Grab a zip lock bag and place all of the ingredients for the coating into the bag along with the wings.
Seal and give the bag a good shake so the wings are evenly coated.
Remove the wings individually from the bag and shake off my excess starch.
Meanwhile, prepare the air fryer basket by applying some cooking spray.
Place the wings in the basket, space them out so they don't stick together or over crowd (you might need to do this in batches).
Spray some more oil on the top of the wings too.
Push the basket into the fryer, using the manual setting, set the temperature to 190c for 20 minutes.
Turn the wings over half way through
While the chicken is cooking prepare your glaze by adding all of the ingredients to a saucepan and stir on medium heat for 10 minutes until slightly thickened and set aside.
Pour half of the glaze into a bowl and keep the rest for serving.
Once the chicken has cooked remove, toss and combine in the bowl with half of the glaze .
Place the chicken back into the fryer and increase the heat to 200c (392F)for 3 minutes and cook so the skin is even more crispy with the glaze.
Remove the chicken and glaze or serve the remaining glaze as a dipping sauce.