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Crispy Air Fried Sweet Chili Chicken Wings are a lighter way to enjoy the classic crispy chicken wings without deep frying. These wings are tossed in a sticky homemade sweet chili garlic sauce with bright lime and just enough heat to keep you coming back for more. Perfect for game day or any gathering, these wings come out ultra crisp thanks to a clever seasoning and coating technique that rivals your favorite restaurant version and are much healthier.
Every batch I’ve served disappears in minutes. I first made them for my brother’s birthday and now they are my go-to for game night or summer cookouts. Everyone always wants the recipe.
Ingredients
- Chicken wings: choose drumettes flats or a mix for best texture look for meaty pieces with skin intact for crispiness
- Butter: helps create an extra crispy exterior and makes the sauce velvety use unsalted and real butter for best taste
- Paprika: adds color and mild depth go for smoked paprika for added flavor if you have it
- Cayenne: offers a gentle heat increase if you like spice
- Garlic powder: adds pungent flavor to both coating and sauce
- Salt and pepper: need freshly ground to bring out chicken flavor
- Baking powder and cornstarch: this combo is the secret to that shattering crispy skin check dates for freshness
- Sweet chili sauce: Mae Ploy is my favorite for sweet sticky tang
- Fresh garlic: makes the sauce pop pungent and aromatic never substitute jarred
- Lime: brightens the sauce and balances sweetness use a juicy ripe lime
- Cilantro: for garnish find bunches that are fragrant and bright green
- Momofuku chili crunch: gives a crunchy chili kick if you cannot find it red pepper flakes will work
Step-by-Step Instructions
- Prep the Chicken:
- I always soak chicken wings in water with a splash of vinegar for two hours then scrub the skin thoroughly and pat dry. Cut shallow slits in the flesh so the seasonings and butter can soak in and the meat turns extra juicy during cooking.
- Butter and Seasoning Rub:
- Soften butter until spreadable. Rub under and over the skin of the chicken pieces so it melts into every crevice. Toss the chicken with paprika cayenne garlic powder salt pepper baking powder and cornstarch until evenly coated all over.
- Air Fry the Wings:
- Arrange chicken pieces in a single layer in the preheated air fryer basket. Cook at three hundred eighty degrees Fahrenheit for twenty five to thirty minutes flipping halfway through until skin is crisp and golden brown with no pink inside.
- Make the Sauce:
- While the wings cook melt a fresh tablespoon of butter in a saucepan over medium heat. Add minced fresh garlic and sauté just until fragrant. Stir in sweet chili sauce lime juice and Momofuku chili crunch or red pepper flakes. Let simmer for two to three minutes for flavors to meld.
- Toss and Serve:
- Transfer hot crispy wings to a large bowl. Pour the warm sweet chili sauce over and toss well until completely coated. Sprinkle with chopped cilantro and extra lime wedges for squeezing just before serving.
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My absolute favorite thing is the fresh garlic and lime in the sauce. The citrus and heat cut through richness so you can eat more than you think possible. My family loves smelling the garlic and chili caramelizing on the stove the whole house gets excited.
Storage Tips
Store leftover wings in an airtight container in the fridge for up to three days. Warm them in the air fryer for five to seven minutes to restore their crispy texture. You can also freeze cooked wings for up to one month. Thaw overnight and reheat as above.
Ingredient Substitutions
For gluten free use a gluten free sweet chili sauce and check your baking powder label. If you cannot find Momofuku chili crunch use another chili crisp or simply a pinch of extra red pepper flakes. Parsley can replace cilantro if preferred.
Serving Suggestions
Serve these chicken wings piled high with extra sweet chili sauce for dipping and plenty of lime wedges. They go perfectly with chilled carrot and celery sticks or a bright cucumber salad. For a heartier meal offer steamed rice or a crunchy slaw on the side.
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Cultural and Historical Context
Chicken wings have been a party classic in the United States since the Buffalo wing was invented in the nineteen sixties. Sweet chili flavors bring popular Thai and Southeast Asian notes which pair naturally with crispy fried food. This fusion of American technique and global flavors keeps things interesting every time I make them.
Common Recipe Questions
- → How do you make chicken wings extra crispy in an air fryer?
Toss wings with baking powder and cornstarch before air frying. This combination helps render out fat and gives the skin a crisp, golden texture.
- → What goes into the homemade sweet chili sauce?
The sauce combines prepared sweet chili sauce, fresh garlic, melted butter, lime juice, and sometimes chili crunch or red pepper for extra heat.
- → Can I use other chicken parts for this dish?
Absolutely. Drumettes, drumsticks, flats, or even boneless pieces all work well with these flavors and the air fry method.
- → How spicy are these wings?
They're mildly spicy, thanks to the sweet chili sauce and optional chili crunch. You can adjust heat by adding more pepper or omitting it.
- → What garnishes complement these wings?
Fresh cilantro, extra lime wedges, and a sprinkle of chopped green onions add brightness and extra flavor to serve.
- → Why soak the chicken before cooking?
Soaking in vinegar and water helps clean the chicken and remove impurities for better texture and taste.