Sorrel Glazed Air-Fryer Wings
AuthorsefordCategoryAir-Fryer Recipes, Appetizers, chicken, Chicken, dinner ideas, Fake Away, Lunch ideas, Party, Poultry, Quick meals, WingsDifficultyBeginnerThese Air-fryer wings are crisp on the outside and tender on the inside coated with a sweet and sticky sorrel and ginger glaze.
First, Wash sorrel thoroughly to remove any sand and grit.
Next, boil water adding all of the ingredients apart from the sugar. Cook for 10 minutes to release the ginger and orange peel flavors then remove the ingredients, leaving just the liquid.
Now, add the brown sugar and continue to cook on medium until the liquid evaporates to half its original size.
Lastly, add cornstarch mix to the liquid and stir until it thickens. Turn off the heat and let rest until wings are ready.
To Start, Wash chicken in lemon and or vinegar water to get rid of the rawness, removing any feathers or film then cut them into drums and flats.
After, pat dry and add the green seasoning and other seasonings. Allow this to marinate for at least 30 minutes (overnight for better results in flavor).
Meanwhile in a bowl or large zip lock bag, combine the flour and seasonings.
Once the wings have marinated, coat them a few at a time into the seasoned flour and prepare them for the Air-Fryer.
Here, Preheat the air-fryer then spray or brush the basket with oil. Place the wings only a few at a time and set the temperature to 200°C/392°F for 18 - 20 minutes, turning them half way until they are golden and crisp.
NOTE: spray the coating with a little oil and turn often to ensure they brown throughout.
When all the wings have cooked spoon over some of the glass and toss into the wings or use a brush to glaze them.
Finish here for wet wings or place them back into the air-fryer for 2 minutes to bake the flavor into the coating.
Ingredients
Directions
First, Wash sorrel thoroughly to remove any sand and grit.
Next, boil water adding all of the ingredients apart from the sugar. Cook for 10 minutes to release the ginger and orange peel flavors then remove the ingredients, leaving just the liquid.
Now, add the brown sugar and continue to cook on medium until the liquid evaporates to half its original size.
Lastly, add cornstarch mix to the liquid and stir until it thickens. Turn off the heat and let rest until wings are ready.
To Start, Wash chicken in lemon and or vinegar water to get rid of the rawness, removing any feathers or film then cut them into drums and flats.
After, pat dry and add the green seasoning and other seasonings. Allow this to marinate for at least 30 minutes (overnight for better results in flavor).
Meanwhile in a bowl or large zip lock bag, combine the flour and seasonings.
Once the wings have marinated, coat them a few at a time into the seasoned flour and prepare them for the Air-Fryer.
Here, Preheat the air-fryer then spray or brush the basket with oil. Place the wings only a few at a time and set the temperature to 200°C/392°F for 18 - 20 minutes, turning them half way until they are golden and crisp.
NOTE: spray the coating with a little oil and turn often to ensure they brown throughout.
When all the wings have cooked spoon over some of the glass and toss into the wings or use a brush to glaze them.
Finish here for wet wings or place them back into the air-fryer for 2 minutes to bake the flavor into the coating.
