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Succulent Chutney-Glazed Air Fryer Wings

Succulent Chutney-Glazed Air Fryer Wings

These succulent chutney-glazed air fryer wings will quickly become your go-to dish for casual entertaining.  They take less than 30 minutes to make and are a crowd pleaser that will leave friends and family begging for more.

Succulent Chutney-Glazed Air Fryer Wings | cookglobaleatlocal.comWings have always been one of my family’s favourite party foods.  They’re easy, delicious and versatile.  However, baking them in the oven takes a bit of time and frequently results in oil-soaked oven trays.

Using the air fryer to prepare wings solves both of these problems.  The wings cook in just twelve (yes 12!) minutes and the fat drips out of the wings and into the base of the fryer. The result is a quick, easy nibble that’s less guilty.  It also makes clean up super easy.  For me, that’s a win-win!

In fact, I would buy the air fryer all over again just to be able to make these wings on a more regular basis.  They’re perfect (and doable) for school lunches and after-school snacks.  They’re also an easy party food that’s guaranteed to please a crowd.

The only fiddly part of this recipe is breaking down the wings.  If you’ve never done this before, don’t be afraid.  It’s actually quite simple to break down the wings at the joints, and the wing tips can be frozen for stock.

This small extra step is well worth the effort.  It makes for easier cooking, nicer presentation, and simpler eating!

Succulent Chutney-Glazed Air Fryer Wings | cookglobaleatlocal.com

About the Recipe

Apart from the chicken, the most prominent flavour in this recipe comes from the chutney.  So, it’s important to use a good chutney with a pleasing balance of sweet, sour and spicy flavours.

Living in South Africa, Mrs. Ball’s chutney is widely available.  So, that’s what I use.

However, there are many good brands, such as Patak’s, which are available globally.  You may even make your own chutneys at home, as I do.

If you are not using Mrs. Ball’s chutney, please taste as you go the first time around.  If your chutney is very sweet — as some are — add a couple of tablespoons of white vinegar to boost the sourness a bit.  You may want to add more (or less) of the chilli flakes or the salt.

Personally I like a bit of black salt in my sauce.  If you have it on hand, and like the flavour of black salt, try it.  If not, your wings will be equally delicious without it.  I’ve tried the wings both ways with equal success.

The best advice I can give you is to taste and adjust the sauce until you are happy with the seasoning.  Experience will teach you what you and your friends and family like best.

Then, you can branch out and experiment with various flavours of chutney.  After all, that’s part of the pleasure of cooking!  Whatever chutney you use, I hope your family enjoys these easy chutney-glazed air fryer wings every bit as much as mine does.  Bon appétit!

Yum

Succulent Chutney-Glazed Air Fryer Wings

January 5, 2019
: 8
: 10 min
: 17 min
: 27 min
: Easy

These succulent chutney-glazed air fryer wings will quickly become your go-to dish for casual entertaining. They take less than 30 minutes to make and are a crowd pleaser that will leave friends and family begging for more.

By:

Ingredients
  • 1.5 kg chicken wings (about 3 lb 5 oz), separated at the joint, wing tips removed
  • For the sauce
  • 1 cup chutney (Mrs. Ball's or similar)
  • 2 tablespoons dark rum
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon chilli flakes, or to taste
  • 1/4 teaspoon black salt (optional)
Directions
  • Step 1 To prepare the sauce, combine the chutney, rum, and seasonings in a small sauce pan set over medium heat. Stir continuously until the raw alcohol smell has evaporated and the flavours have come together (about 3 minutes). Taste, and adjust seasoning as needed.
  • Step 2 Remove about 1/3 of the sauce to glaze the wings with. Reserve the remaining 2/3 of sauce for serving.
  • Step 3 Preheat the air fryer for 3 minutes at 180º C (350º F). Then, place the wings in the air fryer basket in a single layer. Cook for 6 minutes at 180º C (350º F).
  • Step 4 After the 6 minutes are up, turn the wings over and brush the top lightly with the sauce. Set the timer for an additional 6 minutes at 180º C (350º F).
  • Step 5 When the timer is up, the wings may be served immediately with the reserved sauce for dipping.

Note

There is no reason to waste the wing tips. They may be reserved in the freezer for stock.


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