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Air fryer cranberry-glazed chicken wings

Name: Air fryer cranberry-glazed chicken wings
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 4-6
Ingredients: 1kg chicken wings; ½ tsp garlic granules; ½ tsp onion granules; 1 tsp sesame seeds; For the glaze; 100ml cranberry juice; Juice 1 orange; 80g granulated sugar; 1 cinnamon stick

By: Pollyanna Coupland
Food producer, delicious.

Published: 16 Oct 24
Updated: 4 Nov 24

Air fryer cranberry-glazed chicken wings

These festive chicken wings are sweet, savoury and sticky. Perfect for a crowd served as a snack or as part of a larger buffet spread.

Try these crispy air fryer chicken thighs next.

Easy
November 2024

Test kitchen approved

Serves 4-6
Hands-on time 25 min. Air fryer time 15 min

These festive chicken wings are sweet, savoury and sticky. Perfect for a crowd served as a snack or as part of a larger buffet spread.

Try these crispy air fryer chicken thighs next.

Nutrition: Per serving (for 6)

Calories: 277kcals
Fat: 14g (3.9g saturated)
Protein: 22g
Carbohydrates: 15g (15g sugars)
Fibre: 0g
Salt: 0.2g

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Before you start

The air fryer is our favourite way to cook chicken wings – no messing around with deep frying but achieving that same evenly cooked, crisp texture (something conventional ovens struggle with). It’s also so quick! Because chicken wings contain more fat than the breast or leg, they ‘fry’ perfectly in an air fryer. We’ve kept the seasoning simple for a reason – ground spices tend to burn in the fierce heat, so it’s best to introduce more flavour via a glaze, which you can toss with the wings at the last minute.

Don’t waste the wing tips. Save them in the freezer for stock and/or your Christmas gravy.

Before you start

Don’t waste the wing tips. Save them in the freezer for stock and/or your Christmas gravy.

Ingredients

1kg chicken wings
½ tsp garlic granules
½ tsp onion granules
1 tsp sesame seeds

For the glaze

100ml cranberry juice
Juice 1 orange
80g granulated sugar
1 cinnamon stick

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Method

To prepare each wing, use a large, sharp knife to remove the wing tip, then halve the rest of the wings into ‘drumettes’ and ‘wingettes’. Do this by cutting through the skin and joint where the two longer pieces of each wing connect. Put them in a bowl and season with salt, pepper and the garlic and onion granules, then toss to combine.
Heat the air fryer to 190ºC. Add the chicken wings and cook for 15 minutes, flipping them after 8 minutes. Ensure the wings are in a single layer and work in batches if needed to get a nice even cook.
As the wings cook, make the glaze. Simmer all the ingredients in a small pan for 8-10 minutes until you have a crimson syrup the consistency of runny honey.