Air Fryer Sweet Chili Chicken Wings
Why this recipe works
- Crisp air-fried wings: Patting the wings dry and cooking them in a single layer helps the skin crisp before the glaze is added.
- Sweet, tangy balance: Lime juice and zest cut through the sweetness of the chilli sauce, while soy sauce adds savoury depth.
- Fast, practical cooking: The wings cook in the air fryer while the glaze simmers separately, keeping the method efficient and straightforward.
Get the most out of this recipe
Texture tips
- For a crisper finish: Keep the wings well spaced in the air fryer basket so hot air can circulate around the skin.
- Sauce at the end: Toss the wings with the glaze only once they are fully cooked and crisp, then serve immediately.
- Set the glaze briefly: For a stickier coating, return the glazed wings to the air fryer at 200°C (390°F) for a short blast, watching closely.
Common mistakes
- Overfilling the basket: Too many wings at once will steam rather than crisp, so cook in batches if needed.
- Letting the glaze catch: Sweet chilli glaze can darken quickly in high heat, especially after the wings are sauced.
- Thin glaze: The glaze should simmer until glossy and able to cling to a spoon before it is poured over the wings.
Make-ahead tips
- Make the glaze ahead: The glaze can be prepared in advance and gently rewarmed before tossing with freshly cooked wings.
- Best served fresh: The wings are at their crispest just after cooking, before the sticky glaze softens the skin.
- Reheat in the air fryer: Reheat chilled wings at 180°C (355°F) until piping hot throughout, then add fresh spring onion and sesame seeds.
Serving ideas
- Serve with rice or slaw: Steamed rice, crunchy slaw or cucumber salad work well with the sweet, sticky glaze.
- Finish fresh: Spring onion, sesame seeds and an extra squeeze of lime sharpen the final flavour.
Equipment you'll need
Ingredients
Instructions
- Pat the wings dry, then preheat the air fryer to 200°C (390°F). Air-fry the wings in a single layer (in batches if needed) for 20 minutes, turning halfway, until crisp and deeply golden.
- Finely grate the garlic, then zest and juice the lime. In a small saucepan, whisk together the sweet chili sauce, light soy sauce, lime juice and zest, then bring to a gentle simmer over medium heat.
- Whisk the cornflour with 2 tbsp water until smooth, then whisk it into the simmering glaze along with the garlic. Cook for 1 to 2 minutes until thick, glossy and able to cling to a spoon, then whisk in the toasted sesame oil.
- Slice the spring onion. Tip the hot wings into a mixing bowl, pour over the glaze and toss to coat, then finish with sesame seeds and spring onion and serve immediately.
Recipe notes
Tips
- For maximum crispness, cook the wings in batches so hot air can circulate freely around them.
- If you want extra sticky wings, return the sauced wings to the air fryer at 200°C (390°F) for 2 minutes, watching closely so the glaze does not catch.
- For vulnerable groups, ensure the wings are cooked until piping hot throughout with no pink near the bone.
Substitutions
- Replace Lime with Lemon for a slightly sharper citrus note.
- Replace Toasted sesame oil with Sesame oil for a milder sesame flavour.
Storage
- Refrigerate up to 3 days
- Cool, cover and refrigerate. Reheat in the air fryer at 180°C (355°F) for 6 to 8 minutes until piping hot; add a fresh sprinkle of spring onion and sesame seeds just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Fusion
-
Allergens:
Sesame Soybeans
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