Crispy Chicken Wings (Print Version)
# Ingredients:
→ Poultry
01 -
2 pounds of chicken wings
→ Marinade
02 -
1 teaspoon sugar
03 -
1 tablespoon soy sauce (or light soy sauce)
04 -
1/2 teaspoon garlic powder
05 -
1 tablespoon dry sherry (or Shaoxing wine)
06 -
1 tablespoon vegetable oil (or peanut oil)
07 -
1 teaspoon ground ginger
08 -
1/4 teaspoon white pepper powder
09 -
1 1/4 teaspoons salt
→ Coating
10 -
2 tablespoons of all-purpose flour
11 -
Cooking oil spray
12 -
2 tablespoons of cornstarch
# Instructions:
01 -
In a big bowl or resealable bag, toss the chicken wings with soy sauce, oil, sherry, ginger, garlic powder, sugar, white pepper, and salt. Mix everything until the wings are evenly seasoned. Let them marinate in the fridge overnight, or keep them at room temperature for at least 2 hours.
02 -
Set your air fryer to 350°F (176°C). Take the wings out of the marinade, throw away the liquid, and use paper towels to dry them well.
03 -
Stir the flour and cornstarch together in a small dish. Toss the wings in this mix, so they’re lightly covered, with some flour still visible.
04 -
Lay the wings flat in the fryer basket with the skin-side facing down. Give them a spritz of oil, so no dry flour shows. Cook at 350°F for 12-15 minutes until they’re crunchy and golden. Remember to flip them partway for even cooking.
# Notes:
01 -
Flip at 8 minutes for bigger wings, or at 6 minutes for smaller ones.
02 -
No flipping needed if you start with the skin side facing up.
03 -
Replace Shaoxing wine with dry sherry and use gluten-free soy sauce to make it gluten-free.