Miso, Honey, & Brown Butter Wings and Crispy Pork Gyoza
Prep 30 mins
Total 1 hour
Easy
Serves 4
Air frying is a fun, healthier way to enjoy these wings and gyoza! It makes the dumplings crunchy and the chicken wings super golden and crispy, the perfect base for the sweet, spicy, and nutty miso brown butter sauce.
This dish contains the following allergens: sesame, Soybeans
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Utensils
Step 1
Start by preparing your wing sauce. In a pan, melt your butter on a medium heat. Continue to cook the butter until it turns a golden-brown colour, with lots of little brown flecks
Step 2
Add your miso paste, soy, honey, and chilli oil. Whisk until combined, then remove from the pan and allow to cool completely. Once cooled and thickened, give it a whisk so everything is evenly dispersed
Step 3
Next, prepare your dumpling filling. Combine the pork mince, vegetables, and seasonings. Mix well. Fry a small piece of the mixture in a non-stick pan with a splash of oil, taste, and adjust seasoning as necessary
Step 4
Add a small amount of your filling to each dumpling wrapper. Dip your finger in some cold water, then trace around the edge of the dumpling wrapper
Step 5
Pleat the dumplings by pinching the end, then keeping one edge flat and folding a small pleat with the other side and pinching
Step 6
Repeat this process six or seven times, and then repeat until you’ve run out of wrappers. This recipe makes enough filling to have some leftover, so I’d recommend freezing it or just halving the measurements
Step 7
To make your sauces, whisk together your mayo, sesame oil, soy, and lemon juice. Set aside, then in a separate bowl combine your ponzu, soy sauce, chilli oil, and minced spring onion
Step 8
Diagonally slice your cucumber, and add to a bowl. Pour over sesame oil, rice vinegar, soy sauce, shichimi togarashi, and sesame seeds. Toss to combine, and set aside
Step 9
Pat dry your wings, season with salt and pepper, and lightly spray with cooking oil. Set your Ninja Foodi Max 7-in-1 Multi-Cooker OP450UK or Ninja Foodi 7-in-1 Multi-Cooker 6L OP300UK to air crisp, 190 C for 12 minutes. Flip, spray the other side with oil, then cook for another 12 minutes
Step 10
When the wings are golden brown and crispy, toss in the miso brown butter sauce. Garnish with sesame seeds, and serve with lemon wedges, sesame mayo, and the cucumber salad
Step 11
Wipe clean the air crisp basket, then add in a batch of your dumplings. Again, spray with oil, then air fry at 190 C for 12 minutes, flipping after 6 minutes. Garnish with spring onions and serve with your dipping sauce. Enjoy!
Miso, Honey, & Brown Butter Wings and Crispy Pork Gyoza
Step 1 of 11
Start by preparing your wing sauce. In a pan, melt your butter on a medium heat. Continue to cook the butter until it turns a golden-brown colour, with lots of little brown flecks
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 2 of 11
Add your miso paste, soy, honey, and chilli oil. Whisk until combined, then remove from the pan and allow to cool completely. Once cooled and thickened, give it a whisk so everything is evenly dispersed
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 3 of 11
Next, prepare your dumpling filling. Combine the pork mince, vegetables, and seasonings. Mix well. Fry a small piece of the mixture in a non-stick pan with a splash of oil, taste, and adjust seasoning as necessary
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 4 of 11
Add a small amount of your filling to each dumpling wrapper. Dip your finger in some cold water, then trace around the edge of the dumpling wrapper
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 5 of 11
Pleat the dumplings by pinching the end, then keeping one edge flat and folding a small pleat with the other side and pinching
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 6 of 11
Repeat this process six or seven times, and then repeat until you’ve run out of wrappers. This recipe makes enough filling to have some leftover, so I’d recommend freezing it or just halving the measurements
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 7 of 11
To make your sauces, whisk together your mayo, sesame oil, soy, and lemon juice. Set aside, then in a separate bowl combine your ponzu, soy sauce, chilli oil, and minced spring onion
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 8 of 11
Diagonally slice your cucumber, and add to a bowl. Pour over sesame oil, rice vinegar, soy sauce, shichimi togarashi, and sesame seeds. Toss to combine, and set aside
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 9 of 11
Pat dry your wings, season with salt and pepper, and lightly spray with cooking oil. Set your Ninja Foodi Max 7-in-1 Multi-Cooker OP450UK or Ninja Foodi 7-in-1 Multi-Cooker 6L OP300UK to air crisp, 190 C for 12 minutes. Flip, spray the other side with oil, then cook for another 12 minutes
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 10 of 11
When the wings are golden brown and crispy, toss in the miso brown butter sauce. Garnish with sesame seeds, and serve with lemon wedges, sesame mayo, and the cucumber salad
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
4.2oz
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
17.5oz
pork mince
3.5oz
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
Step 11 of 11
Wipe clean the air crisp basket, then add in a batch of your dumplings. Again, spray with oil, then air fry at 190 C for 12 minutes, flipping after 6 minutes. Garnish with spring onions and serve with your dipping sauce. Enjoy!
For the wings
1kg
chicken wings, separated into drumettes and flats
2 heated tbsp
miso paste
4 tbsp
honey
120g
unsalted butter
1 tbsp
soy sauce
2 tbsp
Japanese chilli oil
Sesame seeds
Salt and pepper
Spray cooking oil
For the mayo
4 tbsp
kewpie mayo
1/2
lemon, juiced
1 tbsp
sesame oil
1/2 tbsp
soy sauce
Sesame seeds
For the gyoza
1 pack
dumpling wrappers
500g
pork mince
100g
chestnut mushrooms
1
shallot, finely chopped
1/4
Chinese cabbage, finely chopped
4
garlic cloves, grated
Thumb-sized piece
ginger, grated
4 tbsp
soy sauce
Handful
of chives, finely chopped
2 tbsp
chilli oil
1 tbsp
sesame oil
To taste
salt and pepper
For the dipping sauce
2 tbsp
ponzu
1 tbsp
dark soy sauce
1
spring onion, finely chopped
To taste
Japanese chilli oil
For the cucumber
3
baby cucumbers, diagonally sliced
1 tbsp
sesame oil
1 tbsp
rice vinegar
Splash
of soy sauce
To taste
shichimi togarashi
Sesame seeds
For the wings
2.21lbs
chicken wings, separated into drumettes and flats
