Chicken Wing Challenge

Ingredients

• 2 lb Chicken Wings (whole wings, tips separated if desired)
• 2 Tbsp All-Purpose Flour (sifted)
• 2 Tbsp Corn Starch (for extra crispness)
• 1 tsp Baking Powder (helps create airy coating)
• 1 tsp Salt (low‑sodium preferred)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 2 Tbsp Unsalted Butter (cut into cubes)
• 2 Tbsp Frank's RedHot Sauce (classic buffalo base)
• 2 Tbsp Honey (preferably mild)
• 1 Tbsp Brown Sugar
• 1 Tbsp Ketchup
• 1 tsp Soy Sauce (low‑sodium)
• 1 tsp Rice Vinegar
• ½ tsp Sesame Oil (adds nutty aroma, use sparingly)
• ¼ tsp Liquid Smoke (just a hint of smoky flavor)
• 1 tsp Ginger Paste (fresh or jarred)
• 1 spray Cooking Spray (to lightly coat air‑fryer basket)

Instructions

1. Clean and Dry Wings

   Remove wings from packaging, rinse under cold water, pat completely dry with paper towels. Dry wings are essential for crispness.

   Time: PT10M

2. Prepare Dry Coating

   In a large mixing bowl combine flour, corn starch, baking powder, salt, pepper, garlic powder, and onion powder. Toss wings in the mixture until evenly coated.

   Time: PT5M

3. Preheat Air Fryer

   Spray the air‑fryer basket lightly with cooking spray and preheat to 400°F.

   Time: PT5M

   Temperature: 400°F

4. Air Fry Wings – First Phase

   Arrange wings in a single layer in the basket (do not overcrowd). Air fry 20 minutes, flipping halfway at the 10‑minute mark.

   Time: PT20M

   Temperature: 400°F

5. Make Hot Honey Sauce

   While wings cook, melt butter in a saucepan over medium heat. Stir in Frank's RedHot, honey, brown sugar, ketchup, soy sauce, rice vinegar, sesame oil, liquid smoke, and ginger paste. Cook 5 minutes, stirring until glossy.

   Time: PT5M

   Temperature: medium heat

6. Toss Wings in Sauce

   Transfer cooked wings to a large bowl, pour hot honey sauce over them, and toss until fully coated.

   Time: PT2M

7. Final Glaze in Air Fryer

   Return sauced wings to the air‑fryer basket and air fry an additional 5 minutes at 400°F to set the glaze and re‑crisp the coating.

   Time: PT5M

   Temperature: 400°F

8. Serve

   Remove wings, let cool 2 minutes, then serve immediately with extra sauce on the side if desired.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

15g

Carbohydrates

15g

Fat

15g

Fiber

0g