Pat the chicken wings dry using a clean tea towel or kitchen paper (this helps ensure the wings crisp up). Heat the air-fryer to 200C. Combine the soy sauce, cranberry sauce, oregano, garlic, ginger and vegetable oil in a small bowl or jug. Put the chicken wings in a large bowl, then spoon or pour over the cranberry mixture.
Toss everything together and mix well so the chicken wings are well coated. The uncooked wings will keep frozen in an airtight container for up to three months. Tip the wings into the air-fryer basket and cook for 15-20 mins at 200C (or 20-25 mins at 180C from frozen), turning halfway through until cooked through and beginning to brown at the edges. You may need to do this in two batches depending on the size of your air-fryer.
