Air fryer sweet and sour chicken wings recipe
A midweek meal that ticks all the right boxes, these finger-licking chicken wings are quick, easy, delicious and family-friendly.
Plus, they're much healthier than your average fast food drumettes and flats; rather than being deep fried, they're cooked in an air fryer, so they're guaranteed to be perfectly crispy on the outside and tender on the inside, with less oil required – and less mess to clean up afterwards!
To make them even more irresistible, these winning wings come coated in a Chinese-inspired sweet and sour sauce that's oh-so simple to make. All you'll need is a handful of store cupboard ingredients, plus one large orange (or a small glass of orange juice) for a boost of citrussy flavour.
Things to note:
This recipe will make enough chicken wings to serve two adults and two children as part of an evening meal.
Leftovers will keep for three days in the fridge. Reheat in an ovenproof bowl with a small splash of water and a drizzle of oil to keep the saucy coating succulent. Cover with foil, then cook in an oven preheated to 200°C fan/220°C/425°F/gas mark 7 for 20 minutes, until piping hot inside. You can also freeze any leftovers, defrosting thoroughly before reheating as above.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
For the chicken wings:- 750 g chicken wings
- 2 tbsp cornflour
- 1 tsp baking powder
- 1 large orange or 110 ml orange juice
- 35 g unsalted butter
- 1 large garlic clove, crushed
- 15 g honey or caster sugar (optional)
- 2 tbsp reduced salt soy sauce
- 1 tsp sesame oil (optional)
- 1 pinch freshly ground black pepper
Details
- Cuisine: Chinese-inspired
- Recipe Type: Air fryer
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Halve each chicken wing down the centre joint using a big, sharp knife (if they aren't halved already). To do so, place each wing skin-side down on a chopping board, then position your knife blade over the knuckle joint in the middle; you should feel the knife being able to cut through. If the knife doesn't cut through, you’ve hit the bone – so try again closer to where you see the joint through the skin.
- Add the cornflour (cornstarch) and baking powder to a large bowl, stir to incorporate, then add the wings and toss to coat.
- Add the floured wings to your air fryer basket and drizzle a little oil over the top. Air-fry at 200°C (400°F) for 20 minutes, tossing halfway through.
- While the wings cook, make the sauce. Juice the orange into a small saucepan and measure how much you have. It should be around 110ml (0.5 cup). If it’s less by much more, add another orange; if it's just a little less, it should be fine.
- Add the butter, garlic, honey or sugar (if using), soy sauce and sesame oil (if using), along with a generous grinding of black pepper. Give it a good stir, then set over a medium heat to boil for approximately 5 minutes. Stir often to prevent sticking. Once the mixture has reduced to a thick sauce, remove the pan from the heat and set aside.
- Once the wings are crispy (they'll look a little white from the flour, but this is fine), tip them into a serving bowl and pour the sauce on top. Give them a stir to coat well.
- Serve immediately, noting that adults may want to add a little extra salt to their portion. For little ones under the age of two, you can remove the meat from the bone if you wish; it will be super-tender and juicy. Alternatively, let them dig in and nibble away at a wing on their own (choose the drumstick-shaped wings if you go for this method).
Recipe adapted from Budget Family Food by Rebecca Wilson (published by Dorling Kindersley, £16.99). Photography: Clare Winfield.
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