EASY

ASIAN AIR FRYER CHICKEN WINGS

These Asian Air Fryer Chicken Wings are coated in a sweet and savory ginger-garlic sauce with a bit of heat from Sriracha. They make an easy air fryer appetizer.

 INGREDIENTS

Chicken Wings: – 1 ½ pounds mini chicken wings and drummies – 1 tablespoon baking powder – 1 teaspoon salt – 1 teaspoon pepper

 INGREDIENTS

Sauce: – ½ cup light brown sugar – ¼ cup soy sauce – 1 tablespoon sriracha – 1 tablespoon pressed garlic – 2 teaspoons grated ginger – 2 tablespoons sesame oil – ½ teaspoon black pepper

Prepare the asian garlic sticky sauce according to recipe.

Preheat air-fryer to 375º F. Pat chicken wings dry. Add baking powder and salt and pepper to a large bowl or Ziploc bag.

Add the wings and toss to coat evenly. Discard any extra baking powder left at the bottom of the bag.

Place wings in a single layer on an air-fryer rack sprayed with spray oil. Spray the tops of the wings with spray oil.

Lay shrimp onto your oil sprayed air fryer tray. Once all the shrimp are coated lightly spray the tops with spray oil.

Air-fry for 8 minutes, then flip the wings over and cook for 8 minutes more, or until the juices run clear and the wings have an internal temperature of at least 165°F.

Once wings are done, remove them from the air-fryer and place in a large bowl. Scoop enough sauce into the bowl to cover the wings.

Toss the wings and the sauce together so the wings are coated with the sauce evenly. Sprinkle with cilantro and sesame seeds. Serve.

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