Crispy Salt and Pepper Chicken Wings, No Frying

Ingredients

• 900 g Chicken wings (Separated into drumettes and flats; thoroughly dried with paper towels)
• 1 tsp Salt (For marinating)
• 0.5 tsp Ground black pepper (For marinating)
• 10 g Fresh ginger (Grated or very finely minced)
• 3 Garlic (Cloves, minced; approximately 9 g)
• 1 tbsp Soy sauce (Preferably low-sodium)
• 1 tbsp Shaoxing rice wine (Optional; can be substituted with dry sherry)
• 0.5 cup Cornstarch (To create the crispy coating; adjust as needed)
• 1 tbsp Vegetable oil (For lightly spraying or brushing the wings)
• 1 tsp Salt and pepper mixture (For sprinkling when serving; adjust to taste)
• 1 Scallion (Chopped, for finishing; approximately 15 g)

Steps

1. 1

   Separate the wings at the joints and remove the tips if they are still attached. Thoroughly pat them dry with paper towels; a dry surface helps the coating become crispy.

2. 2

   Place the wings in a large bowl. Add the salt, black pepper, ginger, garlic, soy sauce, and rice wine. Toss until all the pieces are well seasoned.

3. 3

   Cover the bowl and marinate the wings for at least 15 minutes. If you have time, refrigerate them for up to 2 hours; before coating them, let them lose some of their chill.

4. 4

   Add the cornstarch and mix with your hands or tongs until each wing is covered with a thin, even layer. Shake off the excess to prevent a thick or floury coating.

5. 5

   Preheat the air fryer to 200 °C for 3-5 minutes. Lightly grease the basket or spray it with oil.

6. 6

   Arrange the wings in a single layer, leaving space between them so the air can circulate. Lightly spray or brush them with vegetable oil.

7. 7

   Cook the wings at 200 °C for 20-25 minutes, turning them halfway through cooking. They are ready when the skin is deeply golden and crispy and the thickest part reaches at least 74 °C in the center.

8. 8

   Remove the wings and let them rest for 2-3 minutes. Sprinkle them with the salt and pepper mixture and chopped scallion. Serve immediately while the coating is crispy and the inside is juicy.

Notes

The visible source does not include quantities or detailed instructions; the quantities and method have been reconstructed as a guideline based on the title, description, and reference to an air-fryer preparation without frying. Do not overcrowd the basket: cook the wings in batches if necessary. Store leftovers refrigerated for up to 3 days and reheat them in the air fryer at 180 °C to restore some of their crispiness.

Nutrition per serving

• appetizer
• snack
• chicken wings
• air fryer
• no frying
• crispy
• high protein
• game-day food