Directions
- Pat chicken dry with paper towel. In a small bowl, combine flour, salt & pepper (about 1/2 tsp of each). Fully coat each piece with flour mixture, tap off any excess flour against the side of the bowl so they are lightly and evenly coated. Lay in a single layer (not touching) on either a baking sheet lined with parchment paper, or in the basket of your air fryer (you might have to do 2 batches depending on the size of the basket.
- Oven: Bake on middle rack at 350º F for 30-40 mins, flipping halfway through. Oven temps vary so just keep an eye on them, you basically want to flip them when the bottoms have browned, then cook until the other side is the same. Adjust the time to suit how crispy you like your wings.
- Air-Fryer: Fry at 400º F for about 15 mins, flipping halfway through
While chicken is cooking: In a small, heavy bottomed saucepan add Cayenne oil, ginger & garlic. Heat over med/high until bubbling. After 1 minute (max - be sure not to brown the garlic & ginger), stir in the remaining ingredients (except cornstarch), bring to a rolling boil and reduce heat to medium. Simmer uncovered for about 3 mins, stirring often. Whisk in cornstarch and simmer for another minute. Remove from heat. Pour desired amount of sauce into a large stainless bowl, add cooked chicken pieces or tofu and toss until evenly coated. Plate and garnish with cilantro, green onion & toasted sesame seeds.
Recipe Note
For extra heat: Add chile flakes or ground dried hot pepper of your choice to the sauce (to taste - optional). We use ground, dried habanero!
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