Air Fryer Chinese Chicken Wings
Description
Crispy air fryer Chinese chicken wings with a soy-garlic-ginger marinade and a sticky takeout-style glaze.
Ingredients
Wings and marinade
- 2 pounds chicken wings, split into flats and drumettes
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon brown sugar
- 4 cloves garlic, grated
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame oil
- ¼ teaspoon white pepper
- ½ teaspoon Chinese five-spice, optional
Coating
- 2 tablespoons cornstarch
- 1 teaspoon aluminum-free baking powder
Glaze
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 clove garlic, grated
- 1 teaspoon toasted sesame oil
- ¼ teaspoon red pepper flakes
Garnish: sesame seeds and sliced green onions
Instructions
- Whisk the marinade ingredients in a large bowl. Add the wings, toss to coat, cover, and refrigerate for 1 to 24 hours.
- Drain the wings, discard the marinade, and pat the wings very dry with paper towels.
- Toss the wings with the cornstarch and baking powder until lightly coated.
- Arrange the wings in a single layer in the air fryer basket, working in batches if needed. Air fry at 380°F for 20 minutes, flipping halfway through.
- Increase the heat to 400°F and air fry for 4 to 6 minutes more, until crisp and at least 165°F inside.
- Meanwhile, simmer the glaze ingredients in a small saucepan for 2 to 3 minutes until slightly thickened.
- Toss the hot wings in the glaze, garnish with sesame seeds and green onions, and serve right away.
Equipment
- Cooking Spray
- Parchment Paper, optional
Notes
Air fryers vary, so start checking the wings a few minutes early.
Nutrition
Serving: 1ServingCalories: 379kcalCarbohydrates: 19gProtein: 25gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 94mgSodium: 893mgPotassium: 300mgFiber: 0.4gSugar: 12gVitamin A: 219IUVitamin C: 2mgCalcium: 109mgIron: 2mg