Sticky Sesame Chicken Wings with Crispy Sweet Potato Fries
Danielle Walker - AgainstAllGrain.com
- 3 pounds chicken wings (wings and drumettes)
- 1 pound white fleshed sweet potatoes (such as hannah variety)
- sea salt and freshly cracked pepper
- 2 teaspoons avocado or melted ghee
- scallions and sesame seeds for serving
- ¼ cup honey
- 1 ½ tablespoons coconut aminos
- 1 teaspoon unseasoned, organic rice vinegar (apple cider vinegar will work too)
- 3/4 teaspoon sea salt
- 2 cloves garlic, minced
- 1 teaspons peeled and minced ginger
- 1 tablespoon tomato paste
- Scrub the sweet potatoes and cut them into matchsticks. Leave the skin on for crispier fries. Place the fries in a bowl of ice water and set aside.
- Toss the wings with a generous pinch of salt and pepper. Place them in the basket of the air fryer and put the basket into the machine. Turn the temperature to 400 degrees F and the timer to 20 minutes.
- Meanwhile, make the sauce. Stir honey, coconut aminos, rice vinegar, sea salt, garlic, and ginger together in a saucepan; bring to a boil, reduce heat to low, and cook until reduced in volume by half, about 10 minutes. Turn off the heat and stir in the tomato paste. Set aside.
- Toss the wings after 20 minutes, and cook for 10 minutes longer to crisp up.
- Remove the wings and keep them warm in a low oven.
- Drain the fries and dry them thoroughly. Toss them with avocado oil and a generous pinch of sea salt. Place the fries in the basket of the air fryer and put the basket into the machine. Set the temperature to 400 degrees F and the timer to 10 minutes. Toss the fries and cook again for 5-10 minutes, until crispy.
- Drizzle the sauce over the wings and toss to coat. Sprinkle with sesame seeds and scallions. Serve hot with french fries and a side salad or vegetable of choice.
To bake in an oven – use the convection setting and follow the instructions in this post. They will not get as crispy, but it will work!
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