Tried and True Staples for Weeknight Dinners: Air Fryer Orange Teriyaki Glazed Wings

I love wings, if you are a meat eater, who doesn't. But I am also very particular about the texture of my wings. Enter the air fryer. I received one as a gift last year for my bday and haven't look back since. Side note: I cannot wait to share my Kung Pao cauliflower recipe with you that I make in the fryer in a later post! I love that I can have the crispy skin I crave on a chicken wing without all the fat of frying and that it's a dump in a bin, click a button and walk away for 22 mins then onto the table meal. You can always change up the sauce (if you even decide to use sauce) that you toss your wings in once they come out (Buffalo wings, lemon pepper, etc.) but the base recipe for seasoning of my wings never changes. I'll include it below and trust me you'll thank me. FYI sometimes after I go to the grocery store for wings that I plan to put in the freezer I open the pack and season them then before I freeze. I love the extra added of flyer it gives my food. When you use the air fryer you want to make sure your chicken (help with that crispiness factor) is dry as possible so let it air dry if you're pulling it out of the freezer to thaw before you place it in the fryer.

Chicken base seasoning ingredients: (sprinkle on your chicken and toss)

  • 1-2 tsp of hot sauce your choice

  • 1/2 tsp fresh ground pepper.

  • 1 tsp paprika

  • 1 tsp salt or seasoning salt

  • 1 tbs garlic powder.

  • 2 tsp onion powder.

  • 1/2 tsp dried thyme.

  • 1/2 tsp dried basil

  • If you have it on hand I also like to toss about a 1tsp of Italian seasoning or dressing instead of the dried thyme of basil. Improvising is the beauty of cooking!


Ingredients for sauce:

  • 2 tsp sesame oil

  • 1 tbsp. of fresh ginger

  • 2 tsp of siracha

  • 2 cloves of garlic minced

  • pinch of crushed red chili flakes

  • 1/2 cup of orange juice

  • 1/2-1 full bottle of your favorite teriyaki sauce


To make sauce place all ingredients in a pan and simmer until reduced by 1/4 to 1/2 of where you started and it has thickened naturally a bit. If you aren't happy with consistency at that point whisk in a separate bowl a combo of 1/4 tsp of cornstarch and 1/4 cup of orange juice until it has no lumps and add that to the simmering liquid. It will thicken within a minute. Place to the side and let it cool will chicken is in the fryer.


To make wings:

  1. Coat the inside of air fryer with nonstick cooking spray.

  2. Set air fryer to 400° and cook wings for a total of 22 mins. Halfway through flip wings. If at the 22 marker you want some additional crispiness let them cook for up 5 minutes more.

  3. Meanwhile, in a large bowl, whisk your cooled off to warm sauce. Add cooked wings and toss gently to coat. Serve hot with a dip of your choice!

SUBLIME
INSPIRATION

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