Ingredients
1 kg chicken wings
75 g honey
1–3 tbsp Calabrian chilli paste (or jarred chopped chillies), to taste
1½ tsp red wine vinegar
1 tbsp tomato purée
1 tbsp olive oil
1 tsp garlic powder
40 g rice flour (or cornflour)
1 tsp sweet smoked paprika
50 g ’nduja from a jar
150 g mascarpone (or Dolcelatte)
Salt and freshly ground black pepper
Place the chicken wings in a colander, mix in 1 teaspoon salt and let the skin dry out for 15 minutes while you get everything else ready.
In a large bowl, whisk together the honey, Calabrian chilli paste (or chopped chillies), red wine vinegar, tomato purée, and olive oil to create a marinade. Set aside.
Preheat your air fryer to 190 °C for about 3 minutes.
In a separate large bowl, combine the garlic powder, rice (or corn) flour, smoked paprika, and ½ tsp black pepper. Add the chicken wings and toss to coat evenly in the spice mix.
Pour about three-quarters of the honey marinade over the wings and mix well to coat. Place the wings in the air fryer basket and cook for 10 minutes. Flip them over and cook for another 8 minutes until the wings are sticky and cooked through.
Meanwhile, combine the remaining honey marinade with the ’nduja. Drizzle this mixture over the partially cooked wings, then cook for an additional 1–2 minutes to melt and caramelize the sauce.
Transfer the wings to a serving plate and dot with the mascarpone (or Dolcelatte). Serve immediately—these are great with an ice-cold beer or a full-bodied red wine.