Don’t be afraid of overcooking these —the longer they stay in the air fryer, the more crispy goodness you’ll get—add up to 10 more minutes to the cook time, if you like.
Drumettes have more meat than wings; that's what we use, but either will work. The basket gets overcrowded easily, so only cook 10 wings at a time, or stir the wings frequently so that they cook evenly. These wings have a sweet and spicy Asian flavor; sprinkle them with some toasted sesame seeds for extra crunch.
10 chicken drumettes (about 1 1/2 lb.)
1 tablespoon lower-sodium soy sauce
1/2 teaspoon cornstarch
2 teaspoons honey
1 teaspoon sambal oelek (ground fresh chili paste)
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped fresh ginger
1 teaspoon fresh lime juice (from 1 lime)
1/8 teaspoon kosher salt
2 tablespoons chopped scallions
Added sugars 6g
Calcium 1% DV
Potassium 0% DV
How to Make It
Pat chicken dry with paper towels. Coat chicken well with cooking spray.
Place chicken in air fryer basket, arranging drumettes on their sides to avoid overcrowding. Cook at 400°F until skin is very crispy, 25 minutes, turning drumettes over halfway through cooking.
Whisk together soy sauce and cornstarch in a small skillet. Whisk in honey, sambal, garlic, ginger, lime juice, and salt. Bring to a simmer over medium-high; simmer until mixture just starts to bubble and is thickened. Place chicken in a bowl. Add sauce, and toss to coat. Sprinkle with scallions.
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