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Ingredients:

• 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

Sauce

• 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

Instructions:

1. 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.
2. 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.
3. 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.
4. Toss the wings after 20 minutes, and cook for 10 minutes longer to crisp up.
5. Remove the wings and keep them warm in a low oven.
6. 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.
7. 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!