Speedy air fryer chicken wings recipe
 These speedy air fryer chicken wings are the perfect fuss-free snack for match day. 900g/2lb chicken wings2 tsp garlic powder2 tsp dried oregano2 tsp smoked paprika1 tsp hot chilli powderolive oil spray (optional)3 tbsp rose harissa2 tbsp runny honey1 lemon, juice onlypinch salt 900g/2lb chicken wings 2 tsp garlic powder 2 tsp dried oregano 2 tsp smoked paprika 1 tsp hot chilli powder olive oil spray (optional) 3 tbsp rose harissa 2 tbsp runny honey 1 lemon, juice only pinch salt Method To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together.Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charringCook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy. Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil.Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot. Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in. To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together. To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together. Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charring Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charring Cook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy. Cook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy. Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil. Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil. Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot. Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot. Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in. Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in.