Air fryer chicken wings with honey and sesame
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1–2
The key to cooking delicious, crispy chicken wings every time in an air fryer is to fry them in a mix of oil, cornflour and seasoning until their skins crisp before tossing them in a sticky glaze and cooking again briefly.
Ingredients
- chicken wings: 450–500g/1lb–1lb 2oz chicken wings with tips removed
- olive oil: 1 tbsp olive oil
- cornflour: 3 tbsp cornflour
- honey: 1 tbsp runny honey
- soy sauce: 1 tsp soy sauce or tamari
- rice wine: 1 tsp rice wine vinegar
- sesame oil: 1 tsp toasted sesame oil
- sesame seeds: 2 tsp sesame seeds, toasted
- spring onion: 1 large spring onion, thinly sliced
- black pepper: salt and freshly ground black pepper
Method
In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated.
Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time.
Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl.
Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes.
Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve.
Recipe tips
This recipe was tested in a 3.2 litre/5½ pint basket air fryer. It will also work in a model fitted with a stirring paddle, and you won’t need to turn the wings halfway. However, some of the coating may fall off the wings as they turn: this will still result in delicious wings, and you’ll also get crispy bits, but they may be a little less crisp overall. This recipe is also easily scaled up to feed more people in a larger air fryer.
