Ingredients
1 cup soy sauce2/3 cup sugar2 garlic cloves, minced2 teaspoons salt2 teaspoons grated orange zest1/2 teaspoon coarsely ground pepper3 pounds (total) chicken wingettes and drumettes3 teaspoons chili powder3/4 teaspoon cayenne pepper3/4 teaspoon hot pepper sauceBLUE CHEESE DIP:1 cup mayonnaise1/2 cup crumbled blue cheese1/3 cup buttermilk1/2 teaspoon coarsely ground pepper
Preparation
In a small bowl, combine the soy sauce, sugar, garlic, salt, orange zest and pepper; divide in half. Add chicken pieces to inner pot of large multi-cooker. Top with half the sauce and toss to coat. Lock pressure lid. Press pressure function; select poultry setting. Press timer; set to 1 minute. Start.
Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
Remove chicken from inner pot with a slotted spoon to a large bowl. In a small bowl, combine chili powder, cayenne, pepper sauce and remaining sauce mixture. Discard cooking juices in inner pot and wipe clean.
Place wire rack into inner pot. Arrange chicken in a single layer on rack. Close air frying lid. Press air fry function; select poultry setting. Press temp; set to 400°. Press timer; set to 6 min. Cook chicken in batches, adding more time as necessary for wings to reach 170°.
In a small bowl, whisk dip ingredients. Serve with wings.
