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INSTANT POT CRISP LID
HONEY GARLIC


CHICKEN WINGS

Adapted from Food Network Kitchen’s recipe here
and Jessica & Eddie’s recipe here.

Ingredients

  • 2 pounds chicken wings

  • 1½ teaspoons salt

  • ½ teaspoon baking soda

For the honey garlic sauce:

  • 1 tablespoon butter

  • 7-8 garlic cloves, minced

  • ¼ cup water

  • ¼ cup soy sauce

  • ¼ cup honey

  • 1 tablespoon vinegar

  • ½ teaspoon cayenne pepper (optional)

  • 1 tablespoon cornstarch, dissolved in 1 tablespoon of water

  • Chives (optional)

Method

  1. Dry brine the chicken wings by sprinkling the salt and baking powder all over the chicken wings. Cover loosely and place in refrigerator for 24 hours.

  2. Place chicken wings into the air fryer without rinsing off the dry brine. If your air fryer basket has the option to add a second level, place the chicken wings on both levels, leaving room for the air to circulate.

  3. Air fry the chicken wings at 360°F for 24 minutes, rotating and turning the chicken wings at the halfway point. When the time has elapsed, rotate and turn the wings again. Then air fry at 390°F for 6 minutes.

  4. While the chicken wings are cooking, start preparing the honey garlic sauce by heating the butter in a small saucepan over medium heat.

  5. Add the garlic and cook until fragrant.

  6. Add the water, soy sauce, honey, and vinegar. Bring to a simmer.

  7. Add the cayenne pepper (if using) and dissolved cornstarch mixture and simmer until the sauce has thickened.

  8. Transfer the chicken wings to a large bowl and coat generously in honey garlic sauce.

  9. Garnish with chives (if using) and serve immediately.

Notes

  • This honey garlic sauce packs a flavourful and salty punch, especially combined with the dry brine. If you wish to reduce the salt, you can use low sodium soy sauce or substitute half the soy sauce with water.

  • If you don’t feel like making the honey garlic sauce, these chicken wings can be tossed with any other sauce (store bought or homemade) or served with sauce on the side.

  • The honey garlic sauce is great to make on its own. I’ve been making double batches of the sauce — simply double all the ingredients except for the cornstarch. When I make a double batch, I toss the chicken wings in about half the sauce on the first day. On the second day, I use the leftover sauce to top meatballs, chicken, or tofu, and serve with steamed rice.