Spicy Tomato Pasta with Crispy Air-Fried Chicken Wings

1.Prepare the Chicken Wings: Pat the chicken wings very dry with paper towels. In a medium bowl, toss the wings with baking powder, smoked paprika, garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

2.Cook the Chicken Wings: Preheat an air fryer to 200°C (400°F). Arrange the wings in a single layer in the air fryer basket, ensuring they do not overlap. Cook for 20-25 minutes, flipping halfway through, until deeply golden brown and very crispy. Set aside and keep warm.

3.Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining the pasta completely.

4.Sauté Aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

5.Bloom the Tomato Paste: Add the minced garlic and tomato paste to the skillet. Cook, stirring constantly, for 2 minutes until the tomato paste darkens slightly; this deepens the flavor.

6.Simmer the Sauce: Stir in the crushed tomatoes, chicken broth, oregano, red pepper flakes, and sugar. Season with salt and pepper. Bring the sauce to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.

7.Combine and Finish: Add the drained pasta directly into the sauce. Toss well to coat. If the sauce seems too thick, add the reserved pasta water, a splash at a time, until the sauce clings nicely to the pasta.

8.Serve: Divide the spicy tomato pasta among serving bowls. Top each portion generously with the crispy air-fried chicken wings. Garnish with fresh chopped basil and grated Parmesan cheese, if using.