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Air fryer chicken wings with pomegranate glaze Recipe

Name: Air fryer chicken wings with pomegranate glaze
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 500g chicken wings; 1 tsp sea salt; 1 tsp sugar; 1 tsp garlic granules; 1 tsp baking powder; 1 tbsp vegetable oil; Dukkah spice mix to sprinkle (see Know-how); 1 spring onion, finely sliced (optional); For the glaze; 2 tbsp pomegranate molasses; 1 tbsp red wine vinegar; ½ tsp chilli flakes (or more to taste); ½ tsp ground cinnamon

delicious. magazine

Air frying simulates deep frying without the need to submerge food in oil. Once our food team got to grips with theirs, they haven’t looked back, and these chicken wings are just one of the many successes. Sticky and sweet pomegranate molasses coats crispy, just-as-good-as-deep-fried chicken wings, bolstered with the crunch and spice of dukkah. It’s a great recipe, as well as being the perfect starting point for you to come up with your own glazes and spiced dry rubs. New to air frying? Check out our collection of air fryer recipes.

Ingredients

500g chicken wings

1 tsp sea salt

1 tsp sugar

1 tsp garlic granules

1 tsp baking powder

1 tbsp vegetable oil

Dukkah spice mix to sprinkle (see Know-how)

1 spring onion, finely sliced (optional)

For the glaze

2 tbsp pomegranate molasses

1 tbsp red wine vinegar

½ tsp chilli flakes (or more to taste)

½ tsp ground cinnamon

Method

Each chicken wing has two hinge-like joints, which you need to cut through to prepare them. The smaller wing tips can be cut off and saved in the freezer (they are great for making gravies and stock). Next, bend the wing backwards until it snaps and the joint exposes itself. Cut through the skin and around the joint to create 2 pieces – you now have a ‘flat’ and a ‘drumette’ – you should be able to see why they’re both called that. Put both in a bowl and repeat until all the chicken wings are prepared.

Toss the prepared wings with the salt, sugar, garlic and baking powder. If you have time they’ll be much crispier and tastier if you can set them out on a wire rack and leave them in the fridge overnight (uncovered) to air dry (see Be A Better Cook) – but just give them as long as you can.

Heat the air fryer to 200°C. Put the wings back in a bowl and add the oil. Toss again to coat, then arrange in a single layer in the air fryer basket, ideally with some space around each one. Cook for 16 minutes, giving them a good shake and turning halfway through.

While the wings cook, combine the glaze ingredients in a bowl or small saucepan with a splash of water and a pinch of salt and pepper. If it’s in a bowl, pop it in the microwave for 30 seconds; if it’s in a pan, warm it through on the hob until bubbling. When the chicken wings are cooked, toss them in the glaze to coat, then return them to the air fryer for 2 minutes more to set the glaze. Serve sprinkled with dukkah and, if using, the spring onion.

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