Instructions:
1. Prepare wings
Pat wings dry. Toss with baking powder, salt, pepper, and oil.
2. Cook wings
Bake: 425°F (220°C) for 40–45 min, flipping halfway.
Air Fry: 390°F (200°C) for 20–25 min, shaking halfway.
Fry: 350°F (175°C) oil for 8–10 min until golden.
Grill: Medium-high heat for 15–20 min, turning often.
3. Make pineapple sweet chili sauce
In a saucepan, combine sweet chili sauce, pineapple juice, soy sauce, vinegar, sriracha, garlic, and ginger. Simmer 5–6 minutes until slightly reduced.
Optional: stir in cornstarch slurry and cook 1–2 min to thicken.)
4. Toss & serve
Coat hot wings in sauce. Garnish with sesame seeds, green onions, cilantro, and pineapple tidbits.
5. Buffalo Chicken Wings
For the wings:
2 lbs chicken wings, separated into drumettes and flats
1 tsp salt
½ tsp black pepper
½ tsp garlic powder (optional)
1 tbsp cornstarch (for extra crispiness)
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