14
5. While sauce is heating, mix the cornstarch and water together well
to create a thickened slurry. Once the sauce is boiling, whisk in the
cornstarch mixture. Stir over heat until sauce thickens. Reserve.
6. Once wings are nicely browned, toss with sauce, gochugaru, sliced
scallion and chile pepper. Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 389 (62% from fat) • carb. 7 g • pro. 29 g • fat 27 g • sat. fat 7 g
chol. 11 mg • sod. 990 mg • calc. 24 mg • fiber 0 g
Five-Spice Wings
The combination of the dipping sauce with the simple preparation of
these wings provides a flavor punch that’s worth repeating!
Makes 4 to 6 servings
Nonstick cooking spray
1
teaspoon (5 ml) kosher salt
1
teaspoon (5 ml) five-spice powder
2
pounds (907 g) chicken wings (cut into flats and drumettes)
Dipping Sauce:
¼
cup (60 ml) fish sauce
¼
cup (60 ml) granulated sugar
1
garlic clove, finely chopped
1
small Thai chile, thinly sliced (or ½ jalapeño, seeded
and thinly sliced)
1
tablespoon (15 ml) fresh lime juice
1
tablespoon (15 ml) chopped fresh cilantro
1
tablespoon (15 ml) chopped fresh mint
2
tablespoons (30 ml) thinly sliced green onions
1. Place the AirFryer Basket onto the Baking Pan and coat with
nonstick cooking spray. Reserve.
2. Sprinkle the salt and five-spice powder evenly over the chicken
wings. Cook as instructed in previous wing recipes.
3. While the wings are cooking, prepare the dipping sauce. Put the
fish sauce, sugar, garlic and chile in a small saucepan set over
medium-low heat. Cook until sugar has dissolved. Remove to cool
to room temperature. Once cool, add the remaining ingredients and
stir to combine. Transfer to a serving bowl and serve alongside the
hot wings when ready.
Nutritional information per serving (1 teaspoon [5 ml] sauce):
Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 68mg • calc. 4mg • fiber 0g
Italian Rice Bites
For the perfect appetizer, serve these rice balls
alongside prepared marinara sauce.
Makes 8 rice balls
1
cup (250 ml) medium-grain white rice
2
cups (500 ml) water
¼
teaspoon (1 ml) kosher salt
1
large egg, beaten well
3
tablespoons (45 ml) grated Pecorino Romano cheese
¼
cup (60 ml) ricotta cheese
¼
cup (60 ml) fresh parsley, chopped
¼
teaspoon (1 ml) freshly ground black pepper
1
ounce (28 g) mozzarella cheese, cut into 1-inch x ¼-inch
(2.5 cm x 0.6 cm) pieces
Nonstick cooking spray
¼
cup (60 ml) Italian-style breadcrumbs
Olive oil, for spraying
1
cup (250 ml) prepared marinara sauce, for dipping
