Preparation

Combine Cranberry Chipotle Sauce ingredients in a small saucepan and cook over medium-high, for 10-15 minutes, stirring occasionally.
Remove from heat and set aside. You can store this in your refrigerator in a sealed container, for a week.

Combine half and half, dill pickle brine, 1 tbsp. cranberry chipotle sauce, and soak chicken for an hour, in the fridge. We will refer to this as wet mixture in later steps.

Combine flour, garlic powder, and chipotle powder in a shallow dish.

Dip wet chicken into the flour mixture and cover evenly, then put the chicken back in the wet mixture. Coat once more in flour and back into wet mix. Place chicken on a cooling rack until ready to cook. Once all the chicken is battered, spray with cooking spray, and season with pepper (and salt if desired.) Flip the chicken over and repeat.

All air fryers operate a little differently, so you might need to experiment with yours to get the correct time and cooking temperature for your machine. Cook 6 pieces of chicken at a time, at 400 degrees for 15 minutes. Halfway through, turn the chicken over, and spray more cooking spray. Once all your chicken is cooked, you can serve it with the chipotle sauce on the side, or toss the wings in the sauce like pictured.

Serving

2-4 servings