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Asian-Style Sweet and Sticky Chicken Wings with Air Fried Pak Choi

If you're craving wings with an Asian twist, you’re in for a treat! These sweet and sticky wings are cooked in the Ninja Woodfire, locking in both that crispy skin and smoky flavour thanks to the Woodfire Flavour Technology. Paired with air-fried pak choi, this combo is a flavour bomb with the perfect blend of sweet, savoury, and spicy. Prepare for crispy wings, sticky sauce, and crunchy pak choi that'll have everyone coming back for more!

Cooking Method
Cuisine
Courses
Difficulty Intermediate
Time
Prep Time: 30 mins Cook Time: 30 mins Rest Time: 5 mins Total Time: 1 hr 5 mins
Cooking Temp 200  C
Servings 4
Estimated Cost £  10
Calories Approximately 600 calories per serving
Best Season Suitable throughout the year
Ingredients
    For the Wings:
  • 1 Kg Jumbo chicken wings (Separated into drums and flats)
  • 1 Tsp Salt
  • 0.5 Tsp White pepper
  • 1 Tsp Garlic powder
  • 1 Tsp Chinese 5 spice
  • 2 Tbsp Baking powder (Not baking soda)
  • For the Sauce:
  • 100 Ml Light soy sauce
  • 150 Ml Honey
  • 65 Ml Hoisin sauce
  • 30 Ml Rice vinegar
  • 20 Ml Sesame oil
  • 2 Cloves Garlic (Minced)
  • 5 Grams Ginger (Grated)
  • 2 Grams Red pepper flakes (Optional)
  • For the Pak Choi:
  • 2 Pak Choi (Sliced vertically in half)
  • 1 Tsp Sesame oil
  • 0.5 Tsp Light soy sauce
  • 1 Tsp Honey
  • For Garnish:
  • 1 Tbsp White sesame seeds
  • 1 Tbsp Black sesame seeds
  • 1 Red Chilli (Thinly sliced)
  • 2 Spring onions (Curled into strands)
Instructions
  1. Prepare the Wings
    • Pat your chicken wings dry using kitchen roll and place them in a large bowl.
    • Add salt, white pepper, garlic powder, Chinese 5 spice, and baking powder.
    • Mix thoroughly, making sure each wing is well coated.
  2. Set Up Your Ninja Woodfire
    • Preheat the Ninja Woodfire using the 'Air Fry' function at 200°C (392°F).
    • Fill the hopper with 'All-Purpose Blend' wood pellets to add that essential smoky flavour.
    • Hit the 'Woodfire' button before pressing START to activate the smoke feature.
  3. Cook the Wings
    • Place the wings on the rack and give them a light spray with oil (I recommend avocado oil).
    • Air fry for 20 minutes, flipping them halfway through and spraying with oil again to ensure crispiness.
  4. Make the Sauce
    • While the wings are cooking, combine the light soy sauce, honey, hoisin sauce, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (optional) in a pan.
    • Simmer for a few minutes until the sauce thickens slightly.
  5. Coat the Wings
    • Once the wings are done, toss them in a large bowl with the sauce.
    • Let the wings rest for a few minutes to soak up all the sticky goodness.
  6. Air Fry the Pak Choi
    • Toss the pak choi with sesame oil, light soy sauce, and honey.
    • Air fry at 190°C (374°F) for 7 minutes, turning them halfway through.
  7. Plating Up
    • Lay the pak choi on the plate and place the sauced wings on top.
    • Garnish with a sprinkle of white and black sesame seeds, thinly sliced red chillies, and curled spring onion strands.
Note

For extra heat, add more red pepper flakes to the sauce or toss in some fresh chopped chillies.

If you're not a fan of pak choi, feel free to swap it out with another quick veggie side like air-fried broccoli.

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.