Preparation
Remove the tips from the chicken wings and separate the drums and flats. Preheat the air fryer to 180°C with the crisper tray if you have one. In a bowl, toss together the wings and oil, seasoning very well. Sprinkle over the cornflour, tossing to coat. Spread the wings in a single layer at the bottom of the air fryer and air fry for 25 minutes, turning halfway through the cooking time.
Meanwhile, crush the garlic and grate the ginger for zing. Add to a large bowl and whisk together with the honey for sweetness, soy sauce and vinegar to make a glaze. Add the wings to the bowl and toss to coat. Return to the air fryer in a single layer and air fry for a further 5 minutes.
While the wings cook for a second time, make the slaw. In a bowl, combine the lime juice, olive oil, mayonnaise and honey. Finely shred the cabbage, finely slice the onion and finely chop the coriander, then add these to the bowl. Season lightly then toss to combine. Chill in the fridge until ready to serve.
Toss the wings with the remaining glaze and leave to set slightly before serving with the slaw.
Cornflour is crucial here to create the ultimate crispiness on these moreish wings. Don’t be tempted to replace with flour which will make them stodgy.