Honey-Glazed Chicken Wings
Honey-Glazed Chicken Wings is a bold fusion of ginger, paprika, chili, lemon juice, and soy sauce. These Caribbean succulent chicken wings are lightly coated with cornstarch and air-fried to golden perfection. The wings are then glazed with a glossy honey-tamarind sauce that strikes a balance of sweet, subtly spicy, and tangy flavors. Sprinkle them with white sesame seeds and garnish with cilantro for an aromatic appetizer that bursts with layers of flavor!
Equipment
- air fryer
- Baking tray
Ingredients
For the marinade:
- 10 chicken wings (and drumettes)
- 1 tbsp ginger paste
- 1¼ tsp chili powder
- ¾ tsp coriander powder
- 1 tsp paprika
- 1 tsp cornstarch
- ¾ tsp salt
- ½ tbsp lemon juice
- 2 tsp soy sauce
- 1½ tbsp sesame seeds white
- ¼ tsp brown sugar optional
- 4 sprig cilantro garnish
For the honey glaze:
- 1 tbsp tamarind pulp strained
- 1½ tbsp honey
- a pinch salt
Instructions
How to marinate the chicken wings:
- Prepare the ingredients. Trim excess fat from the wings and drumettes and pat them dry with paper towels.
- Mix the ingredients for the marinade in a bowl and toss the cleaned chicken wings in. Rub the marinade onto the wings, cover the bowl, and marinate them for at least 30 minutes.
How to air fry the chicken wings:
- Arrange the chicken wings on a foil-lined baking tray, mist or drizzle the peanut or olive oil on the chicken. Air-fry the chicken wings covered with foil at 375 degrees F for 30 minutes. Remove the foil and flip the wings over using tongs. Air-fry the wings again at 400 degrees F for 10-12 minutes or until they are a golden brown color.
- Mix the ingredients for the honey glaze and brush the wings with this mixture. Sprinkle sesame seeds over them and serve hot garnished with cilantro.
Notes
- I prefer to use skinless chicken wings. If using wings with the skin, marinate them for at least an hour. Prick the chicken wings well to allow them to marinate properly.
- Rice flour helps the wings become crispy without using excessive oil.
- To achieve crispy wings, rinse the chicken wings and pat them dry with paper towels to remove excess moisture. Then coat them with cornstarch and evenly mist them with peanut or olive oil. Air fry at a moderate temperature covered with foil, and finish them at a higher temperature to ensure crispiness.
- Flip the wings halfway through cooking to ensure even cooking.
Nutrition
Calories: 131kcalCarbohydrates: 4gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 282mgPotassium: 108mgFiber: 0.4gSugar: 3gVitamin A: 215IUVitamin C: 2mgCalcium: 22mgIron: 1mg
