Air Fryer Recipe
Marmite Glazed Chicken Wings
This Marmite glazed chicken wings recipe offers a unique twist with its savoury glaze, perfect for air frying.
Ingredients
- 1 kg chicken wings
- 2 tablespoons Marmite
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Cooking spray or a light drizzle of olive oil
Method
- Rinse the chicken wings under cold water and pat dry with a paper towel.
- Season the wings with salt, pepper, garlic powder, and smoked paprika.
- In a small bowl, mix Marmite, honey, and soy sauce to create a glaze.
- Preheat the air fryer to 200°C (390°F) for 3-5 minutes.
- Lightly spray the air fryer basket with cooking spray or drizzle with olive oil.
- Place the chicken wings in a single layer in the air fryer basket.
- Cook the wings for 20 minutes, flipping halfway through.
- Transfer cooked wings to a large mixing bowl and toss with the Marmite glaze.
Why this works in an air fryer
Air fryer convection drives off surface moisture so the wing skin can blister while the subcutaneous fat renders. Keeping the Marmite-honey glaze until after cooking avoids scorching: the honey browns fast and Marmite’s yeast extract is already dark, salty and concentrated, so it coats best as a finishing lacquer.
Equipment notes
Assumes a 5–6 litre basket holding 1 kg wings in one loose layer; smaller drawers need two batches or the wings will steam. In a single-drawer model, shake/turn at halfway and swap edge pieces inward; in dual-zone fryers, split evenly and check the smaller load 2–3 minutes early.
Common pitfalls
- Skin pale and rubbery at 20 minutes? The wings were too wet or crowded; pat them drier next time and cook in batches, then give the current batch 3–5 more minutes at 200°C.
- Black sticky patches on the basket? Glaze was added before air frying or dripped onto hot metal; glaze only after cooking and toss in a bowl, not inside the drawer.
- Wings cooked but glaze tastes harshly salty? Marmite concentration varies by measuring accuracy; loosen the glaze with 1–2 teaspoons hot water or add an extra teaspoon of honey before tossing.
- Wing tips catching while drumettes look underdone? Mixed sizes are cooking unevenly; tuck tips away from the hottest edge and give larger drumettes an extra 2–4 minutes before glazing.
Variations & substitutions
- Use maple syrup instead of honey for a thinner glaze that clings less heavily and tastes less floral; toss quickly while the wings are hot so it sets.
- Swap soy sauce for tamari to keep the glaze gluten-free, with a very similar salt level and no timing change.
- Add 1 teaspoon rice vinegar or cider vinegar to the glaze for sharper balance; it will make the coating slightly looser, so toss twice as it cools.
- Use separated drumettes and flats rather than whole wings for more even browning; start checking at 17–18 minutes because smaller flats can finish first.
Storage & reheating
Keep cooled wings refrigerated for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until hot and re-crisped, adding any extra glaze only after reheating.
Nutrition
Calories: 250
