Ingredients

The following ingredients have 4 Servings
  • 2 lb of chicken wings (washed and dried)
  • 1/3 cup of tapioca starch
  • 2 tsp of black pepper
  • 2 tsp of garlic granules
  • 1 tsp paprika
  • 1/2 tsp of himalayan pink salt
  • For the pineapple glaze
  • 1 cup of pineapple
  • 1/3 cup of coconut sugar
  • 1 tsp of thyme
  • 1/2 tsp ginger
  • 1/2 tsp of chilli
  • Juice of a lime

Instruction

  • Grab a zip lock bag and place all of the ingredients for the coating into the bag along with the wings.
  • Seal and give the bag a good shake so the wings are evenly coated.
  • Remove the wings individually from the bag and shake off my excess starch.
  • Meanwhile, prepare the air fryer basket by applying some cooking spray.
  • Place the wings in the basket, space them out so they don't stick together or over crowd (you might need to do this in batches).
  • Spray some more oil on the top of the wings too.
  • Push the basket into the fryer, using the manual setting, set the temperature to 190c for 20 minutes.
  • Turn the wings over half way through
  • While the chicken is cooking prepare your glaze by adding all of the ingredients to a saucepan and stir on medium heat for 10 minutes until slightly thickened and set aside.
  • Pour half of the glaze into a bowl and keep the rest for serving.
  • Once the chicken has cooked remove, toss and combine in the bowl with half of the glaze .
  • Place the chicken back into the fryer and increase the heat to 200c (392F)for 3 minutes and cook so the skin is even more crispy with the glaze.
  • Remove the chicken and glaze or serve the remaining glaze as a dipping sauce.