These festive chicken wings are sweet, savoury and sticky. Perfect for a crowd served as a snack or as part of a larger buffet spread.
These festive chicken wings are sweet, savoury and sticky. Perfect for a crowd served as a snack or as part of a larger buffet spread.
To prepare each wing, use a large, sharp knife to remove the wing tip, then halve the rest of the wings into ‘drumettes’ and ‘wingettes’. Do this by cutting through the skin and joint where the two longer pieces of each wing connect. Put them in a bowl and season with salt, pepper and the garlic and onion granules, then toss to combine.
Heat the air fryer to 190ºC. Add the chicken wings and cook for 15 minutes, flipping them after 8 minutes. Ensure the wings are in a single layer and work in batches if needed to get a nice even cook.
As the wings cook, make the glaze. Simmer all the ingredients in a small pan for 8-10 minutes until you have a crimson syrup the consistency of runny honey.
Once the wings are cooked, toss with the glaze and sprinkle with the sesame seeds to finish. Serve immediately.