Chilli-Lime Chicken Wings excerpted from Budget Air-Fryer Cookbook: Money-saving meals for all occasions by Jenny Tschiesche. Photography Kate Whitaker.
Following Jenny Tschieshe’s Sunday Times bestselling Air-Fryer Cookbook, this new book offers nutritious and budget-friendly recipes. Each recipe aims to reduce the amount of energy used to cook food by using the air fryer instead of the oven. Using an air fryer cost from a third to half less than using an electric oven, so the savings could make a big dent in your bills if you swap to this nifty gadget. The popularity of air fryers looks set to last, and why not with its amazing list of benefits not just to the household budget, but for the time-poor cook too. Using an air fryer drastically cuts down on cooking times, making these recipes fantastic for anyone cooking in a hurry too.
The recipes in this invaluable book cater for a wide range of tastes and needs, exploring ideas for using cans, jars, and cartons, cooking from frozen, using up leftovers, using cheaper cuts of meat, grains and legumes, vegetable-based dishes, and much more. Jenny Tschieshe’s first book taught us that an air fryer doesn’t just have to be for beige food, but can be used for all manner of cooking from roast chicken to perfect sweet bakes. Now it’s time to take things a step further by focussing on making the most of your air fryer in terms of flavour as well as keeping your energy and food costs as low as possible.
Chilli-Lime Chicken Wings
750 g/1 lb. 10 oz. chicken wings
MARINADE
1 teaspoon chilli/ chili powder
½ teaspoon garlic powder
1 garlic clove, crushed
1 tablespoon runny honey
1½ teaspoons olive oil
1 teaspoon freshly squeezed lime juice
1½ teaspoon freshly grated lime zest
½ teaspoon salt
GLAZE
½ teaspoon chili/ chili powder
½ teaspoon garlic powder
1 teaspoon runny honey
1 teaspoon freshly squeezed lime juice
1 teaspoon freshly grated lime zest
½ teaspoon salt
SERVES 2 AS A MAIN OR 4 AS A STARTER
Chicken wings are incredibly popular. They’re also a lower-cost source of protein and they absorb flavour beautifully. The chili/chile and lime notes of these wings really shine, making for a delicious, mouth-watering chicken feast.
Mix all the marinade ingredients together in a bowl. Pop the chicken wings into the marinade and leave in the fridge for at least 30 minutes.
Mix all the glaze ingredients together and set aside.
Preheat the air-fryer to 180 C / 350 F. Remove the wings from the marinade and place on the rack in the preheated air-fryer. Using a small silicon brush, glaze each wing then cook for 10 minutes. Check the internal temperature of the thickest part of each wing has reached 74 C / 165 F using a food thermometer; if not, cook a few moments more. Serve immediately.
Recipe reprinted with permission from Ryland Peters & Small.