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Russet Potatoes (2 1/2 cups)
into about 1/4-inch thick. Rinse the potatoes with cold water until the water runs clear and the starch is gone. Then soak in hot water for 10-15 minutes.
In a small bowl, mix
Chipotle Chili Powder (1/2 tsp)
Garlic Salt (1 tsp)
Onion Powder (1/4 tsp)
Brown Sugar (1/2 Tbsp)
together. Set aside.
In a large bowl, add
Chicken Wings (2 lb)
Vegetable Oil (1 Tbsp)
, and spice mix. Toss until well coated. Set aside.
Remove potatoes from the water and pat dry very well with paper towels.
Rub potatoes with
Vegetable Oil (1/2 Tbsp)
. Season with
Salt (1/4 tsp)
Ground Black Pepper (1/8 tsp)
. Toss to combine.
Line the parchment paper on the baking tray, and put it on the bottom rack of the oven.
Lay wings on one side of the air fry tray in a single layer. Then lay another side with potatoes in a single layer as well.
Then insert the air fry tray into the middle rack. Turn the oven to Air Fry Mode at 450 degrees F (230 degrees C). Cook for 15 minutes.
Make a Chipotle Lime Dip, in a small bowl, mix together the
Mayonnaise (1 cup)
Honey (1 tsp)
Lime Juice (1)
Chipotle Chili Powder (1 tsp)
Garlic Salt (1/2 tsp)
. Set aside.
After 15 minutes, remove the tray from the oven, then use a tong to gently move and turnover fries, and the chicken wings. Bring it back to the oven. Cook for 15 more minutes. The internal temperature of the chicken should reach 165 degrees F (70 degrees C).
Serve the wings and fries with chipotle lime dip. Optionally garnish with
Fresh Cilantro (1 Tbsp)
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