Air fryer recipe · Starters
Sticky Soy Wings
Glossy, savoury-sweet soy-glazed wings with a deep umami stickiness and a whisper of ginger.
- 27 minTotal time
- 195°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 300kcal
- 18.8 gprotein
- 9.8 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 wings600 g
- Soy sauce4 tbsp
- Brown sugar2.5 tbsp
- Rice vinegar1 tbsp
- Ginger, grated1 tbsp
- Spring onion2 stalks
Method
Reduce the glaze
Simmer the soy sauce, brown sugar, rice vinegar and grated ginger together in a small pan. Cook it down until it thickens into a syrupy, glossy sauce that coats the back of a spoon, then keep it ready. A proper reduction is what makes the wings sticky, not watery.
Dry the wings
Pat the wings dry with paper towels and season them with a pinch of salt before cooking. A dry surface lets the skin crisp up first, so the wings have a firm shell to hold the sticky glaze instead of going limp under it.
Plan the crisp-first cook
The plan is to air-fry the wings plain until golden and crisp, then toss them in the glaze only at the end. Adding the reduction after crisping means it clings in a shiny, tacky layer instead of burning off in the heat, so keep the wings unsauced for now.
Ready the garnish
Slice the spring onion and keep it ready to scatter over the wings at the finish, where its fresh, sharp bite cuts through the sweet glaze. Have it prepped now so you can garnish the moment the wings are tossed, before the glaze cools and sets firm on the skin.
Air-fry the wings
Cook the wings in a single layer at 195°C for 25 min, flipping once for even browning, until golden and crisp. The chicken is done when it is opaque all the way through with no pink at the centre. Toss in the warm glaze, scatter with spring onion and serve.
