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Air Fryer Raspberry Vinegar Glazed Chicken Wings

Air Fryer Raspberry Vinegar Glazed Chicken Wings

Put a big stack of napkins on the table because once you start eating these crispy, sticky, sweet glazed chicken wings, you won't want to stop.

Ready in: 35 minutes

Serves: 4

Complexity: very-easy

kcal: 458

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Cooking spray
⅓ cup baking powder
2 tsp paprika
2 kg chicken wings, split & tips discarded
⅓ cup water
2 tbsp soy sauce
1 tbsp NZ raw bush honey
2 tbsp chilli sauce
2 cloves garlic, minced
1 tsp water
¼ tsp cornflour
1 spring onion, thinly sliced
¼ tsp toasted sesame seeds


Preheat an air fryer to 190°C. Coat the fryer basket with cooking spray.
Whisk baking powder, paprika, SIDS SALT & PEPPER together in a small bowl. Place baking powder mixture in a bag, add some of the chicken wings, and shake the bag to coat. Remove wings from the bag, shaking off excess powder, and repeat until all wings are coated with baking powder mixture.
Lightly spray the wings with cooking spray, place in the air fryer basket, and cook for 20 minutes, shaking and flipping the wings halfway through. Increase the temperature to 200°C and cook until crispy, about 5 minutes more. Depending on the size of your air fryer, you may have to cook the wings in batches.
Meanwhile, combine ⅓ cup water, SIDS RASPBERRY VINEGAR, soy sauce, honey, chilli sauce, and garlic in a saucepan over medium heat. Bring to a low boil and cook until sauce has reduced, about 15 minutes. Whisk together 1 teaspoon water and cornflour in a small bowl and pour into the sauce then stir until sauce has thickened.
Place crispy wings into a large bowl, drizzle with sauce, and toss until well coated. Garnish with sliced spring onion and sesame seeds, and serve immediately.