Wings with sweet chili sauce are easy to cook in an air fryer. It does a great job and is almost as good as deep frying, without the mess and leftover oil. I bought an air fryer with rebate money from a warehouse club. I use it for one thing – making chicken wings. If I am in the mood for Buffalo-style, I use a popular hot sauce heated with a couple of tablespoons of butter to control the heat.
The number of chicken wings needed will depend on the setting and everyone’s appetites, but as a general guide, plan on 6 whole wings (or 12 drumsticks/flats when they are halved) to serve two people. Since the air fryer cooks quickly, frying in batches is easy.
Ingredients
For the sauce:
- •237 ml (1 cup) white vinegar
- •99 grams (1/2 cup) granulated sugar
- •30-45 ml (2-3 tablespoons) chili-garlic sauce
For the wings:
- •Split chicken wings
- •Vegetable oil, as needed
- •Sazón seasoning or your preferred seasoning mix
- •30 ml (2 tablespoons) finely sliced scallions, or as needed
- •15 ml (1 tablespoon) raw or toasted sesame seeds, or as needed
Preparation
- For the sauce: In a small saucepan, combine the vinegar with the sugar. Simmer until it reduces to about 177 ml (3/4 cup). Remove from heat, and add chili-garlic sauce as desired. It will thicken as it cools.
For the wings: In a mixing bowl, toss the wings in oil and sazón seasoning or your preferred seasoning mix. Air fry 12 min at 182°C (360°F). Shake/flip and fry another 12 min 182°C (360°F). Shake/flip and air fry 6 min at 200°C (390°F). Remove wings from fryer and toss with reserved sauce in a large bowl. Transfer to a serving dish and scatter with scallions and sesame seeds.