An Air-Fryer makes crispy chicken wings on the outside and melts in your mouth juicy chicken inside. I like my wings spicy yet not burn your mouth hot. Combining sriracha sauce with sweet chili sauce is the secret to this sauce. And dredging the chicken wings before dipping them in the sauce enhances the flavor and texture.
These wings are finger-licking good!
Air-Fryer Spicy Chicken Wings
1 1/2 cup flour, King Arthur Flour
2 teaspoon garlic powder
2 teaspoon cayenne pepper
1 teaspoon salt
20 chicken wings
1/2 cup sriracha sauce, Trader Joe
2 tablespoon sweet chili sauce, World Harbors
1/2 cup butter, melted, Cabot Creamery
Wash and pat dry chicken wings. Combine flour, garlic powder, cayenne pepper, and salt. Place chicken in a plastic bag, add flour, and toss to coat. Place the entire bag in the refrigerator for one hour.
While the chicken chills, make the spicy sauce. Combine sriracha, sweet chill, and melted butter.
Pre-heat air-fryer 375° F for 15 minutes.
Remove chicken from refrigerator. Dip individual wings into a hot sauce and coat. Place in the air-fryer. Cook at 375° F for 15 minutes. Make chicken in 2-3 patches depending on the size of the air-fryer.
Serve with celery, carrots, and blue cheese salad dressing.