Crispy Air Fryer Chicken Wings

Pat the chicken wings thoroughly dry with paper towels first, because only dry skin truly turns crisp in the air fryer. In a bowl, toss them with a little oil, smoked paprika, salt, and pepper so the seasoning coats them evenly.

Preheat the air fryer to 200 °C. Arrange the wings in the basket in a single layer so they do not touch, otherwise they steam instead of roasting and stay pale.

Cook for 22 minutes, turning the pieces with tongs halfway through. The skin should be golden and taut. If it is not yet there, add 3 minutes and go by color rather than the clock, since every air fryer runs a little differently.

Meanwhile, make the glaze. Finely chop or press the garlic and stir it smooth in a small bowl with the honey and soy sauce. The glaze should be runny but thick enough to cling to the meat.

Transfer the cooked pieces to a bowl, pour over the glaze, and toss until every piece is coated. Return them to the basket and cook for a final 3 minutes, during which the honey caramelizes and the glaze sets into a sticky sheen.

Scatter the finished wings with toasted sesame seeds and chopped spring onion. Serve right away while the skin is crisp and the glaze still sticks to your fingers.