These moreish chicken wings, double-dipped and air-fried for extra crunch, are tossed in a sweet and tangy honey-mustard glaze
Ingredients
Cooking Instructions
Download PDFTo make the breading mixture, combine the flour, baking powder, smoked paprika, salt, garlic powder, onion powder, thyme, muscovado sugar, ½ tsp white pepper and cumin together in a large bowl. Set aside.
To make the wet batter, whisk the eggs, buttermilk and mayonnaise together in a bowl until smooth. Add 30g of the breading mixture and whisk again to form a thick batter.
Preheat an air fryer to 200°C.
Working one at a time, dip each chicken wing into the batter, then into the seasoned flour to coat. Repeat this step a second time for an extra crispy crust. Arrange the chicken wings in a single layer and air fry for 18–20 minutes, flipping halfway through, until golden and crispy.
To make the honey mustard sauce, whisk the honey, mustard, ground paprika and 1 tsp white pepper together in a medium-sized bowl until smooth.
Once cooked, transfer the hot wings to the bowl with the honey mustard sauce and toss to coat evenly.
