This Asian-inspired marinade is an abbreviated version of an endlessly useful dressing from my cookbook, From Salt to Jam. I like to stir a good whack of it through some Kewpie mayo to serve alongside the wings for saucy dredging.

Salting the wings and letting them rest, uncovered, in the fridge overnight before cooking them in the air fryer is the key to maximum crispiness. If you’re short on time, you can skip the pre-salt.