS on TOP. NOTE: Putting the ingredients in this order allows everything to blend well and become nice and smooth.
Blend on high speed using a high-powered blender for a few seconds (15-20 to be exact!) until batter is smooth.
Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
Meanwhile, make your sauce by adding 1 Tbsp of butter to a skillet on medium high heat and stirring it a bit until it melts. Next, add the maple syrup, BBQ sauce, red pepper flakes, dried parsley, and pinch of salt. Let it simmer for about 5 minutes until it becomes bubbly.
Once wings are done and well crisp and brown, remove them from the Air Fryer, and add them to your sauce in your saucepan. Increase the heat a bit and let the sauce continue to bubble and thicken, about 5-10 minutes. To create a bit more stickiness, add an additional Tbsp of maple syrup. **NOTE: Sauce should be completely cooked unto wings and not watery at all.**
To serve–stack waffles (whole or cut), top with chicken wings and drizzle with maple syrup, optional. Dig in!
CHICKEN WINGS: To season wings and refrigerate overnight---First: clean, wash, + pat dry wings. Add 1 tsp sea salt, 1 tsp black pepper, 2 Tbsps smoked paprika, 1 Tbsp dried parsley, pinch of cayenne pepper, 1 Tbsp dried thyme into a bowl with your wings and massage until fully coated. Place everything in a zip loc bag and store in the refrigerator overnight or for at least 4-6 hours, until everything marinates.
BBQ SAUCE: If using store-bought BBQ Sauce, I love using Stubb's Original BBQ Sauce! All Gluten-Free and no preservatives. Otherwise, you can make your own Homemade BBQ Sauce from my previous recipe----instructions in the Notes!
SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice in half. Remove sweet potato insides and place in a bowl, mashing it until “pureed”. Continue recipe.
OATS: Ensure that your oats are certified GF (Gluten-Free). I used Thick Rolled Oats, but you can also use Old Fashion if preferred.
FLOUR: To ensure that wings are Gluten-Free, simply substitute all-purpose flour for oat flour or a Gluten-Free flour. You can also grind GF oats to make it into oat flour.
STORAGE: Leftover waffles can be tightly sealed in a zip loc bag (once fully cooled) and either refrigerated for a few days or frozen for up to 2 months. To serve, reheat waffles in the oven on 400 degrees for a few minutes until warmed through; Leftover wings can be stored in an air-tight container and refrigerated for 3-5 days.
REGULAR WAFFLES: For standard waffles (Non-Belgian style), this recipe will make more than 6 waffles.