Recipe:

/ˈresəˌpē/

Sauce:

2/3 cup soy 

2tbsp gochujang 

1tbsp sriracha 

2tbsp honey 

1tbsp brown sugar 

Sesame seeds 

1 lemon squeezed 

1tsp chili powder 

2tsp garlic minced 

2tsp ginger 

Garlic powder

Chicken:

2 Dozen Wings

2tbsp Montreal chicken seasoning

zest from 1 lemon

2tbsp Garlic powder 

2tbsp Paprika 

Salt

Pepper 

Olive oil 

Oh, hey. Didn’t see you there, I was too busy using my air fryer… AGAIN. I have to be honest, I don’t really like chicken wings. And coming from Buffalo, New York, that is a crime punishable by up to ten years in county jail. That being said, I caught a hankering and here we are. Back to my new favorite machine, air frying wings. These are tangy with a little heat and quite honestly, finger licking good. As I mentioned I’m from Buffalo, so the only dipping sauce allowed here is blue cheese. However, I’m not NOT telling you to try it with my Avocado Ranch featured in my Ranch Cobb Salad. You didn’t hear that from me… in other news dig in and no air fryer? No problem. Just bake these bad boys at 425 for an hour, flipping every 20 minutes or until crispy and delicious. I hope you enjoy them as much as I did.

Let’s get saucy people. Heat a nonstick pan on medium heat and add a splash of olive oil. When it’s hot sauté your minced garlic and ginger. After a few minutes add the gochujang paste. It should start to darken in color. When that happens, add soy sauce and honey and stir. It should start to bubble a bit and at this point go ahead and add brown sugar, sriracha if you’d like some more heat, lemon juice and your spices. Don’t be afraid of your garlic powder. Turn the heat down and let sit while you season your chicken.

Now pat your chicken with a paper towel to whisk the moisture. In a bowl, combine about 2 tbsp Olive oil with your seasonings and toss your chicken. If needed you can massage it in so each one is coated in your rub. Depending on the size of your wings (mine were rather small) you may need to double the amounts.

Spray your air fryer with nonstick grease, or be like me and forget that step, and put your wings in at 420 for 16 minutes. I found that I didn’t need to flip mine, but if you’d like to, go for it!

When the wings are done dip them in the sauce using tongs to fully coat them. Plate and sprinkle with sesame seeds.

Serve with Blue Cheese, or your favorite dip, carrots and celery and enjoy!