Air-Fryer Salt and Pepper Chicken Wings

Ingredients

• 1 kg Chicken wings
• 1 tsp Baking powder (For the chicken marinade)
• 1 tsp Salt (For the chicken marinade)
• 0.25 tsp White pepper (For the chicken marinade)
• 1 tsp Garlic powder (For the chicken marinade)
• 2 tbsp Cornstarch (For lightly dusting the marinated wings)
• 2 tsp Cooking oil (Mixed into the marinade)
• Cooking oil spray (As needed for spraying the wings during air-frying; unquantified)
• 1 tsp Salt (For the salt-and-pepper seasoning powder)
• 0.5 tsp White pepper (For the salt-and-pepper seasoning powder)
• 1 tsp Garlic powder (For the salt-and-pepper seasoning powder)
• 0.5 tsp Chinese five-spice powder (For the salt-and-pepper seasoning powder)
• 0.5 tsp MSG or chicken powder (Optional)
• 2 Garlic (Minced, for the wok toss)
• 2 Chili pepper (Sliced)
• 3 stalks Spring onions (Separate the white and green parts; finish with the green parts)
• 2 tsp Cooking oil (For the wok toss)

Steps

1. 1

   Pat the chicken wings dry. Place them in a large bowl and add the marinade baking powder, 1 teaspoon salt, ¼ teaspoon white pepper, garlic powder, and 2 teaspoons cooking oil. Toss thoroughly so every wing is evenly coated. Marinate for 30 minutes.

2. 2

   While the chicken marinates, combine 1 teaspoon salt, ½ teaspoon white pepper, 1 teaspoon garlic powder, ½ teaspoon Chinese five-spice powder, and the optional MSG or chicken powder in a small bowl. Mix well and set aside.

3. 3

   Preheat the air fryer to 200°C / 400°F if required by the appliance. Add the cornstarch to the marinated wings and toss until they are lightly and evenly dusted, without thick wet patches.

4. 4

   Arrange the wings in the air-fryer basket in a single layer, leaving space around them for air circulation. Cook at 200°C / 400°F for 10 minutes.

5. 5

   Turn the wings over and lightly spray them with cooking oil. Air-fry for another 8–10 minutes, or until the coating is golden, crisp, and the chicken reaches at least 74°C / 165°F internally. Work in batches if necessary to avoid crowding.

6. 6

   Heat a wok over high heat until hot. Add the 2 teaspoons cooking oil for the wok toss.

7. 7

   Add the minced garlic, sliced chili, and the white parts of the spring onions to the hot wok. Stir-fry briefly until fragrant, taking care not to burn the garlic.

8. 8

   Add the air-fried chicken wings and sprinkle over the prepared salt-and-pepper seasoning powder. Toss vigorously in the wok until the wings are evenly coated and the seasoning is fragrant.

9. 9

   Add the green parts of the spring onions, toss once or twice to distribute them, and remove the wings from the heat. Serve immediately while crisp.

Notes

The wings are crispest immediately after cooking. Avoid overcrowding the air-fryer basket; cook in batches if needed. The source lists MSG or chicken powder as optional. The transcript's phrase 'salted garlic' appears to refer to the minced garlic listed for the wok toss.

Nutrition per serving

• main
• air-fried
• Chinese takeaway-style
• chicken wings
• crispy
• spicy
• gluten-free
• dairy-free