Ingredients

• 8 chicken wings split into drums and flats
• 1 tsp. onion granules
• ½ tsp. chilli powder
• 1 tsp. garlic granules
• 1 tsp. salt
• 2 tbsp. corn flour

• 1 x 330ml can Irn Bru
• 1 tbsp. red wine vinegar
• 3 tbsp. sweet chilli sauce
• 2 tbsp. Fresh parsley chopped

Method

1. Pop the chicken wings into a bowl, along with the onion granules, chilli powder, garlic granules, salt and the cornflour, then give it a good toss until the wings are completely coated. Place onto the crisp plate within your air, fryer drawer, spray with oil and cook at 200°c for 16 minutes shaking halfway through.
2. While the wings are cooking, reduce the Irn Bru until thick and syrupy, this will take around 7 to 8 minutes. Pour in the vinegar and sweet Chili sauce and then cook over a medium heat for a couple more minutes. Chuck the wings into the glaze along with a good handful of fresh parsley then toss to make sure they are well coated. Make sure to let them cool down for a couple of minutes as the glaze will be really hot.