Sticky Chicken Wings

Ingredients

• 1 kgchicken wings
• 3 tbspplain flour
• 3 tbspcornflour
• 1 tbspginger and garlic paste
• 1 tspsalt
• 1 tspground black pepper
• 1 tbspoil
• 1 tbspoil
• 1 tbspchopped garlic
• 2 tbsptomato ketchup
• 2 tbspchilli garlic sauce
• 1 tbspvinegar
• 1 tsphoney
• 1 tspchilli flakes
• 1/4 tspsalt
• 1/4 tspground black pepper
• 1/4 tspground white pepper
• 2 tbspwater

Instructions

1. 1

   Marinate the wings

   Mix the chicken wings with the plain flour, cornflour, ginger and garlic paste, 1 tsp salt, 1 tsp black pepper and 1 tbsp oil. Leave to marinate for 30 minutes.

2. 2

   Adjust the coating

   If the coating seems too thick to spread over the wings, add a dash of water to loosen it.

3. 3

   Air-fry the chicken

   Cook the wings on the air fryer’s chicken setting for 20–25 minutes, turning them halfway through so they cook on both sides.

4. 4

   Make the sauce

   Heat the remaining 1 tbsp oil in a wok and add the chopped garlic. When it turns golden, add the ketchup, chilli garlic sauce, vinegar, honey, chilli flakes, 1/4 tsp salt, 1/4 tsp black pepper, white pepper and 2 tbsp water. Cook for 1 minute.

5. 5

   Coat and serve

   Add the cooked wings to the sauce and turn to coat them well. Finish with chopped green chillies or spring onions and sesame seeds, if desired.

What are sticky chicken wings?

Chicken wings are a popular finger food in many cuisines, with countless versions built around crisp skin and a punchy coating. This version pairs an air-fried, flour-coated wing with a quick sauce combining chilli, garlic, tomato, vinegar and honey.

The flour and cornflour coating helps the sauce cling to the wings, while the sweet-and-sour sauce brings contrast to the savoury chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 30g protein, 17g carbs, 25g fat.

The wings provide most of the protein and also contribute much of the fat; the flour and cornflour add carbohydrates, while the ketchup and honey add some sugar. Pair a portion with vegetables and rice if you want a more balanced plate.

The coating and marinade

Dry ingredients: plain flour and cornflour form the coating, while ginger and garlic paste, salt and black pepper season the wings. Mix everything thoroughly so the coating is spread evenly.

Resting time: leave the coated wings for 30 minutes as directed. If the mixture is too stiff to coat them, loosen it with only a dash of water.

Air-frying the wings

Arrange the wings in a single layer in the air fryer so hot air can reach their surfaces. If they do not fit without crowding, cook them in batches.

Turn them halfway through the 20–25 minute cooking time. Wing size and air fryer models vary, so check that the thickest parts are cooked through before tossing them in the sauce.

Getting the sauce right

Garlic: cook the chopped garlic in the second tablespoon of oil until golden, keeping a close eye on it so it does not burn. Add the remaining sauce ingredients and simmer for just 1 minute.

Balance: ketchup and honey bring sweetness, while vinegar and chilli garlic sauce add tang and heat. The measured water helps the sauce loosen enough to coat the wings.

When to toss the wings

Coat the wings just before serving so the sauce stays glossy and the coating does not sit in it for too long. Turn them gently in the wok to cover all sides.

Add chopped green chillies or spring onions and sesame seeds at the end if you want the suggested finishing touch.

What to serve alongside

Serve the wings with steamed rice and a simple salad or crisp vegetables to make a more complete meal. The rice also works well with any sauce left in the serving dish.

For a sharing spread, pair them with fresh vegetable sticks and a cooling dip. Keep the sides fairly simple so they do not compete with the sweet, savoury and spicy coating.

Recipe notes & tips

• Pat the wings dry before mixing them with the coating for a less watery mixture.
• Leave space around the wings in the air fryer, cooking in batches if necessary.
• Turn the wings halfway through cooking for more even browning.
• Watch the garlic closely as it cooks; it can burn quickly once it starts to colour.
• Toss the wings in the sauce immediately before serving to keep the coating from becoming soggy.

Variations

• Milder sauce: reduce the chilli flakes and use less chilli garlic sauce.
• More heat: add extra chilli flakes to the sauce to taste.
• Citrus finish: add a squeeze of lemon just before serving.
• Extra garnish: finish with chopped spring onions and sesame seeds.
• Oven method: bake the coated wings on a lined tray, turning them during cooking and checking that they are cooked through.

Common mistakes to avoid

• Crowded air fryer: the wings may cook unevenly, so arrange them in a single layer or cook in batches.
• Thick coating: add a dash of water to loosen the mixture before cooking.
• Burnt garlic: keep it moving in the wok and add the sauce ingredients as soon as it turns golden.
• Overcooking the sauce: cook it for the stated 1 minute so it does not reduce too far.
• Saucing too early: toss the wings just before serving to help the coating keep its texture.

How to store

Refrigerate leftover wings in a covered container for up to 3 days. Reheat until piping hot in an air fryer or oven; the coating may be softer after storage.

Frequently asked questions