You’ll Need
For the Chicken Wings
1kg chicken wings, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic granules
1 tsp onion granules, 1 tsp sea salt, ½ tsp cracked black pepper, ½ tsp chilli flakes
Chilli Lime Glaze
Juice of 2 limes, Zest of 1 lime
2 tbsp sweet chilli sauce
1 tbsp honey
1 tbsp light soy sauce
2 garlic cloves, finely grated
½ tsp chilli flakes
30g butter
For the Box
700g frozen skin-on fries
150g coleslaw
Lime Mayo
4 tbsp mayonnaise
Juice of ½ lime
1 garlic clove, finely grated
Pinch of black pepper
Optional but Dangerous
Pickled jalapeños
Fresh coriander
Spring onions
Hot sauce
Corn on the cob
Method
Preheat your air fryer to 200°C.
Pat the chicken wings dry thoroughly with kitchen paper.
Toss the wings with the olive oil, smoked paprika, garlic granules, onion granules, sea salt, black pepper and chilli flakes until evenly coated.
Arrange the wings in a single layer in the air fryer basket.
Air fry for 22–25 minutes, turning halfway through, until deeply golden and crispy.
Meanwhile, cook the fries according to the packet instructions until crisp and golden.
In a small saucepan, gently heat together the lime juice, lime zest, sweet chilli sauce, honey, soy sauce, garlic, chilli flakes and butter until smooth and glossy.
Mix together the mayonnaise, lime juice, garlic and black pepper to make the lime mayo.
Toss the cooked wings in the warm chilli lime glaze until every wing is coated.
Return the wings to the air fryer for 2 minutes at 190°C so the glaze becomes beautifully sticky.
Load the fries into serving boxes, add the glazed wings, spoon over the coleslaw and serve with the lime mayo alongside.