Irn Bru Sticky Chicken Wings


Irn Bru Sticky Chicken Wings (serves 2)

As it's the start of the Euros, I thought I'd develop a recipe for my lovely Scottish followers, including my mate Chef Jimmy Lee who lives off Irn Bru. These sticky sweet-and-sour chicken wings are just a thing to tuck into was watching the football this summer, who do you think will win the Euros?




  • 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


  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.

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