3 pounds chicken wings, joints separated, tips discarded end
1/2 teaspoon salt
1/3 Oat cup flour
2 tablespoons ancho chile powder
1 teaspoon ground cumin
4 tablespoons butter, melted
1 tablespoon chopped canned chipotle chile in adobo sauce
2 tablespoons adobo sauce
1/2 cup hot sauce
Chopped pickled jalapenos
Let the chicken wings sit at room temperature for 30 minutes. In a large Air Fryer pre-heat it to 350 if you do not own a Preheat the oven to 350 degrees and line a rimmed baking sheet with paper towels. Season the wings with the salt, then toss in the oat flour, ancho chile powder and ground cumin to coat. Add half of the wings air fryer at a time or put the whole amount in the oven, until golden-brown, 12 to 15 minutes then move them around to cook all sides. Oven should take 35-45 minutes. Air fryer 20 minutes Transfer to the prepared baking sheet; blot with the paper towels, then discard the towels. Keep the first batch of wings warm in the oven while you repeat the process with the remaining wings.
In a bowl, combine the butter, chipotle chile and adobo sauce. Add the wings; toss to coat. Serve with sour cream mixed with chopped pickled jalapenos for dipping.