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 cracked black pepper
Bourbon-Style Glaze
4 tbsp smoky BBQ sauce, 2 tbsp maple syrup
1 tbsp brown sugar, 1 tbsp apple juice
1 tbsp Worcestershire sauce
2 garlic cloves, finely grated
1 tsp Dijon mustard
½ tsp smoked paprika
20g butter
To Finish
2 spring onions, finely sliced
1 tsp toasted sesame seeds
Optional but Dangerous
Ranch dressing
Blue cheese dip
Loaded fries
Pickled jalapeños
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 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 BBQ sauce, maple syrup, brown sugar, apple juice, Worcestershire sauce, garlic, Dijon mustard, smoked paprika and butter in a small saucepan.
Heat gently, stirring regularly, until the glaze becomes smooth, rich and glossy.
Transfer the cooked wings to a large bowl and pour over the hot glaze.
Toss until every wing is completely coated.
Return the wings to the air fryer for 2–3 minutes at 190°C, allowing the glaze to caramelise into a thick, sticky coating.
Finish with sliced spring onions and toasted sesame seeds.
Serve immediately while hot, sticky and gloriously messy.