Honey & Co’s air-fryer chicken wings with baby potatoes – recipe

Chicken and chips! Our new air fryer version of this timeless dinner has become a favourite. Chicken wings are cheap, they cook quickly (especially in an air fryer) and are full of flavour. They’re also the only part of the bird that can be confidently eaten while perched on the sofa (our dining position of choice). The small potatoes here get tossed in all the roasting juices that are left in the pan and the bits of roast lemon turn into a sticky, sweet surprise. We like to serve this with crunchy lettuce leaves to plunge through the dipping sauce. Winner, winner chicken dinner, indeed.

Chicken wings in lemon, honey and oregano with baby potatoes and harissa yoghurt

Prep 15 min
Marinate 1 hr +
Cook 25 min
Serves 2

6 chicken wings, cut in half to drumstick and winglet
1 lemon

For the marinade
1 tsp dried oregano
3 garlic cloves, peeled and smashed
1 tsp sea salt
A generous pinch freshly ground black pepper
1 tbsp wholegrain mustard
1 tbsp dijon mustard
1 heaped tsp honey
1 tbsp olive oil

To serve
1 bag small baby potatoes (the ratte variety work beautifully here, but any small ones will do)
3 tbsp yoghurt
1 tsp harissa
A few parsley or celery leaves, picked

Put the cut wing halves in a bowl. Cut the lemon in half, and set one half aside. Cut the remaining half-lemon into quarters, then thinly slice it and add to the wings bowl.

Add all the marinade ingredients to the bowl, mix to coat and set aside for at least an hour or so and up to 48 hours).

Heat the air fryer to 200C for three minutes. Tip all the wings and the marinade into the crisper tray and set the timer for 12 minutes. Once the time is up, lift the tray out of the air fryer, give it a good shake so the wings turn and to ensure they colour all over, then return to the fryer for another five minutes.

Transfer the wings to a bowl and cover, then put the potatoes into the air fryer – there is no need to add anything else because the tray will have all the juices from cooking the wings. Cook for 10 minutes, still at 200C, then return the wings to the tray, laying them on top of the potatoes. Cook for a final four minutes, so everything is nice and hot.

Meanwhile, mix the yoghurt with the harissa.

Plate up the wings and potatoes, squeeze the juice of the reserved half-lemon over the wings, then scatter the parsley or celery over the lot and serve.

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