Ingredients
The following ingredients have 4 Servings
- 2 pounds chicken wings, (split into drumettes and wingettes)
- salt and pepper
- 1 tablespoon baking powder, (gluten-free)
- 1/3 cup honey
- 3 tablespoons gluten-free tamari (coconut aminos (or soy sauce if you don't need this recipe to be gluten-free))
- 1 tablespoon rice vinegar
- 3 cloves garlic, (minced)
- 2 teaspoons cornstarch (mixed with 3 teaspoons water)
Instruction
- 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.
