Ingredients
Wings
- 1.2 kg chicken wings (or 600g drumettes and flats separated)
- 2 tsp baking powder (not baking soda)
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- oil spray (for air fryer basket)
Honey soy sauce
- 80 ml soy sauce
- 60 ml honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp chilli flakes
Buffalo sauce (alternative)
- 120 ml hot sauce (Frank's or similar)
- 60 g unsalted butter
- 1 tbsp Worcestershire sauce
- ½ tsp garlic powder
Lemon herb sauce (alternative)
- 100 g sour cream
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- zest and juice of 1 lemon
- 2 cloves garlic, minced
- ¼ tsp salt
Method
Prepare wings
Pat chicken wings completely dry with paper towels—moisture is the enemy of crispiness.
Place wings in a medium bowl.
In a small bowl, whisk together baking powder, salt, pepper, smoked paprika, and garlic powder.
Sprinkle the spice mixture over wings and toss until evenly coated. Let sit for 5 minutes to allow the baking powder to begin working.
Cook wings
Preheat air fryer to 200°C for 3 minutes.
Lightly spray the air fryer basket with oil.
Working in batches to avoid crowding, arrange wings in a single layer in the basket, skin-side up. Do not overcrowd; wings should not touch.
Air fry at 200°C for 15 minutes, shaking the basket and flipping wings halfway through (at 8 minutes).
Increase temperature to 220°C and cook for a further 10 minutes until the skin is deep golden-brown and crispy, shaking the basket once more at the 5-minute mark.
Transfer cooked wings to a clean plate. They will continue to crisp as they cool slightly.
Make honey soy sauce
While wings cook, whisk together soy sauce, honey, rice vinegar, minced garlic, ginger, and chilli flakes in a small saucepan.
Warm over medium heat for 2–3 minutes, stirring occasionally, until combined and warmed through. Do not boil.
Toss cooked wings with sauce or serve on the side for dipping.
Make buffalo sauce (if using)
Melt butter in a small saucepan over medium heat.
Stir in hot sauce, Worcestershire sauce, and garlic powder.
Simmer gently for 2 minutes, stirring occasionally.
Toss cooked wings in sauce or serve on the side.
Make lemon herb sauce (if using)
Combine sour cream, parsley, dill, lemon zest, lemon juice, minced garlic, and salt in a small bowl.
Stir until smooth and well combined.
Serve alongside wings as a dipping sauce.
