INGREDIENTS
FOR THE PICKLED ONION
1 red onion, thinly sliced
2 tbsp white vinegar
2 tsp sugar
Salt and pepper

FOR THE CHICKEN
2 packs (475g each), chicken wings
Salt and pepper
2 tsp sugar
1 bottle (148ml), Frank’s Red Hot sauce

FOR THE CHIPS
1kg frozen chunky chips
250g grated cheddar cheese
1 bunch of spring onions, washed, trimmed, and thinly sliced
Pickled red onion (prepared in advance)

METHOD
To prepare the onion, place it in a bowl.
Season with salt and pepper, then sprinkle with sugar.
Add the white vinegar and mix well. Set aside.

FOR THE CHIPS
Preheat the air fryer to 200˚C.
Cook the frozen chunky chips according to the package instructions, but reduce the cooking time by 2-3 minutes.
Once done, remove from the fryer and set aside.

FOR THE WINGS
Place the chicken wings in a bowl.
Season with salt and pepper, then toss to coat.
Transfer the wings to the fryer and set the timer for 15 minutes. Shaking the basket every five minutes.
After 15 minutes, carefully remove the basket and pour half of the sauce over the wings.
Add the sugar and stir.
Return the basket to the fryer and cook for 10 – 15 minutes. (Depending on your device).
Finally, add the rest of the sauce, stir well and cook until the wings are slightly charred

MELT THE CHEESE
Once the wings are cooked, transfer to a bowl, and cover to keep warm.
Replace the fryer basket, add the cooked chips, and sprinkle with grated cheddar cheese.
Cook for 4-5 minutes at 200˚C until the cheese is bubbly and melted.
Plate the chicken and chips in separate bowls.
Top the chips with pickled red onion, and the wings with sliced spring onions, and fresh red chillies.
Serve alongside a green leaf salad. Enjoy your meal!