2 pounds split chicken wings (organic when possible)
1 teaspoon lime zest
2 tablespoons lime juice
1 tsp lemon zest
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon each salt and pepper
1/2 tsp garlic powder
1 cup Ray’s No Sugar Added Hickory Barbecue Sauce, divided
In a large bowl combine lime zest, lime juice, lemon zest, lemon juice, oil, vinegar, cumin, oregano, chili powder, salt, pepper and garlic powder. Add wings and toss to coat. Refrigerate in airtight container for at least 2 hours or up to overnight. Pat wings lightly with paper towel to remove excess moisture.
Preheat air-fryer according to manufacturer’s instructions. Place half of the wings in air-fryer basket. Air fry at 400°F for 18 to 20 minutes or until wings are golden brown, crispy and cooked through to reach a minimum internal temperature of 165°F. Brush with Ray’s No Sugar Added Hickory Barbecue Sauce.
Continue to air fry for 5 to 7 minutes or until wings are glazed. Repeat with remaining wings. Serve with remaining barbecue sauce.