In a large bowl, whisk together the chili sauce, vinegar, and hot sauce.
Add the Brussels sprouts and shallots to the bowl, season with salt and pepper, and toss to combine.
Scrape the Brussels sprouts and sauce into a 7-inch round cake pan insert, metal cake pan, or foil pan.
Place the pan in the air fryer and cook at 375°F, stirring every 5 minutes, until the Brussels sprouts are tender and the sauce is reduced to a sticky glaze, about 20 minutes.
Remove the pan from the air fryer and transfer the Brussels sprouts to plates.
Sprinkle with cilantro leaves and serve warm.
Notes / Tips / Wine Advice:
Wine advice:
Pair these tangy glazed Brussels sprouts with a fruity, medium-bodied red wine such as Pinot Noir or Grenache to complement the sweet and spicy flavors of the dish.