Ingredients
Rub
- 4 cloves garlic, minced
- ¼ cup soy sauce
- 2 tablespoons sriracha
- 1 ½ tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 2 teaspoons brown mustard
- 2 teaspoons chili powder
- 1 teaspoon salt
- ¾ teaspoon coarse black pepper
- ½ teaspoon dried oregano
- 4 pounds chicken wings, split at joins, tips removed
Green Sauce
- 1 ½ cups packed cilantro leaves
- 2 green onions, cut into 2-inch pieces (green and white part)
- 1 large jalapeno, halved
- 1 clove garlic
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- ¾ cup mayonnaise
Directions
- In a large bowl, stir together garlic, soy sauce, sriracha, lime juice, oil, cumin, paprika, mustard, chili powder, salt, black pepper and oregano.
- Add wings and stir to coat evenly. Cover and refrigerate overnight.
- Meanwhile, in a personal blender or small food processor add cilantro, green onion, jalapenos, garlic, lime juice and olive oil. Cover and pulse until mixture is finely chopped. Sauce can be made a day ahead.
- Add mayonnaise and pulse until mixture is well blended. Cover and refrigerate until ready to serve.
- Place 6 to 8 chicken wings in air fryer basket. Select chicken setting on air fryer or 400°F. Cook for 8 to 10 minutes. Turn wings, cook an additional 8 to 10 minutes or until crispy and chicken is tender. Repeat with remaining wings.
- Serve with green sauce.
Serves: 10-12
