Air Fryer Chicken Wings


  1. Pop the wings into a bowl and pat dry with some kitchen paper. Add the oregano, garlic, smoked paprika, chilli and salt. Toss together.
  2. Pop half of the wings into the air fryer, in an even layer. This is so that are not overcrowded. At this stage you can add a little spray oil. I don’t as the wings have enough natural fat for me. What it will do, is stop the spices charring up as much. I don’t mind this as I like the smokiness but it’s up to you. These are your wings. Cook for 16 minutes at 240 on max crisp. This should have them cooked through and very charred and crispy. Removed place onto a warm plate and cover with foil. Cook the 2nd Remember the second batch will cook quicker because the air fryer is already hot. Do them for 2 minutes less and check they are cooked and crispy.
  3. Meanwhile, make the glaze. Mix the harissa together with the honey, lemon and a pinch of salt in a large mixing bowl. Add the cooked wings toss together and serve.


Serves 4

900g chicken wings
2 tsp garlic powder
2 tsp dried oregano
2 tsp smoked paprika
1 tsp hot chilli powder
3 tbsp rose harissa
2 tbsp runny honey
The juice of a lemon

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