Prep Time: 15 minutes

Number of Servings: 4-6

Ingredients:

• 2 pounds fresh or thawed chicken wings

• 4 Tbsp arrowroot starch (divided)

• 1/2 tsp salt (divided)

• 1/2 tsp pepper (divided)

• 1 tsp minced garlic

• 1/2 tsp dried ginger

• 3/4 cup ketchup

• 1 Tbsp liquid aminos

• 1/2 tsp Worcestershire sauce

• 1 1/2 cups fresh pineapple juice

• 1 cup brown sugar

• 1/4 cup crushed pineapple

Easy ingredient swaps:

• Liquid aminos → swap for soy sauce

• Brown sugar → swap for coconut sugar

• Arrowroot starch → swap for corn starch

Instructions:

Coat the thawed chicken wings with 1/4 tsp. salt, 1/4 tsp. pepper, and 3 Tbsp. arrowroot starch. Toss to fully coat each wing. Add the wings to your air fryer basket, then cook for 20 minutes at 400 degrees F.

While the wings are cooking, add the minced garlic, ginger, ketchup, liquid aminos, Worcestershire sauce, pineapple juice, brown sugar, and crushed pineapple to a saucepan and whisk to combine. Add in 1/4 tsp. of both salt and pepper and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Then, add 1 Tbsp. arrowroot starch and whisk. Cook until thickened, about 3-5 minutes.

Once the wings have cooked for 20 minutes, remove from the air fryer and dip into the sauce to coat. Add the wings back into the air fryer basket and cook for another 5-10 minutes.

Serve immediately.