Air Fryer Chinese Chicken Wings
User Reviews
5
Air Fryer Chinese Chicken Wings
Description
This recipe begins by marinating chicken wings in a blend of peanut oil, Shaoxing wine, soy sauce, ground ginger, garlic powder, and seasonings, balancing saltiness and aromatic spices typical in Chinese style cooking. The marinating step enhances flavor penetration and tenderizes the wings over a minimum of two hours or preferably overnight.
Before cooking, the wings are drained and dried then coated with a dry mix of cornstarch and all-purpose flour, promoting a crisp skin after air frying. The wings are arranged in a single layer in the air fryer basket and cooked at 350°F, with an option to flip partway through cooking for even crisping. The use of an air fryer delivers a crispy texture without excessive oil while keeping the meat moist inside.
Flipping the wings midway, typically around 6 to 8 minutes depending on their size, helps ensure uniform crispness. For those skipping flipping, placing skin side up can still yield good results. This recipe encourages cooking wings in batches if needed to avoid overcrowding, which maintains crispiness.
Ingredients
- 2 lb chicken wings
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon soy sauce or soy sauce, light
- 1 teaspoon ground ginger
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper powder
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- cooking spray
Instructions
- Add the chicken wings, peanut oil, Shaoxing wine, soy sauce, ground ginger, sugar, salt, garlic powder, and white pepper powder into a large bowl or a large ziplock bag. Mix everything well and massage the chicken (or the bag if using) until the seasonings are evenly coated. Marinate in the fridge overnight (highly recommended), or for a minimum of 2 hours at room temperature.
- Right before cooking, preheat the air fryer to 350°F (176°C).
- Drain the chicken thoroughly and discard the marinating liquid. Pat the chicken dry with paper towels. Add the cornstarch and all-purpose flour to a small bowl and stir to mix. Add to the bowl with chicken. Mix to coat the chicken well. It should form a dry-ish coating on the chicken with some dry flour on the surface.
- Place the chicken wings in the air fryer basket in a single layer, skin side down (*Footnote 1). (Cook in batches if they don't fit.) Spray with oil so there’s no dry flour left.
- Air fry the chicken wings for 12 to 15 minutes (Footnote 2), or until the chicken turns golden crispy. Flip once in between.
Notes
- Flip wings halfway during cooking to achieve even crisping; flip timing depends on wing size.
- If not flipping, place wings skin side up to maximize crispness on top.
- Marinate overnight when possible for enhanced flavor absorption.
- Ensure wings are dry before coating with flour and cornstarch mix for better crust.
- Cook wings in a single layer, do batches if needed to avoid overcrowding the air fryer basket.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 260kcal | 13% |
| Carbohydrates | 10.3g | 3% |
| Protein | 33.6g | 67% |
| Fat | 8.5g | 13% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 101mg | 34% |
| Sodium | 356mg | 15% |
| Potassium | 300mg | 6% |
| Fiber | 0.3g | 1% |
| Sugar | 2.2g | 4% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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