Directions:

• To make the chicken wings, pat the chicken wings dry with some kitchen paper. Put the wings into a bowl along with the garlic, oregano, smoked paprika, chilli and salt. Toss together.
• Put half of the chicken wings into the air fryer in an even layer, ensuring you are not overcrowding the basket. At this stage you can add a little spray oil if you want to stop them charring
• Cook for 16 minutes at 240C on ‘max crisp’ setting, if you have it. The wings should be cooked through, charred and crispy.
• Remove the chicken wings from the air fryer, place onto a warm plate and cover with foil.
• Add the second batch to the air fryer and repeat the cooking process, reducing the cooking time by 2 minutes, this is because the air fryer is already hot.
• Meanwhile, to make the glaze, in a large bowl, mix the harissa together with the honey, lemon and a pinch of salt. Add the cooked wings and toss together to coat. Pop the footy on and tuck in.