Marinate then Dredge Chicken:

Cup of Yum
1. In a Ziplock or airtight container, mix together the soy sauce, brown sugar, rice vinegar, & oil until sugar has dissolved. Add chicken wings, massage marinade into wings, & marinate for at least 20 minutes or up to overnight.
2. In a Ziplock bag, combine cornstarch, garlic powder, onion powder, and baking powder until well combined. Add chicken wings, shaking off excess marinade & reserving marinade. Shake bag until wings are well coated, then allow wings to sit for about 5 minutes to allow cornstarch to better stick to the wings. Then, choose one of the cooking methods below.

Air Fryer Method:

1. In the meantime, preheat air fryer to 360° F then lightly brush air fryer rack with oil to prevent sticking. Lay chicken wings in a single layer, working in batches if needed. Spray or brush wings with neutral oil, then cook for 12-15 minutes, flipping halfway through. You’ll know they’re ready when they’re golden brown & crispy on both sides.
2. While the chicken cooks, heat a small saucepan on medium heat. Add about a tablespoon of oil, then toss in garlic & cook for a few seconds until fragrant. Pour in marinade, sweet chili sauce, and water. Bring to a simmer & cook for about 10 minutes or it’s turned into a thick sticky glaze. Keep in mind the thicker the sauce, the more concentrated the flavor. If the sauce becomes too thick or salty, you can add a splash of water, then simmer to your desired consistency. Turn off heat & cover to keep warm.
3. Increase air fryer heat to 390° F & spay a little more oil if you notice any dry spots. Cook for about 5 more minutes, or until golden & cooked through (juices run clear or internal temperature of at least 165 degrees F).

Stovetop Frying Method:

1. Heat a medium-sized pot medium-high with a high-smoke point oil. Once hot, carefully add chicken wings in batches to avoid overcrowding. Cook for 5-7 minutes, remove and drain on a wire rack, then repeat for remaining wings. Allow wings to rest for 10-15 minutes and allow the oil to come back up to temperature.
2. While the chicken cooks, heat a small saucepan on medium heat. Add about a tablespoon of oil, then toss in garlic & cook for a few seconds until fragrant. Pour in marinade, sweet chili sauce, and water. Bring to a simmer & cook for about 10 minutes or it’s turned into a thick sticky glaze. Keep in mind the thicker the sauce, the more concentrated the flavor. If the sauce becomes too thick or salty, you can add a splash of water, then simmer to your desired consistency. Turn off heat & cover to keep warm.
3. Add chicken wings back in batches and fry for 2-3 minutes, or until golden, crispy, and an internal temperature of at least 165 F. If you don’t have a thermometer, cut a small slit in the thickest part of the chicken to the bone & the juices should run clear.

Combine Wings & Sauce:

1. In a large bowl, toss together chicken wings & sauce until well coated. It may not look like enough sauce at first, but continue to mix & there should be enough for a thin glaze on the wings. If you’re feeling fancy, garnish with sesame seeds & chopped cilantro, then serve immediately. Enjoy!