Air Fryer Chinese Chicken Wings

Method5 steps

1. 1

   Step 1: Combine ALL 2 lb chicken wings with ALL 1 tablespoon peanut oil, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon ground ginger, 1 teaspoon sugar, 1¼ teaspoons salt, ½ teaspoon garlic powder and ¼ teaspoon ground white pepper in a bowl or sealable food bag. Mix and massage until evenly coated. Refrigerate at 4°C or colder overnight, or for at least 2 hours; keep the wings refrigerated throughout marinating.

   Minimum refrigerated wing marinating: 2 hours · 120 minUses 2 lb chicken wings · 1 tablespoon peanut oil for marinade · 1 tablespoon Shaoxing wine · 1 tablespoon light soy sauce · 1 teaspoon ground ginger · 1 1/4 teaspoons salt · 1 teaspoon sugar · ½ teaspoon garlic powder

2. 2

   Step 2: When ready to cook, preheat the air fryer to 350°F (176°C).

3. 3

   Step 3: Drain ALL the actual marinated wings from stage 1 thoroughly and discard the used raw-chicken marinade. Pat the wings dry with paper towels. Mix ALL 2 tablespoons cornstarch with ALL 2 tablespoons all-purpose wheat flour, then toss this complete dry coating with the same drained wings until coated. A little dry flour should remain visible on the surface.

   Uses Complete actual chilled marinated chicken wings; discard used liquid · 2 tablespoons cornstarch · 2 tablespoons all-purpose wheat flour

4. 4

   Step 4: Arrange the actual coated wings from stage 3 in a single layer in the air-fryer basket, skin side down for the chosen halfway-flip method. Cook in separate batches if needed. Spray each batch lightly with the separate oil spray until no dry flour remains; the total spray amount is unspecified.

   Uses Complete actual drained and flour-coated chicken wings, arranged in batches · Oil spray to moisten the coated wings; amount unspecified

5. 5

   Step 5: Air-fry the actual coated and sprayed wings from stage 4 at 350°F (176°C) for about 12–15 minutes PER BATCH, turning once after about 6 minutes for smaller wings or about 8 minutes for larger wings. Continue until golden and crisp AND a thermometer reads at least 74°C (165°F) in the thickest meat, avoiding bone. Larger wings or a different appliance may take longer; cook each remaining batch the same way. Serve promptly as 4 portions. Refrigerate leftovers in shallow covered containers at 4°C or colder within 2 hours and use within 3–4 days. To reheat, air-fry at 350°F (176°C) without preheating for about 8–10 minutes as an initial guide, continuing until the portion reaches 74°C throughout.

   Air-fry ONE wing batch: 12–15 minutes · 15 minUses Complete actual coated and sprayed wings, cooked in separate batches