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Few things have gotten people excited in the kitchen than air fryers in the last couple of years. Catherine Smart, a personal chef, food stylist, writer and busy mom of two kids, just got hers and loves it so much that she calls it "my new best friend!" Chicken wings turn out great in an air fryer, getting crispy with very little oil and no deep-frying. She pairs them with one of three sauces—honey Buffalo (shown in photo), garlic Parmesan butter and sweet and spicy gochujang—which you can make while the wings are cooking. So delicious, quick and easy!
For another simple, kid-friendly recipe from Catherine, check out her Pasta with Beans + Greens.
For the chicken wings, set a 3.5-quart air fryer to 360°F and preheat for 5 minutes.
Meanwhile, in a large bowl, toss the wings with oil, garlic powder and a generous sprinkle of salt. Remove the basket from the air fryer and carefully set on a heatproof surface. Add the wings in a single layer, return the basket to the fryer and cook for 12 minutes.
Remove the basket and carefully flip the wings. Raise the heat to 390°F and cook for 5 minutes more. Remove basket and shake; depending on the size of the wings, you may need to cook them a minute or two more. Transfer to a medium bowl and combine with one of the sauces below.
For the honey Buffalo sauce, in a small saucepan over medium heat, heat the butter, hot sauce and honey. When the sauce is bubbling at the edges, pour over the cooked chicken wings and toss to coat. To serve, transfer to a plate.
For the garlic Parmesan butter, in a small saucepan over medium heat, melt the butter until bubbling. Remove from the heat, add the garlic and let sit for a minute to mellow. Stir the Parmesan into the sauce, pour over the cooked chicken wings and toss to coat. To serve, transfer to a plate and top with the parsley, pepper and juice from lemon wedges (if using).
For the gochujang sauce, in a small saucepan over medium heat, melt the butter until bubbling. Remove from heat and stir in the gochujang, honey, soy sauce and sesame oil. Pour over the cooked chicken wings and toss to coat. To serve, transfer to a plate and top with the scallions and sesame seeds and juice from lime wedges (if using).