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

The Wings

I purchased a pack of 1kg jumbo chicken wings from Village Butchers which I first separated into drums and flats.

Once you have patted the wings dry with kitchen roll place in a large bowl and add the following:

• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 teaspoon garlic powder
• 1 teaspoon Chinese 5 spice
• 2 tablespoons baking powder (not baking soda)

Mix thoroughly to ensure all the wings are coated.

Note:  The baking powder is used to help create that perfect crispy skin . . . trust me!

Once you’ve prepared your wings get the Woodfire ready using the ‘Air Fry’ function at a temperature of 200°c (392°f) for 20 minutes.  Don’t forget, we need to use the ‘Woodfire Flavour Technology’ for that smoke . . . fill your hopper with the ‘All-Purpose Blend’ and hit the Woodfire button before you press START to incorporate the ignition sequence for the wood pellets.

Note:  Give your wings a little spray with oil just before you close the lid and when you flip at half time for that extra crispiness (I use Avocado oil)

The Sauce

Add the following to a pan and simmer for a few minutes to combine ingredients and thicken up slightly:

• 100ml Light soy sauce
• 150ml Honey
• 65ml Hoisin sauce
• 30ml Rice vinegar
• 20ml Sesame oil
• 2 Garlic cloves – minced
• 5g Ginger – grated
• 2g Red pepper flakes (optional)

Once the wings are cooked place them in a large bowl and pour over the sauce . . . toss to combine and let rest for a few minutes.

Pak Choi

Slice vertically in half and mix with the following ingredients:

• 1 Teaspoon sesame oil
• 1/2 Teaspoon Light soy sauce
• 1 Teaspoon Honey

Once the wings are cooked air fry the Pak Choi at 190°c (370°f) for 7 minutes . . . turning over halfway.

Plating Up

Lay the Pak Choi on the plate and place the wings on top.

Garnish with white and black sesame seeds, thinly sliced red chilli’s and curled spring onion strands.

. . . job done!