Air fryer chicken wings are spectacularly crispy with minimal oil. Drenched in a tangy, sweet, and sticky sauce!
Ingredients
- 12 high welfare chicken wings
- 2 inches of ginger, finely grated
- 150g cornflour
- oil spray
- 6 tbsp dark brown sugar
- 2 tbsp gochujang (or chilli paste)
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil (or vegetable oil)
- 2 tbsp rice wine vinegar (or white wine vinegar)
- 2 garlic cloves, crushed
- 1 tbsp sesame seeds
- 12 high welfare chicken wings
- 2 inches of ginger, finely grated
- 150g cornflour
- oil spray
- 6 tbsp dark brown sugar
- 2 tbsp gochujang (or chilli paste)
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil (or vegetable oil)
- 2 tbsp rice wine vinegar (or white wine vinegar)
- 2 garlic cloves, crushed
- 1 tbsp sesame seeds
Start by prepping your chicken wings. Pop them in a bowl with the cornflour and freshly grated ginger and season with salt and pepper.
Rub the ingredients all together and shake off excess before popping them into your air fryer. Make sure they’re on a single layer with some gaps so the air can circulate, spritz with some oil, and switch set the air fryer to 200 degrees for 16 minutes.
For the sauce – pop your dark brown sugar, chilli paste, dark soy sauce, sesame oil, rice vinegar, and crushed garlic into a pan on medium heat. Allow to melt and heat through, forming a gorgeous dark amber glaze.
Once your wings are cooked drop them into the sauce and coat them. For an added touch sprinkle over sesame seeds, coriander, and spring onion.