Sticky Chicken Wings
Bless the person who created the air fryer. I’m so obsessed with my new Instant Pot Duo Crisp! It has a 11-in-1 functionality & can do it all from pressure cooking to slow cooking to air frying. I made all components of this dish in the pot to test everything out. I pressure cooked the rice, roasted the carrots & air fried the chicken. It can also sauté, steam & dehydrate which I’m excited to try.
Is having roasted carrots with chicken wings & rice a little random? Yes. Did I need to do something with the carrots before they went bad? Yes. Other great alternatives that may make more sense is something green, like bok choy or broccoli.
The flavor profile I went for was the essence of Korean fried chicken. Tangy, a little sweet & a kick of heat. The perfect combination for a sticky wing! I made the rice & roasted the carrots with garlic & olive oil beforehand to save on time.
Ingredients
2-3 pounds chicken wings &/or drumettes (flats)
salt & pepper, to taste
2 tbsp baking powder
1 tbsp gochujang or sriracha
1/2 tsp fresh ginger, grated
1 tsp garlic, minced
1/2 tsp toasted sesame oil
1/4 tbsp chili garlic sauce, or more to taste
1 tbsp dijon mustard (optional)
1/4 cup oyster sauce
3 tbsp soy sauce
1 tbsp honey
2 scallions, sliced thinly
A dash of toasted sesame seeds
Process
Pat wings dry after cleaning with paper towels. In a large bowl, toss wings in salt, pepper & baking powder.
Place wings onto the oiled air fryer & fry for 20 minutes at 400 degrees using tongs to turn at halftime.
While the chicken is frying, make the sauce.
In a small saucepan over medium low heat, combine oyster sauce, garlic, sesame oil, gochujang, soy sauce, honey chili garlic sauce & dijon (if using). Bring to a boil then reduce heat & simmer, stirring constantly, until slightly thickened. Should take about 2-3 minutes.
Finally, toss the air fried chicken in the prepared sauce. Finish by topping with scallions & sesame seeds.
Enjoy!
