Shanghai Chicken Wings

You want Crunchy wings?  With an Asian flair?  These are the wings to make in your Air Fryer.  

Try these out, and if you don't care for the Asian Sauce, these would be excellent without it.  Nice crispy,  tasty wings...

Also from the Air Fryer Cookbook.

Sauce

1/2 C water

1/2 Tbs cornstarch

2 Tbs packed dark brown sugar

2 Tbs soy sauce

1 1/2 Tbs lime juice

1 Tbs minced fresh ginger

1/2 tsp minced fresh garlic

1/8 tsp red pepper flakes

Chicken

1 C all purpose flour

1/4 C cornstarch

2 tsp salt

1/4 tsp black pepper

1/4 tsp ground red pepper

1/4 tsp paprika

2 eggs

1/2 C milk

1 lb. chicken drummettes or wings

For sauce, whisk water and cornstarch in medium saucepan until smooth.  Add brown sugar, soy sauce, lime juice, ginger, garlic and red pepper flakes; whisk until well blended.  Bring to a boil over high heat.  Reduce heat to low; simmer 10 minutes, or until thickened, stirring occasionally.  Transfer to large bowl, set aside to cool.

For chicken, combine flour, cornstarch, salt, black pepper, ground red pepper and paprika in large bowl.  Whisk eggs and milk in shallow bowl.  Coat chicken with flour mixture.  Dip in egg mixture, letting excess dry back into bowl.  Coat with flour mixture again.  Spray chicken with nonstick cooking spray on both sides.

Preheat air fryer to 370.  Cook in batches 16-18 minutes or until golden brown and cooked throughout, shaking halfway through cooking.  Brush sauce over warm chicken.