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Sticky soy air-fryer wings recipe

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Zainab Pirzada's air-fryer wings are great as part of an Iftar spread. They're coated in a sweet and spicy honey sauce for a moreishly sticky marinade and topped with spring onions and sesame seeds for extra crunch. See method

Serves 4
Takes 30 mins
495 calories / serving

Ingredients

1.2kg pack of chicken wings
2 tsp salt
2 tbsp cornflour

For the sauce

2 tbsp honey
1 tbsp chilli oil
½ lemon, juiced
½ tsp freshly cracked pepper
1 tbsp reduced-salt soy sauce
2 spring onions, thinly sliced
1 tsp sesame seeds

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
2065kj
495kcal 25%
Fat
34g 48%
Saturates
9g 45%
Sugars
9g 10%
Salt
3.7g 61%

of the reference intake
Carbohydrate 12.5g Protein 35.3g Fibre 0.3g

Method

Start by cutting the chicken wings into drums and flats. This is optional, you can leave them whole.
Use kitchen paper to get rid of any moisture from the chicken, patting the wings nice and dry.
Put the chicken in a large bowl and sprinkle over the salt and cornflour and give it a good mix.
In a large bowl, mix the honey, chilli oil, lemon juice, pepper and soy sauce. Add in the cooked wings and give them a good toss.
Cook in the air-fryer at 200°C for 20-25 mins or until the wings are a golden, sticky colour.
Garnish with spring onions and sesame seeds and serve immediately.

See more Ramadan recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.