Sriracha Honey Lime Chicken Wings | Air Fryer Recipes
The best part about these wings is that they are everything their name implies - sweet and spicy with a hint of tang.
Ingredients
Instructions
- Pat the chicken wings as dry as you can get them with a paper towel. Gently pull the skin off of the flesh and pat between the skin and the meat, if you can do so easily. Don't remove the skin from the wing compltely. Put the flour in a large baggie along with the wings. Shake the bag virogously to completely coat all of the wings with flour.
- Mircowave the honey for about 30 seconds to get it less viscous (optional). Whisk in the sriracha, lime and soy sauce until a smooth sauce forms. Divide between two bowls.
- Remove the wings from the baggie one at a time and shake off the excess flour. Dip or roll the chicken in the honey sauce until it is comletely coated. Let the excess liquid drip off - you want the wings coated with a thin layer of sauce, but not thickly coated. You may have a litte leftover sauce when all of the wings are coated, depending on the size of the wings. Discard any leftover sauce as it contains raw chicken.
- Spray the air fryer racks or container very lightly with cooking spray. Arrange the chicken wings in an even layer in the air fryer. If you have a double level air fryer, it's recommended to only use one layer at a time to prevent burning. (NOTE: For large batches, I recommend baking the wings in a convection oven or on a baking sheet with a wire rack.)
- Heat the air fryer to 400 F. Bake for 30 minutes, brushing every 10 minutes with the remaining honey sauce until the wings are cooked through and have a shiny glaze. Bake for an additional 5-10 minutes to achieve your desired 'crispyness' to the skin. Serve hot and enjoy!
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