An easy recipe for air-fried chicken wings. This method isn’t particularly fast, but it is easy and it lets you think of other things while your wings cook.
- 3 lb chicken wings, well thawed
- 1 1/2 C good teriyaki sauce
- 1/4 C butter, cold, cut into cubes
- 1 Tbsp honey
- 1 Tbsp sriracha sauce
- 1 small red chili, chopped
- Pat your wings dry. The drier the wings, the crisper the skin will be.
- Season the wings lightly with kosher salt.
- Spray the wings with a thin coating of non-stick cooking spray.
- Preheat your air fryer to 400°F (204°C). When it’s preheated, load the basket with wings according to the manufacturer’s instructions.
- Insert a 2.5″ needle probe, if you have one, into the thickest part of the largest wing. Set the high-temp alarm on your ChefAlarm for 175°F (79°C). (This is a minimum temperature, not an absolute pull temp.)
- Cook the wings for 8 minutes, skin side up.
- Prepare the sauce
- Heat the teriyaki and the chopped red chili in a small pot on the stove over medium-low heat until it reaches 110°F (43°C). Use your Thermapen ONE to monitor the temp. Remove from heat.
- Stir in the honey and sriracha. Whisk in the cold butter, adding it all at once.
- Set the sauce aside until ready to use.
- When the timer sounds, flip the wings and cook another 8 minutes. Adjust the probe if necessary.
- When that timer sounds, flip them again and cook for 3 more minutes with the skin up.
- Before removing the wings from the basket, verify the doneness with your Thermapen ONE. If you find any wings that, somehow, are not done, keep cooking them. They will all most likely be in the 200°F (93°C) range.
- Sauce the singe and enjoy them while the next batch cooks!