Air fryer recipe · Starters
Buffalo Honey Chicken Wings
Sticky, fiery wings glazed in a sweet-hot sauce that turns glossy and crisp without a drop of deep-frying oil.
- 35 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 285kcal
- 15.0 gprotein
- 9.4 gcarbs
- 20.4 gfat
- 0.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken wings (split)500 g
- Cornflour2 tbsp
- Red hot sauce3 tbsp
- Honey2 tbsp
- Melted butter1.5 tbsp
- Garlic powder1 tsp
Method
Dry and dust the wings
Pat the split wings thoroughly dry with paper towels, because surface moisture is the enemy of crispness. Toss them with the cornflour, garlic powder, salt and pepper until each piece wears a thin even coat.
First crisping bake
Spread the wings out in a single layer with gaps between them and air-fry at 190C for fifteen minutes, shaking the basket once. This first pass renders the fat and sets a crackly skin before the sticky glaze goes on.
Mix the buffalo-honey glaze
While the wings crisp, stir the hot sauce, honey and melted butter together in a large bowl until you have a smooth glossy sauce. Taste and add a splash more honey if you want a milder, sweeter heat.
Toss and glaze
Tip the part-cooked wings straight into the bowl of glaze and toss until every piece is coated and shining. Return them to the basket, shaking off only the excess that pools at the bottom.
Final caramelising fry
Air-fry the glazed wings at 200C for 8 minutes until the sauce tightens into a sticky lacquer and the edges char. Let them rest two minutes so the glaze sets before serving. The chicken is done when it is opaque all the way through with no pink at the centre.
