1. Pat the 500 g chicken wings dry with paper towels. Never wash them, or they’ll splatter.
2. Put the wings into a large bowl. They need space to turn.
3. Press the 2 cloves of garlic through a garlic press. This keeps it fine.
4. Add 2 tablespoons of soy sauce, the garlic, 1 teaspoon of chili flakes, 1 teaspoon of paprika, and 1 tablespoon of lemon juice. This is the marinade.
5. Toss the wings until they are evenly coated with the marinade.
6. Cover the bowl and let it marinate in the refrigerator for 30 minutes. This allows the flavor to soak in.
7. Preheat the air fryer to 200 °C. This takes about 3 minutes to reach full heat.
8. Place the wings in the basket. Make sure they don’t touch. Air needs space.
9. Cook the wings at 200 °C for 10 minutes, until the skin starts to firm up.
10. Shake the basket vigorously. This makes all sides crispy.
11. Continue cooking the wings for another 10 minutes at 200 °C, until they are golden brown.
12. Remove the wings. They should come away from the bone easily. This is the sign they’re done.
13. Add 2 tablespoons of honey and 2 tablespoons of sesame seeds to a small saucepan. This is the dip base.
14. Heat the mixture over medium heat until the honey is liquid. Don’t boil it, or it will burn.
15. Serve the hot wings immediately with the warm honey-sesame dip. The sesame seeds have a strong aroma.
Nutrition per serving
kcal: 350
Protein: 25 g · Fett/Fat: 20 g · Carbs: 15 g
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