Cook time: 20 mins
- 1-1.2kg pack of chicken wings (or approx. 16 wings)
- 1 tsp sesame oil
- 1 tsp Shaoxing rice wine or Japanese mirin
- 30g plain flour
- ½ tsp white pepper
- ¼ tsp ground ginger
- sunflower oil spray
- 1 red chilli, finely sliced
- 2-3 cloves of garlic, chopped
- 2 spring onions, finely sliced
- optional: peppers and white onion
For the dipping sauce:
- 4 tbsp light mayo
- 100g natural yoghurt
- 1 tbsp rice vinegar
- 1 tsp light soy sauce
- 1 tbsp caster sugar
- 2 tsp mild curry powder
Step 1: Preheat your air fryer to 180 °C
Step 2: Toss the chicken wings in a large bowl with sesame oil and rice wine/mirin. Sprinkle over the flour, white pepper, ground ginger, salt and black pepper. Toss this until evenly coated.
Step 3: Working in two batches, spray the basket of the air fryer with a little oil. Arrange half the chicken wings in a single layer with some space between them. Spray with oil and cook for 10 mins.
Step 4: Tip into a clean bowl and cook the next batch.
*if you have a dual basket air fryer, you can cook them simultaneously*
Step 5: Add the sliced chilli, garlic and spring onion into the bowl with both batches of part-cooked chicken wings and shake well to coat. Add everything back into the air fryer and cook for 10-15 mins, until a deep golden brown colour and cooked throughout.
Step 6: Whilst this is cooking away, stir together the ingredients for the dipping sauce, cover and chill for 10 mins before serving with the cooked chicken wings.