Try this “easy” air-fryer recipe to make glazed chicken wings “full of flavour” that will be favoured by many meat eaters.
Once you have an air fryer in your home, there is an abundance of recipes you can try, including sticky glazed chicken wings.
Take, for example, this golden one from BBC Good Food that makes teriyaki and lime-glazed chicken wings that serve perfectly well with Jasmine rice.
Taking only 10 minutes to prepare, the tasty wings are ready to serve within 40 minutes and don’t require much effort at all.
This means you have more time to crack on with other recipe goodies to put on a brilliant spread for family and friends.
Teriyaki and lime-glazed chicken wings
Serves: four people
Ingredients:
Two tbsp rice flour
900g chicken wings, thoroughly patted dry with kitchen paper
Four tbsp soy sauce
Two garlic cloves, grated
10g ginger, peeled and grated
Four tbsp light brown soft sugar
One tbsp cornflour
One lime, zested and juiced
Two spring onions, sliced and left to curl in a bowl of ice water
One red chilli, thinly sliced
Cooked jasmine rice and pak choi, to serve
Method
Heat the oven to 220C/200C fan/ gas eight. Line your largest baking tray with baking parchment.
Tip the rice flour into a large bowl, season, then toss the chicken wings in the flour.
Once coated, spread evenly across the baking tray. Bake for 15 minutes in an air-fryer (or 20 minutes in an oven) until starting to brown.
Make the glaze
While the chicken cooks in the air fryer (or oven), put the soy sauce, garlic, ginger, sugar and 150ml water in a small pan on a medium heat.
Cook for five minutes until bubbling and slightly thickened, then take out two tbsp and mix with the cornflour.
Pour the cornflour mixture back into the glaze, whisking all the time, and cook for three minutes until thickened. Squeeze in the lime juice.
Once the chicken has cooked for 15 minutes (or 20 minutes, if using the oven), brush over most of the teriyaki glaze and return to the air fryer for another 10 minutes (or an oven for 20 mins) basting once more during cooking.
Remove from the oven, top with a final brush of the glaze, then sprinkle with the lime zest, spring onions and chilli.
Serve with fluffy rice and pak choi, if you like; the dish will also work well with a lovely salad.
