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Air Fryer Orange Chicken Wings



These Air Fryer Orange Chicken Wings are easy to make and can be served on any occasion. Combining the beloved Chinese takeout dish with the convenience of air frying chicken wings. You will be making these over and over again!


Total Time: 30 mins Prep Time:10 mins Cook Time: 20 mins




Air Fryer Orange Chicken Wings


Ingredients

  • 2 Pounds Chicken Wings

  • 2 Teaspoons Kosher Salt

  • 2 Teaspoons Black Pepper

  • 2 Teaspoons Garlic Powder

  • 1 Teaspoon Smoked Paprika

  • 1 Tablespoon Baking Powder

Orange Sauce

  • 2 Tablespoons Cooking Oil

  • 1/2 Teaspoon Red Pepper Flakes

  • 1 Tablespoon Minced Garlic

  • 1 Teaspoon Ginger Powder

  • 1/2 Cup White Granulated Sugar

  • 1/2 Cup Light Brown Sugar

  • 1 Cup Orange Juice

  • 1/2 Cup White Vinegar

  • 1/4 Cup Low Sodium Soy Sauce

  • 2 Teaspoons Sesame Oil

  • 2 Teaspoons Orange Zest

  • 2 Tablespoons Cornstarch mixed + 2 Tablespoons Water

*Note* (If you desire a thicker sauce, I recommend adding another cornstarch slurry consisting of an additional 1 tablespoon cornstarch + 1 tablespoon of water mixture. )




Instructions

  1. Clean and pat Chicken Wings dry.

  2. Add chicken to a bowl and fully coat chicken with Salt, Black Pepper, Garlic Powder, and Smoked Paprika. Refrigerate wings for at least 1 hour to 24 hours. After refrigerating, coat wings in baking powder.

  3. Preheat the air fryer at 350 F. Lightly spray non-stick cooking spray in the air fryer. Evenly place chicken wings into the air fryer and cook at 350 F for 20 minutes, turning wings over half way through cooking; air fry for 10 minutes, flip, air fry for another 10 minutes.

  4. For sauce, in a skillet on medium heat, add in vegetable oil. Next, add in garlic, red pepper flakes, and ginger powder, then cook for about 1 minute. Add in white sugar, brown sugar, orange juice, soy sauce, sesame oil, and orange zest. Bring sauce to a simmer for about 5 minutes. Reduce heat to low-medium, then add in cornstarch slurry, and continuously stir for about 1-2 minutes until sauce has thickened. If you desire a thicker sauce, I recommend adding another cornstarch slurry consisting of an additional 1 tablespoon cornstarch + 1 tablespoon of water mixture.

  5. Remove sauce from heat and allow to cool down for a couple of minutes.

  6. Coat wings in sauce and enjoy.







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