One Bowl Cha Sauce Wings

There are two types of wing people, the wing people and the drumette people, and I'm firmly in the wing camp. It's the better ratio of bone to skin to actual meat, easier to eat with your hands, and you never run into the tendon that drumettes sometimes hide. If you've ever wondered why some crispy chicken wings recipes call specifically for flats, this is why.

On a weeknight, I season the wings with just salt and pepper, lay them out on a rack, and let them sit uncovered in the fridge overnight. That dry brine step does more for crispiness than people expect, it pulls moisture out of the skin so it actually crisps instead of steams in the air fryer. Right before dinner, I toss them in a little cold pressed grapeseed oil and air fry at 400 for 10 minutes first. Then they go back in the bowl, get tossed with Cha Sauce Spicy, and go back into the air fryer for another 8 to 10 minutes. That second round is where the caramelization really happens, sticky, glazed wings without the deep fried guilt.

Steps

Season the wings with salt and pepper, arrange on a rack, and refrigerate uncovered overnight.


Toss the wings in grapeseed oil and air fry at 400°F for 10 minutes.

Transfer the wings to a bowl, pour in the Cha Sauce Spicy, and toss until fully coated.

Return the wings to the air fryer and cook another 8 to 10 minutes, until deeply caramelized and sticky.

Garnish and serve immediately, before the crisp has a chance to soften.