Ingredients
- 750 g chicken wings
- 1 tsp cornflour
- 2 tsp preferred oil
- 1 pouch Fused Sweet Chilli Stir Fry Sauce
- 1 fresh red chilli finely sliced
- 10 g fresh coriander leaves
Instructions
- Preheat the air fryer to 200°C. Pat the chicken wings thoroughly dry, then toss them with the cornflour and oil until lightly and evenly coated.
- Arrange the wings in a single layer in the basket. Air fry for 20 minutes, turning halfway, until deeply golden, crisp and completely cooked through.
- Pour the Fused Sweet Chilli Stir Fry Sauce into a large frying pan. Bubble over a medium heat for 1 to 2 minutes until glossy.
- Add the hot wings and toss until every piece is coated and sticky. Transfer to a serving plate, scatter over the chilli and coriander and serve immediately.
Fused Top Tip
How do I get really crispy air fryer chicken wings?
Dry the wings thoroughly before adding the cornflour and oil. Leave space around them in the basket so hot air can circulate, cooking in batches if necessary.
Easy Swaps
Can I cook these chicken wings in the oven?
Yes. Bake them on a rack over a tray at 220°C, fan 200°C, for 35 minutes, turning once, until crisp and cooked through.
How can I make the wings hotter?
Add extra sliced chilli at the end or stir a pinch of chilli flakes into the sauce as it bubbles.
Can I use chicken drumsticks instead?
Yes, but larger drumsticks will need roughly 25 to 30 minutes. Check the thickest part is completely cooked before glazing.
Sweet Chilli Chicken Wings FAQs
Should I sauce chicken wings before or after air frying?
Add the sweet chilli sauce after air frying. Tossing crisp wings at the end keeps the coating glossy.
Do I need to preheat the air fryer?
A short preheat helps the wings begin crisping straight away and gives more consistent results.
What can I serve with sweet chilli chicken wings?
Serve them with crispy wedges, slaw, cucumber salad or steamed rice. They also work brilliantly as part of a sharing spread or party food.
Why are my air fryer wings not crispy?
The usual causes are damp chicken or an overcrowded basket. Pat the wings dry and leave enough room for the hot air to move around them.
