Sunday Kitchen: Air today...

CRISPY CHICKEN WINGS WITH HOT SAUCE

Ingredients (serves 4): ■ 500g chicken wings ■ 2 tbsp Cajun/fajita seasoning ■ 1 tsp baking powder ■ Salt and pepper ■ 50ml red cayenne/barbecue sauce

■ 50g melted butter

Method: 1. Preheat the air fryer to 200C. 2. In a bowl, combine the Cajun or fajita seasoning and baking powder and season well with salt and pepper. 3. Toss the wings in the spice mixture and place in the air fryer basket. 4. Cook for 25-30 minutes until the skin is golden brown and crispy. Cook in batches if necessary. 5. Remember to shake the basket after 10 minutes to ensure the wings cook evenly. 6. Meanwhile, make some hot sauce. Whisk the red cayenne or barbecue sauce and melted butter together in a bowl. Set aside until needed. 7. Serve the chicken wings in a bowl drizzled with sauce, or serve the sauce on the side if preferred. TOP TIP: Air fryer chicken wings are so crispy and delicious without using any extra oil. Avoid adding too much oil as it will burn and smoke — a light spray of sunflower or rapeseed oil is ideal.Cooking chicken wings in an air fryer instead of deep frying them makes them healthier, but they should still be enjoyed as part of a balanced diet. The hot sauce can also be made using 50g fat-free crème fraiche instead of butter for those watching their calorie intake or simply wanting a lighter result.

CRISPY BUTTERMILK CHICKEN BURGER

Ingredients (serves 4): ■ 4 chicken fillets, deskinned and butterflied ■ 300ml buttermilk ■ 2 garlic cloves, crushed ■ 250g plain flour ■ 1 tsp baking powder (optional) ■ 2 tsp peri-peri seasoning ■ 4 floury baps ■ 8 tbsp tomato relish ■ Salt and pepper ■ 2-3 sprays sunflower oil ■ Salad leaves, to serve

Method: 1. In a bowl, place the butterflied chicken and add the buttermilk and garlic. Cover with cling film and place in the fridge for at least 30 minutes, preferably overnight. 2. In a second bowl, combine the flour, baking powder and peri-peri seasoning. Season with salt and pepper. 3. Preheat the air fryer to 180C. 4. Place the marinated chicken into the seasoned flour and toss to coat. 5. Next, dip the chicken in the buttermilk followed by the flour mixture a second time to create a thicker, crispier coating. 6. Place the chicken in the air fryer basket, spray with a little oil and cook for 7-9 minutes until cooked through. Cook in batches if necessary. 7. Transfer onto some kitchen paper to absorb any excess oil and season once more. 8. Serve the crispy chicken breast in a floury bap smeared generously with tomato relish and some salad leaves.

TOP TIP: NOT JUST HOT AIR — LOG ON AND LEARN HOW TO BOOST YOUR FRYING SKILLS

IF you have an air fryer at home, and want to make better use of it, I’m now running an online course which can be viewed for a year at your convenience on my website. The course includes seven tutorials and two fun, pre-recorded cook-alongs to show you the ins and out of air frying meals the whole family will love in minutes. For anyone trying to cut down on deep-frying, the handy appliance — and my lessons — are a must. Sign up at kevindundon.com.