Air-Fried Chicken Wings with Chipotle Barbecue Sauce

Instructions

• 1

  To start the chipotle barbecue sauce, heat the oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally for 3 minutes, or until softened. Add the garlic and cook, stirring for 1 minute, or until fragrant.

• 2

  Add the chipotle and spices and cook, stirring, for 3 minutes. Add the tomatoes, tomato paste, vinegar, sugar, honey, Worcestershire sauce and salt. Bring to a boil then reduce the heat to low and simmer, stirring occasionally for 20 minutes, or until reduced by a quarter. Cool for 10 minutes. Meanwhile, continue to the next step.

• 3

  Insert the wire rack into position 7, place the roasting pan on the rack to catch any drips during cooking. Place the air fry basket into rack position 3. Set the oven to Air Fry, Super Convection, 375°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 4

  Place the wings on paper towels and pat dry to remove any excess moisture.

• 5

  Place the milk powder, salt and oil in a large bowl and whisk to combine. Add the wings and toss to coat.

• 6

  Once preheated, carefully place the wings in the basket, evenly spaced apart and air fry for 15 minutes. When the oven signals at the end of cooking, adjust the oven to Broil, High, for 4 minutes and press Start. Meanwhile, continue to the next step.

• 7

  Place the sauce in a blender and blend until smooth.

  Tip: If your blender lid doesn't have safety clips, firmly hold the lid down with a tea towel when turning on. Sauce can be made a day ahead, store covered, in the refrigerator. Makes about 4 cups.
• 8

  The wings should be browned and cooked through. If not, broil a little longer.

• 9

  Transfer the wings to a large bowl. Pour over approximately half the sauce and stir to coat.

• 10

  Transfer the wings to a platter, sprinkle with cilantro and serve with some of the remaining sauce.

  Tip: Any leftover chipotle barbecue sauce can be cooled and stored in an airtight container in the refrigerator for up to 5 days. The sauce goes great with pulled beef!