Fiery Sticky Thai Wings

Fiery Sticky Thai Wings

Made in the 5 in 1 Tower Digital Air Fryer

Serves 4

Prep time 5 minutes

Cook time 30 minutes



1kg chicken wings

Spice coating

1 tbsp sunflower oil

2 tsp smoked paprika

2 tsp garlic powder

1 tsp ground cumin

Sticky sauce

2 cloves garlic, crushed

1 tbsp runny honey

3 tbsp dark premium soy sauce

4 tbsp Thai style sweet chilli sauce

1 small red chilli, deseeded and chopped

1 small lime, juice only


2 tbsp fresh coriander, roughly chopped

1 red chilli, sliced

1 lime, cut into wedges




  • Cut each chicken wing at the joint to make two sections from each wing then place the wings in a strong freezer bag. Add the spice coating ingredients to the freezer bag then shake the wings until they are fully coated in the spices.
  • Place the wings onto three air flow wire racks and set the air fryer temperature to 180C for 20 minutes, rotating the trays halfway through cooking. Turn the heat up to 200C for a further 10 minutes until the wings are crispy and golden.
  • Meanwhile pop all of the sauce ingredients into a small saucepan, mix well then simmer gently for 2 minutes until thickened.
  • Remove the chicken wings from the air fryer and transfer to a large warm serving dish then pour over the sauce and toss together to coat the wings. Sprinkle over the coriander, sliced red chilli and lime wedges.



If the chicken wings still have the wing tips attached, then remove them with a sharp knife before cutting the wings in half.

19 April 2021
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