- (4 lbs) Chicken Wings
- (1-2) Serrano Peppers
- (3) Cloves Garlic, minced
- (2 C) Chicken Broth or Water
- (1/4 C) Lite Sodium Soy Sauce
- (1/4 C) Rice Wine vinegar
- (1/4 C) Brown Sugar
- (3 Tbsp.) Raw Honey
- (2 Tbsp.) Organic Butter
- (1-2 tsp.) Fresh Ginger, peeled & grated
- (3 tsp.) Sweet Chili Sauce
- Chicken Wing Seasoning
- (2 Tbsp.) Avocado Oil
- (3 tsp.) Baking Powder
- (3 tsp.) Garlic Powder
- (1 Tbsp.) Smoked Paprika
- Salt & Pepper to taste
Instead of the usual buffalo wings, I set out to make something a little different. I ended up with too many serrano peppers and was looking for a tasty way to use them. If you don't have serranos (or you want to tone down the heat) jalapenos can be substituted.
Step 1: In a small bowl, mix together the dry ingredients for the chicken wing seasoning (3 tsp. Baking Powder, 1 Tbsp. Garlic Powder, 1 Tbsp. Smoked Paprika, and Salt and Pepper to taste).
Pro Tip: The baking powder helps to raise the pH level which allows the protein to break down more efficiently of the chicken skin resulting in a crispier chicken wing.
Step 2: Pat dry the chicken wings to remove as much moisture as possible to get the crispiest chicken possible.
Step 3: Bruch a light coat of avocado oil on the chicken wings then sprinkle with the seasoning mixture to coat.
Step 4: Cook the wings one of two ways, in the oven or air-fryer. Preheat the oven to 400*F for oven cooking, place the chicken wings on a baking pan, and cook for 40-50 minutes. Chicken is cooked when the internal temperature reaches 165*F.
To cook in the air-fryer, place the wings on the air-fryer pan and air-fry at 400*F for 8 minutes per side.
Both cooking methods resulted in deliciously cooked and crunchy chicken wings. The air-fryer was just much quicker. The first two photos below are of the chicken wings before and after cooking in the oven. The final two photos below are of the chicken before and after cooking in the air-fryer.
Step 5: While the chicken wings are cooking, mix the remaining ingredients in a pan and bring to a slow boil. Allow to cook down until it thickens. If your sauce doesn't reduce to the thickness desired, mix 2 tsp. of arrowroot powder (or cornstarch) with 2-3 tsp. of the sauce. Whisk together then add to the saucepan to thicken.
Pro Tip: Remove the seeds and the inside of the serrano peppers for less heat.
Step 6: When the chicken is cooked and the sauce thickened, serve the chicken wings with a side of the sauce for dipping (or toss the wings in some of the sauce and enjoy.
Recipe by Victoria Cook:
Victoria is a home cook turned host and cook for 100+ episodes of a private cooking show for wellness practitioners and their patients. As a lover of ethnic cuisines, she uses a variety of spices and fresh ingredients to make flavorful healthy meals for her husband and son. She loves to challenge herself with new recipes and if she can make them in an electric pressure cooker, she’s even happier.