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golden chicken wing flats and drumettes under a thin translucent amber sweet-chili glaze with tiny red chile and pale garlic flecks on an ordinary plate, with no sesame seeds or garnish
Melissa Hart

Sweet Chili Wings

Make a small sweet-chili glaze while the wings cook so you can control how much sauce lands on the skin. The sugar and vinegar need a brief simmer before the cornstarch finishes the coating. Keep it fluid enough to brush, because a thick cold sauce would gather in the wing joints and soften the surface, while a thin warm layer brings sweetness and heat with crisp edges still visible underneath.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs chicken wings split into flats and drumettes, tips removed
  • 2 tsp neutral oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3 tbsp granulated sugar
  • 3 tbsp rice vinegar
  • 3 tbsp water divided
  • 1 small red Fresno chile seeded and finely minced
  • 1 garlic clove finely minced
  • 1 tsp cornstarch
  • 1 tsp fresh lime juice

Method
 

  1. Preheat a 6-quart air fryer to 380°F for 3 minutes. Pat wings dry and toss with oil, salt and pepper.
  2. Cook half the wings in one uncrowded layer for 12 minutes, turn and cook for 12 to 15 minutes more until crisp and at least 165°F. Transfer to a rack and repeat.
  3. Meanwhile, simmer sugar, vinegar, 2 tablespoons water, chile and garlic in a small saucepan for 3 minutes. Mix cornstarch with remaining water and stir into the sauce; simmer for 1 minute until lightly thickened.
  4. Remove sauce from heat and stir in lime juice. Toss hot cooked wings with a thin coating of warm sauce.
  5. Serve immediately as 4 appetizer portions.