Air-Fried Chicken Wings with Chipotle Barbecue Sauce

the Sage Test Kitchen

Air-Fried Chicken Wings with Chipotle Barbecue Sauce

Name: Air-Fried Chicken Wings with Chipotle Barbecue Sauce
Cook time: 1500 s
Total time: 2700 s
Yield: Makes 18
Ingredients: 1 tbsp vegetable oil; 1 brown onion - thinly sliced; 2 cloves garlic - thinly sliced; 100 g can chipotle peppers in adobo sauce; ½ tsp ground ginger; ½ tsp smoked paprika; ½ tsp mustard powder; 400 g can chopped tomatoes; 95 g tomato puree concentrate; 180 ml apple cider vinegar; 150 g demerara sugar; 2 tbsp (45 g) honey; 2 tsp Worcestershire sauce; Coarse salt - to season; 1.3 kg chicken wings; 1 tbsp milk powder; 1 tsp coarse salt; 1 tbsp vegetable oil; Coarsely chopped coriander - to serve

These air-fried wings are a game changer, smothered in a finger lickin’ sweet and smoky sauce. What’s not to love!

45 mins total time

25 mins active time

Easy

Makes 18

Ingredients

Measurements:

For the chipotle barbecue sauce

1 tbsp vegetable oil
1 brown onion
thinly sliced
2 cloves garlic
thinly sliced
100 g can chipotle peppers in adobo sauce
½ tsp ground ginger
½ tsp smoked paprika
½ tsp mustard powder
400 g can chopped tomatoes
95 g tomato puree concentrate
180 ml apple cider vinegar
150 g demerara sugar
2 tbsp (45 g) honey
2 tsp Worcestershire sauce
Coarse salt
to season

For the chicken wings

1.3 kg chicken wings
1 tbsp milk powder
1 tsp coarse salt
1 tbsp vegetable oil
Coarsely chopped coriander
to serve

Instructions

1To start the chipotle barbecue sauce, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally for 3 minutes, or until softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.
2Add the chipotle and spices and cook, stirring for 3 minutes. Add the tomatoes, tomato paste, vinegar, sugar, honey, Worcestershire sauce and salt. Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 20 minutes, or until reduced by a quarter. Cool for 10 minutes. Meanwhile, continue to the next step.
3Insert the air fry basket into position 3 and the wire rack into position 7. Place the roasting pan on the rack so it sits beneath the basket to catch any drips during cooking. Select Air Fry, Super Convection, 225°C, for 30 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
4Place the wings on paper towels and pat dry to remove any excess moisture.
5Place the milk powder, salt and oil in a large bowl and whisk to combine. Add the wings and toss to coat.
6Once preheated, place the wings top side up in the air fry basket, evenly spaced apart. When the Rotate Remind signals, turn the wings. When the oven signals that cooking is complete, adjust the oven to Grill, High, for 5 minutes and press Start to grill. While the wings are cooking, blend the sauce.
7Place the sauce in a blender and blend until smooth.
Tip: If your blender lid doesn't have safety clips, firmly hold the lid down with a tea towel when turning on. Sauce can be made a day ahead, store covered, in the refrigerator. Makes about (1 litre)
8The wings should be browned and cooked through. If not, grill them a little longer.
9Transfer the wings to a large bowl. Pour over approximately half the sauce and stir to coat.
10Transfer the wings to a platter, sprinkle with coriander and serve with the remaining sauce.
Tip: Any leftover chipotle barbecue sauce can be cooled and stored in an airtight container in the refrigerator for up to 5 days. The sauce goes great with pulled beef!

Ingredients

Measurements:

For the chipotle barbecue sauce

1 tbsp vegetable oil
1 brown onion
thinly sliced
2 cloves garlic
thinly sliced
100 g can chipotle peppers in adobo sauce
½ tsp ground ginger
½ tsp smoked paprika
½ tsp mustard powder
400 g can chopped tomatoes
95 g tomato puree concentrate
180 ml apple cider vinegar
150 g demerara sugar
2 tbsp (45 g) honey
2 tsp Worcestershire sauce
Coarse salt
to season

For the chicken wings

1.3 kg chicken wings
1 tbsp milk powder
1 tsp coarse salt
1 tbsp vegetable oil
Coarsely chopped coriander
to serve

Instructions

1To start the chipotle barbecue sauce, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally for 3 minutes, or until softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.

2Add the chipotle and spices and cook, stirring for 3 minutes. Add the tomatoes, tomato paste, vinegar, sugar, honey, Worcestershire sauce and salt. Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 20 minutes, or until reduced by a quarter. Cool for 10 minutes. Meanwhile, continue to the next step.

3Insert the air fry basket into position 3 and the wire rack into position 7. Place the roasting pan on the rack so it sits beneath the basket to catch any drips during cooking. Select Air Fry, Super Convection, 225°C, for 30 minutes, enable Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.

4Place the wings on paper towels and pat dry to remove any excess moisture.

5Place the milk powder, salt and oil in a large bowl and whisk to combine. Add the wings and toss to coat.

6Once preheated, place the wings top side up in the air fry basket, evenly spaced apart. When the Rotate Remind signals, turn the wings. When the oven signals that cooking is complete, adjust the oven to Grill, High, for 5 minutes and press Start to grill. While the wings are cooking, blend the sauce.

7Place the sauce in a blender and blend until smooth.

Tip: If your blender lid doesn't have safety clips, firmly hold the lid down with a tea towel when turning on. Sauce can be made a day ahead, store covered, in the refrigerator. Makes about (1 litre)

8The wings should be browned and cooked through. If not, grill them a little longer.

9Transfer the wings to a large bowl. Pour over approximately half the sauce and stir to coat.

10Transfer the wings to a platter, sprinkle with coriander and serve with the remaining sauce.

Tip: Any leftover chipotle barbecue sauce can be cooled and stored in an airtight container in the refrigerator for up to 5 days. The sauce goes great with pulled beef!