KEY TAKEAWAYS
- milk helps moist the wings, as another post I mentioned, butter milk, yogurt are commonly used in different cultures/cuisines to tenderize meat.
- after coating chicken once, if you like heavy “frying coat” 炸衣, quick rinse wing with first layer of powder UNDER WATER (quickly) or dip back into marinate bath, and re-coat in powder box.
- leave coated chicken wings out for at least 10mins before air-fry
RECIPE
- Party Wings
- Soy Sauce
- Oyster Sauce
- Sugar
- Cajun seasoning / 新奥尔良腌料 (IYKYK) / Cayenne pepper
- Black and white pepper (ground)
- any other spice you like: cumin, garlic powder, five-/thirteen-spice, throw all the goodies in!
- Milk
- AP flour
- Corn starch
- Baking powder (make the chicken wings crisp)
STEP 1: poke or slice party wings so the inside could also be marinated
STEP 2: combine all the sauces, and dry spices (everything above except AP flour, Corn starch, baking powder), mix well; put wings in the marinating sauce + milk, marinate overnight(s)
STEP 3: before air-frying, in a to-go box (saved from delivery or any seal box), mix the following ingredients well:
- 1:1 AP flour, corn starch
- 1-2 tsp baking powder
- a few tsp salt
- a few tsp black pepper
- a few tsp garlic powder (optional)
STEP 4: take wings from marinating bath, place in powder box and seal. SHAKE IT UP! after wings are fully covered in powder, remove and set aside for at least 10mins, this step is to help get the powder “moist” as we are air-frying rather than deep-frying. 回潮.
STEP 5: spray wings with oil if you can see obvious powder (yes you need oil still if you do not want wings to be too dry.. at least it’s still less oil than deep fry?)
STEP 6: (dependent on your air-fryer) 180C/345F air-fry one side for 15mins, flip and air-fry for another 5min.
SERVE!
