2tspred chili pepper pastesee recipe to make your own or look for Gourmet Garden in your local grocery store
1tsp gingerfresh and grated
1smallorangezest and juice
Add 2 cups of water to the inner pot and place the rack in the low position inside the pot. Place wings on a single layer on the rack that came with your Ninja Foodi on the low position. Place the pressure lid on and turn the valve to seal. Set pressure on High and the time for 2 minutes. When the time is up, immediately release the pressure and remove the lid when all the pressure has been released.
In a bowl, combine rice vinegar, zest & juice from a small orange or tangelo, red pepper paste, freshly grated ginger, 2 cloves of minced garlic, ½ tsp fine grind sea salt, honey.
Remove the chicken wings from the rack and place on paper towels. Pat dry until as much moisture has been removed as possible. Salt wings with remaining ½ tsp fine grind sea salt.
Put the Asian sauce in the inner pot of the Ninja Foodi. Place the rack in the low position into the inner pot. Put the dried wings in a single layer on the rack. Set the Tender Crisp function to 390° F. for 30 minutes. Flip the wings every 10 minutes until desired color is reached. See post for timing and color chart.
Dump wings into pot and stir to coat with sauce. Remove from pot and allow to cool slightly before eating. Enjoy!
Sprinkle wings with crushed peanuts, chopped cilantro, and / or chopped green onions.