Asian BBQ Chicken Wings are marinated in soy sauce, lime juice, garlic, brown sugar, curry powder, then cooked until crispy in an air fryer!
- ¼ cup packed brown sugar
- ¼ cup low-sodium soy sauce
- 1 Tablespoon fresh squeezed lime juice
- 3 large garlic cloves , minced
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon curry powder
- 2½ pounds chicken wings (approx. 18-20 wings)
- sesame seeds and/or sliced green onions for garnish , optional
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Place brown sugar, soy sauce, lime juice, garlic, curry powder, and crushed red pepper flakes in a small bowl. Stir well, until fully combined.
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Place chicken wings in large re-sealable plastic bag OR in a shallow container with tight-fitting lid. Pour sauce over wings; toss to coat; seal bag or container. Marinate wings in fridge 4-6 hours (or overnight). Turn wings occasionally so they stay coated with marinade.
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Remove marinated wings from container and SAVE THE MARINADE. Pour the marinade into a saucepan. Bring sauce to a full boil; cook on medium heat for a full 2 minutes, stirring often. It is essential you fully cook the sauce to "kill off" any bacteria from it's exposure to raw chicken. As liquid reduces slightly, sauce will thicken. Set aside sauce until wings have cooked. You can quickly reheat sauce before adding to the chicken, if desired.
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After wings have marinated, they're ready to cook. Place wings into basket of air fryer, trying not to overcrowd them, if possible (for best browning), in batches, if necessary. Cook at 380°F. for 12 minutes, flip them to other side and cook 12 more minutes. Increase temperature of air fryer to 400°F. and cook 3-4 more minutes.
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Transfer wings to large bowl. Immediately pour sauce over them; toss to coat with sauce. Sprinkle with sliced green onions and/or sesame seeds, if desired; serve and enjoy!
NOTE: If baking, cook at 400 degrees F for 35-40 minutes. When done, place them under the broiler (about 8" below heating element) to further brown them, if desired.