Appetizers & Snacks, Side Dishes
Thai Chili Chicken Wings
Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
TIP: Want to use fresh wings instead of frozen? Rather than pressure cooking, simply place fresh wings in the basket and toss with 2 tablespoons canola oil. Then Air Crisp at 390°F for 24-28 minutes.
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1/2 cup water
- 2 pounds frozen chicken wings, drums and flats separated
- 2 tablespoons canola oil
- 2 tablespoons Thai chili sauce
- 2 teaspoons kosher salt
- 2 teaspoons sesame seeds, for garnish
Utensils
- Large Bowl
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Step 1
Pour water into pot. Place wings into the Cook & Crisp™ Basket and place basket in pot. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
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Step 2
Select PRESSURE and set to HIGH. Set time to 12 minutes. Select START/STOP to begin.
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Step 3
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
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Step 4
Pat wings dry with paper towels and toss with 2 tablespoons oil in the basket.
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Step 5
Close the crisping lid. Select AIR CRISP, set temperature to 390°F, and set time to 15 minutes. Select START/STOP to begin.
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Step 6
After 7 minutes, open lid, then lift basket and shake wings or toss them with silicone-tipped tongs. Lower basket back into pot and close lid to resume cooking.
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Step 7
While the wings are cooking, stir together Thai chili sauce and salt in a large mixing bowl.
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Step 8
When cooking is complete, transfer wings to the bowl with chili sauce and toss to coat. Garnish with sesame seeds and serve.
