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Air Fryer Chinese Chicken Wings

Air Fryer Chinese Chicken Wings

4.20 from 26 votes
Author: Laurie Fleming
Prep Time: 15 minutes
Cook Time: 30 minutes
30 minutes
Total Time: 1 hour 15 minutes
Servings: 6 Servings

Description

Crispy air fryer Chinese chicken wings with a savory soy, garlic, and ginger marinade and an optional sweet-spicy hoisin glaze. Better than takeout and ready in under an hour — no deep fryer needed.

Ingredients 

For the Wings

  • 2 pounds fresh chicken wings, split into flats and drumettes
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon white pepper, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon brown sugar

For the Marinade

  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine, or dry sherry
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil

For the Coating

  • 2 tablespoons cornstarch
  • 2 tablespoons potato starch, or more cornstarch

For the Sauce (Optional)

  • 1/4 cup hoisin sauce
  • 2 tablespoons sriracha, adjust to taste
  • 1 teaspoon sesame seeds, for garnish
  • 2 tablespoons chopped green onions, for garnish
  • Red pepper flakes, optional

Instructions

  • Pat the chicken wings completely dry with paper towels in a large bowl.
  • In a small bowl, combine the baking powder, salt, black pepper, white pepper, garlic powder, onion powder, ground ginger, and brown sugar.
  • Sprinkle the seasoning over the wings and toss until evenly coated.
  • In a large bowl, whisk together the soy sauce, Shaoxing wine, minced garlic, and sesame oil. Add the wings, toss to coat, and marinate at room temperature for at least 30 minutes (or refrigerate overnight).
  • In a separate bowl, combine the cornstarch and potato starch.
  • Remove the wings from the marinade, shake off excess liquid, and dredge each in the starch mixture, pressing to adhere.
  • Preheat the air fryer to 400°F (200°C) for about 5 minutes. Lightly grease the basket.
  • Arrange the wings in a single layer with space between them. Cook for 25–30 minutes, flipping halfway, until crispy and at an internal temperature of 165°F (74°C).
  • (Optional) Warm the hoisin and sriracha in a small saucepan over medium heat until heated through.
  • Toss the wings in the glaze or serve it on the side. Garnish with sesame seeds, green onions, and red pepper flakes.

Equipment

  • Air Fryer
  • Cooking Spray
  • Parchment Paper, optional

Notes

  • Storing: Refrigerate leftovers in an airtight container for up to 3–4 days.
  • Reheating: Air fry at 350°F (175°C) for 3–5 minutes, flipping halfway, until hot and crispy.
  • Freezing: Cool completely, wrap individually, and freeze in an airtight container. Reheat frozen wings at 350°F for 10–15 minutes until crispy.

Nutrition

Serving: 1ServingCalories: 249kcalCarbohydrates: 12gProtein: 16gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 63mgSodium: 1297mgPotassium: 209mgFiber: 1gSugar: 4gVitamin A: 149IUVitamin C: 5mgCalcium: 144mgIron: 2mg