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Prep time
10 minutes
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Cook time
25 minutes
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Serves
2 to 3
Author Notes
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.
Excerpted from AIR FRYER REVOLUTION © 2019 by Urvashi Pitre. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. —Urvashi Pitre
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Ingredients
- Chicken
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1 pound
chicken wings
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1 tablespoon
vegetable oil
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1/2 teaspoon
kosher salt
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1/4 teaspoon
black pepper
- Sauce
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1/4 cup
kecap manis (see Note)
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2 tablespoons
sambal oelek chile sauce
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2 tablespoons
Worcestershire sauce
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Chopped fresh cilantro, for garnish
Directions
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For the chicken: In a large bowl, drizzle the chicken with the oil, sprinkle with the salt and pepper, and toss to coat.
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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.
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Meanwhile, for the sauce: In a small bowl stir together the kecap manis, sambal oelek, and Worcestershire sauce.
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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.
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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.
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