Ingredients:

• 2 kg. Chicken wings (drumettes and wingettes – tips removed)
• 3 tbsp. @buderimginger Ginger Lemon & Lime Marmalade
• 3 tbsp. @buderimginger Original ginger marmalade
• 100ml. @buderimginger Ginger Lemongrass & Lemon Cordial
• 100ml. @buderimginger Ginger Refresher Cordial
• 2 tbsp. fresh garlic (crushed)
• 2 tbsp. Vegetable oil
• 100ml. Soy Sauce
• 2 tsp. Black Pepper
• 2 tbsp. Fresh Red Chilli (minced)
• 4 tbsp. Chicken Stock powder
• 100ml Sriracha chili sauce (optional)
• Lime or Lemon wedges to serve
• Roasted black and white sesame seed (for garnish)
• Finely chopped chives, fresh coriander (for garnish)

Method:

1. Pat dry all chicken wings and put in a big bowl.
2. Put vegetable oil and garlic in a medium sized pot on a medium heat and cook for about 2 minutes. Then put marmalade, cordial, soy sauce, black pepper and chili in a pot. Let them boil until it is thick. Turn the heat off and put it aside.
3. Lay chicken wings in an air fryer basket and bake at 150c for 12 minutes (turn chicken once while baking).
4. Increase the temperature to 200c and bake for 13-15 minutes until crispy (turn chicken once while baking).
5. Take crispy chicken wings out and put them into the bowl and repeat with the remaining chicken wings by following step 3 and 4 until finished.
6. Before serving, put crispy chicken wings in a bowl and coat them with ginger sauce and bake at 170c for 3-4 minutes until the sauce thickens.
7. Serving: sprinkle chicken stock on sticky wings, stir until well coated and put on a plate, garnish with sesame seeds, chives and coriander and serve with lemon wedges.
8. If you like spicy sticky wings, put Sriracha chili sauce on top of baked chicken wings after they are seasoned with chicken stock powder.