4 hours ago
1
On the first pass, the name might give you pause, but trust me, the smokiness of the chipotle and the sour notes of the tamarind cut through the sweetness of the maple, resulting in lip-smacking, spicy and highly addictive wings.
Salting the wings and letting them rest, uncovered, in the fridge overnight is the key to maximum crispiness after a short spell in the air fryer. If you’re short on time, you can skip the pre-salt.
Ingredients
800g chicken wings
80ml olive oil
1 tsp ground ginger
1 tsp ground clove
1½ tsp ground chipotle (or to taste, as the heat can vary)
2 tsp ground coriander
2 tsp ground cumin
2 tsp onion powder
2 tbsp tamarind puree
3 tbsp maple syrup
Method
Step 1
Add all the marinade ingredients to a bowl and stir to combine. Add the chicken wings and turn to coat. If you have the time, pop them in the fridge for a few hours for the ingredients to get well acquainted.
Step 2
To cook, line the air fryer basket with baking paper and arrange the wings in a single layer. Pour over any remaining marinade and cook at 200C for 15-20 minutes, until coloured and cooked through.
Step 3
Remove the wings from the air fryer and transfer them to a serving platter. Pour over any of the hot marinade liquid and serve piping hot.
The best recipes from Australia's leading chefs straight to your inbox.
