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Crispy Thai Chili Bourbon Chicken Wings Air Fryer Recipe

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These crispy Thai chili bourbon chicken wings are perfectly balanced with a sticky, sweet-spicy glaze and cooked to golden perfection in the air fryer. Quick and easy, they make a perfect appetizer or snack for gatherings.

Ingredients

Scale
  • 2 pounds (900g) chicken wings (drumettes and flats mixed)
  • 1/4 cup (60 ml) Thai chili sauce (e.g., Mae Ploy)
  • 2 tablespoons (30 ml) bourbon
  • 2 tablespoons (30 ml) soy sauce (low sodium preferred)
  • 2 tablespoons (30 g) honey
  • 3 cloves garlic, minced
  • 1 teaspoon (2 g) ground ginger
  • 1 tablespoon (15 ml) vegetable oil
  • Salt and pepper to taste
  • Optional garnishes: toasted sesame seeds, chopped green onions

Instructions

  1. Pat 2 pounds (900g) of chicken wings dry with paper towels. Season lightly with salt and pepper.
  2. In a medium bowl, whisk together 1/4 cup (60 ml) Thai chili sauce, 2 tablespoons (30 ml) bourbon, 2 tablespoons (30 ml) soy sauce, 2 tablespoons (30 g) honey, minced garlic, and 1 teaspoon (2 g) ground ginger.
  3. Toss the wings in half of the sauce. Cover and refrigerate for at least 15 minutes, or up to an hour.
  4. Preheat the air fryer to 380°F (193°C) for 3-5 minutes.
  5. Lightly brush the air fryer basket with vegetable oil or spray with non-stick spray. Arrange wings in a single layer, skin side up, without overcrowding. Cook for 12 minutes.
  6. Flip wings using tongs. Brush or toss with some reserved sauce. Cook for another 8-10 minutes at 400°F (204°C) until skin is golden and crisp and internal temperature reaches 165°F (74°C).
  7. Toss cooked wings with remaining sauce for a sticky, glossy finish. If needed, air fry for 2 more minutes at 400°F (204°C) to set the glaze.
  8. Garnish with toasted sesame seeds and chopped green onions if desired. Serve immediately.

Notes

Pat wings dry thoroughly for best crispiness. Preheat air fryer before cooking. Avoid overcrowding the basket to ensure even cooking. Use a meat thermometer to confirm wings reach 165°F (74°C). Brush sauce on during the last minutes to prevent burning. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the air fryer for best texture.

Nutrition

Keywords: chicken wings, Thai chili sauce, bourbon, air fryer, crispy wings, appetizer, easy recipe, spicy wings, party food

Find it online: https://blingbite.com/crispy-thai-chili-bourbon-chicken-wings-air-fryer-recipe-easy-perfect-appetizer-ideas/