FRIED JERK CHICKEN WINGS RECIPES

Steps:

• Season wings with salt and pepper.
• Ensure that inner pot of Instant Pot Duo Crisp + Air Fryer is dry, then place air-fryer basket in pot. In three batches, add wings to the basket; do not over-fill. Drizzle with some of the oil.
• Using the Air Fryer Lid select Air Fry at 400°F for 20 minutes (turning the basket halfway during cooking time) or until wings are golden brown, crispy and cooked through.
• Whisk together honey, hot sauce, ginger and garlic. In large bowl, toss hot wings with sauce.
• Return wings back to air-fryer basket in 3 batches; do not over-fill. Using the Air Fryer Lid select Air Fry at 400°F for 5 minutes or until sauce is sticky and wings are well glazed.
• Garnish with green onions before serving.
• Toss wings with jerk marinade; add to inner pot of Instant Pot Duo Crisp + Air Fryer. Pour in water. Place the pressure cooker lid on pot and lock into place to seal. Select Pressure Cook/Manual setting on High Pressure for 10 minutes.
• When pressure cooking is complete, Quick Release the pressure. Once pressure is released, remove the lid.
• Using tongs, remove wings from inner pot.
• With lid off, select Sauté setting and set to High Temperature. Stir in brown sugar and bring cooking liquid to boil. Cook for 12 to 15 minutes or until thickened. Transfer sauce to serving dish; reserve and set aside.
• Ensure that inner pot is dry, then place air-fryer basket in pot.
• Return wings to air-fryer basket in 2 batches; do not over-fill. Drizzle with some of the oil. Using the Air Fryer Lid select Air Fry at 400°F for 5 minutes or until chicken wings are golden and crispy. Serve with reserved jerk sauce for dipping.

Steps:

• Rinse wings under cold water then pat dry with paper towels. Place wings on a baking sheet lined with a cooling rack then season wings on both sides with salt and pepper. Refrigerate for 1 hour.  In a shallow bowl, stir together flour and spices then season with salt and pepper. Working one at a time, coat chicken in flour mixture.  In a large pot over medium heat, heat 2” oil until shimmering (about 350°) Working in batches, fry chicken until deeply golden and cooked through, 8 minutes.  Drain on a paper towel lined plate. Serve warm.