You’ll Need
For the 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 black pepper
Sticky Apricot Chilli Glaze
4 tbsp apricot jam
2 tbsp sweet chilli sauce
1 tbsp light soy sauce
1 tbsp apple cider vinegar
2 garlic cloves, finely grated
½ tsp chilli flakes
1 tsp Dijon mustard
To Finish
2 spring onions, finely sliced
1 tsp toasted sesame seeds
Optional but Dangerous
Ranch dip
Blue cheese dip
Pickled jalapeños
Loaded fries
Lime wedges
Method
Preheat your air fryer to 200°C.
Pat the chicken wings dry with kitchen paper.
Toss the wings with the olive oil, smoked paprika, garlic granules, onion granules, salt and black pepper 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 beautifully crisp.
Meanwhile, combine the apricot jam, sweet chilli sauce, soy sauce, apple cider vinegar, grated garlic, chilli flakes and Dijon mustard in a small saucepan.
Heat gently until the glaze becomes smooth, glossy and slightly thickened.
Transfer the cooked wings to a large bowl.
Pour over the hot glaze and toss until every wing is evenly coated.
Return the wings to the air fryer for 2–3 minutes at 190°C until the glaze becomes sticky and lightly caramelised.
Finish with sliced spring onions and toasted sesame seeds.
Serve immediately while they're hot, sticky and gloriously messy.