Air fryer chicken wings with honey and sesame recipe
 The key to cooking delicious, crispy chicken wings every time in an air fryer is to fry them in a mix of oil, cornflour and seasoning until their skins crisp before tossing them in a sticky glaze and cooking again briefly. 450–500g/1lb–1lb 2oz chicken wings with tips removed1 tbsp olive oil3 tbsp cornflour1 tbsp runny honey1 tsp soy sauce or tamari1 tsp rice wine vinegar1 tsp toasted sesame oil2 tsp sesame seeds, toasted1 large spring onion, thinly sliced salt and freshly ground black pepper 450–500g/1lb–1lb 2oz chicken wings with tips removed 1 tbsp olive oil 3 tbsp cornflour 1 tbsp runny honey 1 tsp soy sauce or tamari 1 tsp rice wine vinegar 1 tsp toasted sesame oil 2 tsp sesame seeds, toasted 1 large spring onion, thinly sliced salt and freshly ground black pepper Method In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated.Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time.Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl.Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes.Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve. In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated. In a large bowl, toss together the chicken wings, olive oil and a generous amount of salt and pepper. Toss in the cornflour, a tablespoon at a time, until the wings are well coated. Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time. Air-fry the chicken wings in a single layer for 25 minutes at 180C, turning halfway through the cooking time. Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl. Meanwhile, make the glaze by whisking together the honey, soy sauce, rice wine vinegar and toasted sesame oil in a large bowl. Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes. Tip the cooked wings into the glaze, tossing until they’re well coated. Return to the air fryer in a single layer for 5 more minutes. Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve. Toss the wings once more in any remaining glaze. Sprinkle with toasted sesame seeds and spring onion and serve. Recipe tips This recipe was tested in a 3.2 litre/5½ pint basket air fryer. It will also work in a model fitted with a stirring paddle, and you won’t need to turn the wings halfway. However, some of the coating may fall off the wings as they turn: this will still result in delicious wings, and you’ll also get crispy bits, but they may be a little less crisp overall. This recipe is also easily scaled up to feed more people in a larger air fryer.