Get ready to dive into these mouthwatering air fryer wings, coated in a sauce that dances between sweet and savory flavors!
Grab your favorite Sweet & Saucy Red pepper Jelly from UM or click the photo to order online! and let's get into the recipe!
RECIPE
Saucy & Sweet Air Fryer Chicken Wings – serves 2
12-16 wing pieces - drums and flats (that’s 6-8 whole wings, cut into portions)
Dry Rub:
¾ tsp kosher salt (1/2 tsp if using table salt)
½ tsp ground coriander
1 tsp granulated garlic
½ tsp ground black pepper
Pinch cayenne pepper
Pinch ground allspice
1½ tsp baking powder
Glaze:
2 tbsp butter
1 tbsp any Saucy & Sweet Jelly – Use your favourite pepper jelly (from mild Red Pepper to Strawberry-
Basil-Black Pepper to Cranbanero, Partridgeberry Red Pepper, Jalapeno Cilantro, Pineapple-Orange
Jalapeno, Fresno or Golden Habanero. If using a spicier jelly, you can omit or reduce hot sauce. The
sweet jellies are a great option – Chai Cider, Bakeapple Passion or Watermelon Daiquiri would be
delicious too.
½ tsp lemon or lime juice (or vinegar) – especially nice if using a sweeter jelly.
Or instead of jelly, you can use 1 tbsp Saucy & Sweet Chamoy sauce
¼ tsp any Saucy & Sweet Hot Sauce (more to taste, they’re 3x hotter than supermarket sauces)
Fresh herbs to garnish, if desired. Torn Parsley will work with all, Basil extra nice with the strawberry,
Cilantro with the jalapeno jellies, Mint with the watermelon.
Directions:
Preheat your airfryer to 400 a couple minutes while you prep and season the wings.
Mix the dry seasonings with the baking powder. (I know! Sounds strange – the baking powder helps the
wings get crisp.)
Place the wing portions in a mixing bowl large enough to allow for tossing. Sprinkle on
the seasoning mix and toss well to coat.
It doesn’t hurt to give the air fryer basket a quick spritz with nonstick spray or brush with veg oil – just to
keep the wings from sticking.
Airfry 8 minutes at 400, then turn them over and continue to airfry for
another 8-12 minutes until crisp, browned and cooked through. (I always recommend a poke with a
probe thermometer – going for 74C/165F.)
Meanwhile, melt the butter with the jelly in the microwave and whisk together to make the glaze. Add
lemon juice and hot sauce to taste.
When wings are done, toss with the glaze (in washed bowl) and serve, strewn with the torn herbs, if you
like.
You can adjust the dry rub to your taste, or what’s in your pantry. This recipe is tasty but fairly neutral,
so will go with any glaze mixture. If your spice pantry is limited, salt and pepper will do – or even
something like a storebought steak spice blend.
Enjoy!
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