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These air fryer Asian style wings turn out amazingly crisp on the outside yet juicy inside. They're packed with genuine Chinese flavors that'll make you think you ordered from your neighborhood takeout spot, but they're made right at home with way less work.
I came up with this when I wanted takeout flavors without the guilt. After playing around with different spice combos and cooking methods, these wings became our weekend favorite. Now my folks ask for them whenever there's a sports event on TV.
Ingredients
- Chicken wings give you that awesome mix of crunchy outside and tender inside that works so well in an air fryer
- Peanut oil brings a light nutty taste that goes well with Chinese flavors – swap in veggie oil if you want something more neutral
- Shaoxing wine adds that real Chinese taste and softens the meat – you can use dry sherry if you can't find it
- Light soy sauce gives that rich, savory kick without taking over the other flavors
- Ground ginger adds warmth and nice smell throughout your wings
- Salt brings out all the tastes and helps make the outside crispy
- Sugar gives just enough sweetness to balance out the savory stuff
- Garlic powder makes everything taste better without burning like fresh garlic might
- White pepper powder adds a clean heat that fits Chinese cooking better than black pepper does
- Cornstarch and flour mixture makes that perfect light, crunchy coating
- Oil spray helps everything brown evenly and stops dry patches
How To Make Air Fryer Chinese Chicken Wings
- Marinate the chicken
- Mix your wings with oil, Shaoxing wine, soy sauce, ground ginger, sugar, salt, garlic powder, and white pepper in a big bowl or plastic bag. Rub everything together till the wings are fully covered. The best results come from sitting overnight in the fridge. If you're short on time, let them sit at room temp for at least 2 hours so the flavors can sink in.
- Prepare for cooking
- Get your air fryer warmed up to 350°F. Drain all the liquid from your marinated wings and throw away the marinade. Wipe the wings completely dry with paper towels. Don't skip this – it's what makes them crispy! Mix your cornstarch and flour in a small bowl, then coat each wing evenly. They should look slightly dry with a bit of flour visible.
- Air fry to perfection
- Put your wings in the air fryer basket in one layer, skin facing down first. Don't pack them in – cook in batches if needed. Give them a quick spray with oil to get rid of any dry flour spots. Cook about 12-15 minutes total, turning them over halfway. Small wings need around 6 minutes each side, bigger ones need about 8 minutes per side. They're done when they look golden brown and crispy.
Ground ginger is what makes these wings special. While fresh ginger works in lots of dishes, the dried stuff spreads more evenly through the marinade, giving every bite that warm, aromatic taste. This dish always brings back memories of Sunday meals at my grandma's place, where she'd serve similar wings with rice and veggies.
Make Ahead and Storage
These wings work great for planning ahead. You can marinate them up to 2 days before cooking – just keep them in the fridge. The longer they sit, the better they taste. After cooking, any leftovers will stay good in a sealed container in the fridge for about 3 days. To warm them up, toss them back in the air fryer at 350°F for 3-4 minutes until they're hot and crispy again. Don't use the microwave – it'll make them soggy.
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Perfect Pairings
These wings are great by themselves as a snack, but they also work as part of a full meal. Try them with some steamed jasmine rice to soak up all those tasty juices. For some color and contrast, add some quick-cooked bok choy or Chinese broccoli. If you're having friends over, make an Asian-themed spread with spring rolls, veggie dumplings, and put these wings in the middle. A cold Asian slaw with rice vinegar dressing goes really well with the warm spices in the wings.
Flavor Variations
This recipe gives you authentic Chinese flavored wings, but you can easily change it up. Want them spicy? Throw in a teaspoon of Sichuan peppercorns and a tablespoon of chili oil when marinating. If you like them sweeter, use a full tablespoon of sugar and add two tablespoons of hoisin sauce. You can even make a lemongrass version by swapping the ground ginger for two tablespoons of chopped lemongrass and adding a tablespoon of lime juice to the marinade.
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Frequently Asked Questions
- → Can I make these wings ahead of time?
Absolutely! These wings are great for prepping ahead. Marinate overnight in the fridge for the best flavor. When ready, coat and air fry or cook them fully, store in the fridge, and reheat later at 350°F in the air fryer for 3 to 4 minutes.
- → How can I make sure the wings turn out crispy?
To get that crunch: make sure the wings are dry after marinating, coat them evenly in the flour and cornstarch mixture, arrange them in one layer in the basket, spritz with a little oil before cooking, and flip halfway for even results.
- → What’s a good alternative to Shaoxing wine?
Dry sherry works great in place of Shaoxing wine. You can also try rice wine, mirin (cut back on the sugar if using this), or even dry white wine, though the taste will change slightly.
- → Is flipping the wings during cooking necessary?
Flipping leads to more even cooking, but it’s not a hard rule. If you skip flipping, lay wings skin-side up from the start. Flip smaller wings around 6 minutes in and larger ones after roughly 8 minutes if you decide to turn them.
- → How can I adjust this to be gluten-free?
If you need gluten-free wings, switch Shaoxing wine with dry sherry and replace soy sauce with either tamari or coconut aminos. Use a gluten-free mix for the flour or just more cornstarch.
- → What sides go well with these wings?
Pair these wings with a variety of sides like steamed rice, stir-fried veggies, scallion pancakes, cucumber salad, or simple steamed greens. For appetizers, complement with dumplings, spring rolls, or flavor-packed dips.