Chicken wings are popular with all ages.
The secret ingredient in this recipe is a little baking powder, which makes them go nice and crispy. If you don’t have an air fryer you can of course make them in the oven, but I highly recommend investing in an air fryer. It’s really more like a mini fan-forced oven than a fryer. It doesn’t heat up the kitchen on a hot day, the way an oven does, and it’s quick and easy to clean. Ours gets a lot of use and I’m a big fan.
Chicken wings are much easier to eat with your fingers, so don’t forget the paper serviettes. I served them with coleslaw made from finely shredded white cabbage, grated carrot, a handful of sultanas and a dressing made with mayonnaise, a little sour cream and the juice of half a lemon.
1 kg chicken wings (about 10 wings)
1 tsp baking powder
1 tsp garlic salt or chicken salt
Freshly ground black pepper, to taste
Sauce:
1 Tbs BBQ sauce
1 Tbs tomato ketchup
2 tsp honey or maple syrup
1 tsp brown sugar
2 tsp olive oil
2 tsp hot sauce or chilli sauce (eg Sriracha – optional)
Remove ends of the wings and discard. Cut the wings into two and place in a bowl. Add the baking powder, garlic or chicken salt and pepper and mix well with your hands.
Cook the wings in a single layer on high in an air fryer for 10 minutes or until golden brown. Turn them over and cook for another 8-10 minutes.
Place ingredients for the sauce in a bowl and mix well. Add the chicken wings and turn to coat thoroughly. Tip them back into the air fryer and spread them out in one layer. They can be fairly crowded so long as they’re not on top of each other. Cook on high for 10 minutes or until nicely glazed.
Makes about 20 pieces.
