CRISPY FRIED ORANGE CHICKEN WINGS AIR FRYER

orange juice

🥗Healthier: fresh squeezed orange juice

💰Cheaper: orange drink

Fresh squeezed enhances flavor while orange drink is more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium reduces salt intake, while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is more economical.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener, while potato starch is cheaper.

Prepare the chicken drumettes by separating them from the flaps, using about 10 drumettes.

In a bowl, mix together 1/3 cup potato starch and 1/3 cup flour to create a crispy coating mixture.

Scramble 3 eggs in a separate bowl.

Coat the chicken drumettes in the scrambled eggs, ensuring they are well covered.

Spray the bottom of the air fryer with olive oil.

Arrange the coated chicken drumettes in the air fryer, ensuring they do not touch each other, and spray the tops with olive oil.

Set the air fryer to the highest setting (approximately 370°F) and cook for 25-30 minutes, checking the temperature at 28 minutes to ensure it reaches 190°F.

While the chicken cooks, prepare the orange sauce by combining 1 cup of orange juice, 1/2 cup of sugar, 2 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1/2 teaspoon of garlic, 1/2 teaspoon of ginger paste, and 1/4 teaspoon of red pepper flakes in the air fryer.

After 3 minutes of cooking the sauce on high, prepare a slurry by mixing 2 tablespoons of water with 1 tablespoon of potato starch.

Add the slurry to the sauce after 6 minutes of cooking to thicken it, and continue cooking until bubbling and thickened.

Once the chicken is cooked, pour the orange sauce over the chicken and mix well.

Serve the chicken over cooked white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens