Recipe: air-fryer chicken wings with three sauces by Poppy O’Toole
These air-fried chicken wings are flavoursome and succulent
I love how versatile chicken wings are, said Poppy O’Toole. A different sauce or flavour topping, and you’ve got a different dish each time. And they make perfect sense in an air fryer, because it’s efficient, there’s no mess, and the results are just how you’d want your wings to turn out. Flavoursome and succulent, this recipe comes with my three favourite ways to eat chicken wings.
Ingredients
- Serves: as many as you have wings for
- 100g-200g plain flour (depending on how many wings you have)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp cayenne pepper
- 2 tsp salt
- 6-10 chicken wings per person, segmented, tips removed
- vegetable oil, for spraying
Method: for the wings
- Heat your air fryer to 190°C. Mix together the flour and all the spices and the salt in a mixing bowl, to get everything incorporated. Tip the wing pieces into the flour mixture and give them a good toss.
- Give your air-fryer basket a little spray with some oil.
- Dust off any excess flour from your wings and place them in the air-fryer basket (for optimum deliciousness, do this in batches of up to 10 wings at a time, depending on the size of your air-fryer) and cook for 15 minutes, until golden and cooked through.
- Either enjoy them plain and crispy or try one of the saucy variations below. Just toss your cooked wings in the sauce of your choice.
Buffalo hot sauce
Simple yet effective – combine half a bottle of hot sauce (Frank’s, if possible) with 20g/1 tablespoon of butter and 1 teaspoon of runny honey. Heat it up until melted together, then toss your wings in the sauce. Voilà.
Sticky sweet soy sauce
Get a pan. Bring to the boil 2 tablespoons of dark soy sauce, 1 tablespoon of runny honey, 1 teaspoon of rice wine vinegar, 1 finely grated garlic clove, 1 teaspoon of finely grated fresh ginger and 1 tablespoon of tomato ketchup. Once boiling, remove from the heat, do a taste test, adjust as you fancy and, once you’re happy, toss them wings in.
Subscribe to The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.
Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
Lemon and black pepper
Grab 1 lemon, zested and juiced, 1 teaspoon of cracked black pepper, and 20g-30g/1-2 tablespoons of melted butter. Mix the lemon zest, black pepper and butter together, then add 1 teaspoon of lemon juice at a time until you are happy with the sourness. Season with salt and toss them wings.
Recipe from “Poppy Cooks: The Actually Delicious Air-Fryer Cookbook” by Poppy O’Toole, published by Bloomsbury at £20. To buy from The Week Bookshop for £15.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for The Week’s Food & Drink newsletter for recipes, reviews and recommendations.
Sign up for Today's Best Articles in your inbox
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
Europe's growing wolf problem
Under The Radar Plans are underway to allow EU farmers to kill wolves but is the predator being unfairly attacked?
By Chas Newkey-Burden, The Week UK Published
-
Magazine printables - December 13, 2024
Puzzles and Quizzes Issue - December 13, 2024
By The Week US Published
-
Magazine printables - December 13, 2024
Puzzles and Quizzes Issue - December 13, 2024
By The Week US Published
-
The holidays need an array of dishes. These 7 recipes to the delicious rescue.
The Week Recommends New Year's Eve, post-gathering brunch and a healthy vegetable contrast are all present.
By Scott Hocker, The Week US Published
-
One great cookbook: 'The Zuni Café Cookbook' by Judy Rodgers
The Week Recommends A tome that teaches you to both recreate recipes and think like a cook
By Scott Hocker, The Week US Published
-
Stay sharp with the country's best knife shops
The Week Recommends A dull knife is a kitchen's worst nightmare
By Scott Hocker, The Week US Published
-
5 online spice shops that will breathe life into your cooking and baking
The Week Recommends Accessing fresh spices does not have to be a grind
By Scott Hocker, The Week US Published
-
Gary Townsend's slow braised Moroccan spiced lamb shoulder
Recipe This melt-in-the-mouth lamb is bursting with vibrant flavours
By Rebekah Evans, The Week UK Published
-
One great cookbook: 'Every Grain of Rice' by Fuchsia Dunlop
The Week Recommends The alchemy of Chinese home cooking made accessible
By Scott Hocker, The Week US Published
-
8 new cookbooks for a delicious fall
The Week Recommends With a big ole emphasis on baking. Because it is the season.
By Scott Hocker, The Week US Published
-
Martin Blake's cod with mussel and chorizo broth
Recipe Succulent cod is paired with a rich, briny broth in this sumptuous bowlful
By Rebekah Evans, The Week UK Published