The wonderfully sweet and spicy combination of kecap manis and sambal is a shortcut to the traditional Indonesian sambal kecap. These chicken wings are so perfect for the air fryer. They cook quickly, and all the fat collects at the bottom of the pan, allowing the skin to get super crispy.
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 the bowl and drizzle with the remaining sauce. Toss to coat. Transfer the wings to a serving platter and sprinkle with cilantro.
Dr. Urvashi Pitre is the President of a global marketing consulting firm, and also the author of the best-selling Indian Instant Pot Cookbook, one of Amazon’s Best Books of 2017.
She combines her training as a scientist with her desire to make fast, healthy, authentic, global cuisine, and experiments extensively to create the most streamlined recipes that use fresh ingredients.
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