2poundschicken wings,split into drumettes and wingettes
salt and pepper
1tablespoonbaking powder,gluten-free
⅓cuphoney
3tablespoonsgluten-free tamari coconut aminos (or soy sauce if you don't need this recipe to be gluten-free)
1tablespoonrice vinegar
3clovesgarlic,minced
2teaspoonscornstarchmixed with 3 teaspoons water
Instructions
Pat the chicken wings dry. Sprinkle with a little salt and pepper and toss with baking powder.
Preheat your air fryer to 390°F. for 3 minutes. Spray the basket lightly with oil.
Arrange the wings in a single layer. Air fry for 10 minutes, then pause the air fryer, remove the basket and flip the wings over. Replace the basket and continue air frying for another 5 - 7 minutes or until wings are crispy and have reached an internal temperature of 165°F. when measured with an instant-read meat thermometer.
Meanwhile, in a small saucepan over medium heat, add honey, tamari, rice vinegar, and minced garlic. Once it comes to a boil, make a slurry by adding the cornstarch mixed with water. Add it to the honey mixture, lower the heat to a simmer and stir until the sauce is thick, dark and glossy.
Once the wings are fully cooked, transfer them to a large bowl. Toss with the honey-garlic sauce. Garnish with thinly sliced green onions, snipped chives or chopped parsley and serve with plenty of napkins.
Notes
Chicken wings can still taste delicious when reheated. If you've frozen the cooked wings, thaw them in the refrigerator overnight, then let them sit at room temperature for 5 minutes. Place them in the air fryer in a single layer so they will reheat evenly. You may have to do this in batches.Set the temperature to 390°F. or 400°F. and reheat for 5 to 10 minutes. Remove from the basket, let cool slightly and enjoy!