Crispy Indonesian Chicken Wings
This recipe from Urvashi Pitre’s Air Fryer Revolution: 100 Crispy, Healthy, Fast & Fresh Recipes is a sweet and spicy combination of kecap manis and sambal.
1 pound chicken wings
1 tablespoon vegetable oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup Kecap Manis (recipe follows)
2 tablespoons sambal oelek chile sauce
2 tablespoons Worcestershire sauce
Chopped fresh cilantro, for garnish
For the chicken: In a large bowl, drizzle the chicken with the oil, sprinkle with the salt and pepper, and toss to coat. Place the wings in the air fryer basket. Set the air fryer to 400 F for 20 minutes, turning once halfway through the cooking time.
Meanwhile, for the sauce: In a small bowl, stir together the kecap manis, sambal oelek and Worcestershire sauce.
Transfer the wings to a clean, large bowl. Drizzle with about half of the sauce and toss to coat. Return the wings to the air fryer. Set the air fryer to 400 F for 5 minutes more, or until the wings’ skin is browned and crisp.
Return the wings to the bowl and drizzle with the remaining sauce. Toss to coat. Transfer the wings to a serving platter and sprinkle with cilantro.
Makes 2 to 3 servings.
Kecap Manis: In a small saucepan, combine 1 cup soy sauce, 1 1/4 cups palm sugar, 3 halved cloves of garlic, a 2-inch peeled and quartered piece of ginger, 2 star anise and 2 whole cloves. Bring to a boil over medium heat, stirring occasionally. Reduce to low and simmer, stirring frequently, until the sauce begins to thicken, 10 to 15 minutes. Remove from heat and let cool completely. Strain the sauce and discard the garlic and spices. Makes 1 cup. Store in an airtight container in the refrigerator for up to 1 week.
SOURCE: Air Fryer Revolution: 100 Crispy, Healthy, Fast & Fresh Recipes by Urvashi Pitre
