Crispy Air Fryer Wings with Sweet Chili Sauce
Looking for a healthier way to enjoy your favorite chicken wings? Look no further than this recipe for crispy air fryer chicken wings! With crispy skin, juicy tender meat, and a delicious sweet and tangy sauce, these wings are sure to become a family favorite. {Gluten-Free Adaptable}To make the recipe gluten free, use tamari to replace soy sauce, and use dry sherry instead of Shaoxing wine.
Ingredients
Chicken
- 1 lb (450 g) chicken wings
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Sauce
- 1/3 cup Thai sweet chili sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Shaoxing wine (Optional)
- Juice from 1/4 of a lime , and extra lime wedges to serve with
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 green onions , sliced
Instructions
- Thoroughly pat chicken wings dry with paper towels. Transfer to a big bowl. Add the salt and baking powder. Mix evenly with your hands. (*Footnote 1)
- Preheat air fryer to 400°F (200°C). Place the chicken wings in the air fryer tray without overlapping. Air fry for 10 minutes, flipping the wings once in the middle, then flipping them back at the 10-minute mark. Keep air frying for another 5 to 10 minutes (*Footnote 2), or until the skin is golden and crispy. Test the doneness of the wings by inserting a paring knife into the thickest part of the wings, and the juice should run clear. Transfer the chicken to a big plate to cool slightly before mixing the sauce.
- Mix the Thai sweet chili sauce, Shaoxing wine, soy sauce, rice vinegar, Shaoxing wine, and lime juice together in a small bowl.
- (Option 1) Heat peanut oil in a medium saucepan over medium heat until hot. Add the ginger and green onion. Stir a few times to release the fragrance. Pour in the mixed sauce. Stir and cook until the sauce thickens, 1 to 2 minutes.
- Add back the air frier wings and stir immediately to coat well. Then transfer everything to a serving platter. Serve immediately with lime wedges.
- (Option 2) You can also cook the sauce according to step 4, then transfer the sauce to a small bowl. Mix the sauce with the wings right before serving, or serve the sauce on the side as a dipping sauce. This option yields crispier wings if you’re not serving them immediately.
Notes
- You can directly cook these wings without marinating them and still get very good results. However, if you have time, you can marinate the wings in the fridge up to overnight. The baking powder will further draw moisture out of the wings and create an even better result.
- Depending on the size of the wings and the type of air fryer you use, the cooking time can vary quite a bit. I use a Cuisinart air fryer toaster oven, which has a higher output than most air fryers. So I usually use the low end of the cooking time. You should always observe the doneness of the wings during the cooking process and adjust the time accordingly.
Nutrition
Serving: 1serving, Calories: 216kcal, Carbohydrates: 17.2g, Protein: 12.3g, Fat: 9.9g, Saturated Fat: 2g, Cholesterol: 36mg, Sodium: 978mg, Potassium: 181mg, Fiber: 0.8g, Sugar: 12.5g, Calcium: 21mg, Iron: 1mg