Air Fryer Crispy Chicken Wings

Roger Cosgrove

1 pound (separated wings)

1 Tbs cornstarch

½ tsp garlic powder

¼ tsp salt

¼ tsp fresh ground pepper

¼ tsp cayenne pepper (optional)

½ tsp ginger or other seasoning (optional)

subheading: Glaze if wanted but is delicious as is:

¼ cup honey

2 Tbs soy sauce

1 Tbs unsalted butter

½ Tbs fresh minced garlic

½ tsp minced ginger

⅛ tsp fresh ground pepper

1 tsp cornstarch

1 Tbs water

Rinse wings in cold water, and dry with a paper towel, and set aside.

Preheat the air fryer to 400 degrees F.

Whisk together the cornstarch, garlic powder, salt, and pepper in a small bowl. Add the chicken wings to a large Ziploc bag and sprinkle the cornstarch mixture over the top. Seal and shake to coat the wings.

Add a single layer of wings to the air fryer and cook for 30 minutes until golden brown and crispy. Turn halfway through.

To make the glaze, combine the honey, soy sauce, butter, garlic, ginger, and pepper in a small bowl Microwave for about 3 minutes Stir several times until the butter and honey melt, and the mixture comes to a gentle boil.

Combine the cornstarch and water in a small bowl and add to the honey mixture. Reduce the microwave to 10 to 20% power and simmer and cook for 3 to 4 minutes or until the mixture thickens, stirring occasionally.

Once the wings are cooked, put them to a large bowl and pour the glaze over the top. Toss the wings in the glaze to coat them evenly.

Garnish with toasted sesame seeds and/or thinly sliced green onions if desired. Serve

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