Golden, crispy chicken wings that fall off the bone, tossed in a rich, sweet and spicy buffalo-style sauce. Cooked in an air fryer, these are healthier than deep-fried chicken wings, but no less delicious.
Ingredients
Serves 3–4
Prep 10 mins
Cook 30 mins
- 1kg chicken wings
- 2 tsp baking powder
- 2tsp cornflour
- Salt and black pepper
- 50g butter
- 2 tbsp runny honey
- 1 tbsp molasses
- 2 tbsp tomato ketchup
- 4 tbsp Franks hot sauce
Method
- Cut the wings into three sections at the joints and discard the tips. Pat them dry with kitchen paper to remove any moisture. Do not miss this step, drying the wings before cooking will help ensure they become very crisp.
- Place the wings in a bowl and toss with the baking powder and cornflour until they are well coated.
- Arrange the wings in a single layer in an air fryer basket, leaving space between them. Cook at 180°C for 15 minutes, turn them over, and cook for another 8 minutes.
- If cooking in an oven, spread the wings out on a baking tray and cook at 180°C for 25 minutes, turning halfway through.
- While the wings cook, make the sauce. Melt the butter in a small pan, add the honey, molasses, ketchup and hot sauce and stir until well combined. Taste and adjust the heat by adding more hot sauce if you wish.
- Once the wings have cooked for the full 25 minutes, remove them and season lightly with salt and black pepper. Return them to the air fryer or oven at 200°C for 6 minutes until dark golden and very crisp.
- Toss the hot wings in the sauce and serve immediately. These wings are excellent served with a whipped feta or blue cheese dip and some celery sticks.
Chef's Tip
Drying the wings before cooking is a crucial step to ensure they crips beautifully, but tossing the dried wings in baking powder and cornflour is the real game-changer in this recipe. The baking powder reacts with the fat in the skin, drying it out and making it wonderfully crisp and crunchy, especially given the coating of starchy cornflour.
