Air Fryer Asian Chicken Wings

Pat the wings completely dry (this will help them get crispy). Using a medium-sized bowl, add sesame oil, red pepper flakes, garlic, brown sugar, soy sauce, sriracha, and ginger; mix with a whisk for 30 seconds. Place the wings into the bowl*, then toss to completely coat the wings. *Alternatively, use a zip lock bag to place the wings into and then toss them with the sauce.

Place the wings, covered, into the fridge and let marinade for at least 30 minutes (up to overnight).

Preheat the Air Fryer to 350 F degrees for 2 minutes. Add the Asian chicken wings in a single layer to the air fryer (they should NOT be touching) and reserve the marinade, and cook for 9 minutes at 350 F degrees.

After the timer goes off, open and carefully flip over the chicken wings. Using the remaining marinade, brush the wings liberally with the sauce. Close the air fryer and change the temperature to 400 degrees F, and cook for 7 minutes. When the time is up check the internal temperate of the wings using a digital thermometer- they should be at least 165 degrees F. Remove the chicken wings, and set aside.

Using a small sauce pot on the stovetop, add the leftover marinade* and heat on HIGH heat. Once it starts boiling, reduce it to a simmer. In a small cup mix cornstarch and water. Pour the mixture into the sauce pot, bring it back to a quick boil, then turn it back down to a simmer and cook for 5 minutes; stirring occasionally. The sauce should thicken up quickly.

Remove from heat and brush the sauce over the wings. Garnish with chopped green onions and sesame seeds! Serve while hot!