Edamame with Aleppo Pepper
With fruity undertones and a slight cumin taste, Aleppo pepper gives this healthy protein snack some satisfying flavor.
Read MoreAir Fryer Hoisin Wings
Drescription
Change up the usual Buffalo-style game day wings with these sweet and spicy hoisin wings. The secret is the double air frying. By tossing the pre-“fried” wings in the glaze then “frying” again, the glaze bakes on, creating a sticky, finger-licking wing.
Ingredients
- 2 1/4 pounds split chicken wings (preferably small)
- 1/4 cup plus 2 tablespoons soy sauce
- 4 teaspoons toasted sesame oil
- freshly ground pepper
- 2 tablespoons sesame seeds
- 2 teaspoons finely grated fresh ginger
- 1 clove garlic, finely grated
- 3 tablespoons hoisin sauce
- 3 tablespoons orange marmalade
- 2 tablespoons ketchup
- 4 teaspoons rice vinegar
- 1 tablespoon sriracha
- 2 scallions, thinly sliced
Directions
- Combine the wings, 2 tablespoons soy sauce and the sesame oil in a large bowl. Season generously with pepper and toss to coat; set aside to marinate about 15 minutes.
- Meanwhile, toast the sesame seeds in a small skillet over medium-low heat, stirring occasionally, until just golden, 3 to 4 minutes; set aside.
- Make the glaze: Whisk together the ginger, garlic, hoisin sauce, marmalade, ketchup, vinegar, sriracha and remaining 1/4 cup soy sauce in a bowl until smooth; set aside.
- Arrange the chicken wings in a 6-quart air fryer in an even layer, packing them in tightly (they will shrink as they cook). Air-fry at 400 degrees F, flipping halfway through, until golden and crisp, 16 to 20 minutes. Remove the wings, add them to the bowl with the glaze and toss to coat. Return the wings to the air fryer and cook until sticky and glazed, 4 to 6 minutes. Transfer to a platter and top with the toasted sesame seeds and scallions.
