China · Home-style
Sweet-and-Spicy Air-Fryer Chicken Wings
Chicken wings marinated in a sweet soy and chili glaze, then air-fried until the skin is lightly charred and the meat stays juicy. The sweet-to-spicy balance is what makes this popular.
Air fryers turned up the frequency of this at home, because the glaze that would scorch in a deep fryer comes out bronzed instead. The trick everyone adopts quickly is to score the wings through the skin, since the marinade only reaches the meat where the knife has been. Marinating time is passive, which makes it an easy dish to start before you go out and finish later.
Ingredients
- chicken wings4 pieces
- light soy sauce45 ml
- dark soy sauce15 ml
- garlic powder10 g
- white pepper5 g
- sugar10 g
- paprika10 g
- chili powder5 g
- oyster sauce15 ml
- water20 ml
- oil10 ml
Directions
- 1
Take 4 fresh chicken wings and score the skin between the two bones, cutting once on each side.
- 2
Put the 4 wings in a bowl and add 45 ml light soy sauce, 15 ml dark soy sauce, 10 g garlic powder, 5 g white pepper, 10 g sugar, 10 g paprika, 5 g chili powder, 15 ml oyster sauce, 20 ml water and 10 ml oil.
- 3
Spoon the marinade evenly over the wings, paying attention to the scores, and allow about 3 minutes.
- 4
Cover the bowl with cling film and refrigerate for 120 minutes to let the wings absorb the marinade.
- 5
Take out the wings, lay them in a foil tray, and pour the leftover marinade evenly over them.
- 6
Put the foil tray in the air fryer basket and cook at 200°C for 25 minutes.
- 7
Open the air fryer and carefully take out the tray to turn the wings over.
- 8
Continue cooking at 200°C for 25 minutes.
- 9
Take out the wings and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.