Air fryer chicken wings with pomegranate glaze

Method

1. Each chicken wing has two hinge-like joints, which you need to cut through to prepare them. The smaller wing tips can be cut off and saved in the freezer (they are great for making gravies and stock). Next, bend the wing backwards until it snaps and the joint exposes itself. Cut through the skin and around the joint to create 2 pieces – you now have a ‘flat’ and a ‘drumette’ – you should be able to see why they’re both called that. Put both in a bowl and repeat until all the chicken wings are prepared.

2. Toss the prepared wings with the salt, sugar, garlic and baking powder. If you have time they’ll be much crispier and tastier if you can set them out on a wire rack and leave them in the fridge overnight (uncovered) to air dry (see Be A Better Cook) – but just give them as long as you can.

3. Heat the air fryer to 200°C. Put the wings back in a bowl and add the oil. Toss again to coat, then arrange in a single layer in the air fryer basket, ideally with some space around each one. Cook for 16 minutes, giving them a good shake and turning halfway through.

4. While the wings cook, combine the glaze ingredients in a bowl or small saucepan with a splash of water and a pinch of salt and pepper. If it’s in a bowl, pop it in the microwave for 30 seconds; if it’s in a pan, warm it through on the hob until bubbling. When the chicken wings are cooked, toss them in the glaze to coat, then return them to the air fryer for 2 minutes more to set the glaze. Serve sprinkled with dukkah and, if using, the spring onion.

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