Sticky Sweet Chilli Wings (Ninja Woodfire)

Chuck your chicken wings into a ziplock bag with 3 tablespoons of Lincolnshire Drizzle Co.'s Sweet Chilli Dressing. Seal it, shake it like you mean it, and get it in the fridge overnight. This marinade is doing all the heavy lifting with sweet, sticky vibes and a cheeky bit of heat.

Take the wings out of the bag and pat them down with kitchen roll. They should be sticky, not swimming. Now dust them with a teaspoon of baking powder – this is the secret weapon that helps crisp up that skin in the air fryer. Stick the wings on a wire rack in the fridge (uncovered) for a few hours to air-dry the skin. This is where the magic starts.

Fire up the Ninja Woodfire to 190°C on the Air Fry setting. Place the wings in the basket – make sure they’re spaced out so hot air can do its thing. Cook for 25–30 minutes, flipping halfway. You're looking for a crispy outer shell and a juicy inside. Check that internal temp hits 75°C before moving on.

Around the 20–25 minute mark, brush or toss the wings in another 1–2 tablespoons of that Sweet Chilli Dressing. This final glaze takes them over the edge – back in for the last 5 minutes to caramelise and get properly sticky.

Pull the wings out, plate 'em up, and hit them with black & white sesame seeds, fresh spring onion slices, red chilli, and a good squeeze of lime juice. Stand back and admire your work – then dive in and try not to burn your gob.