Air-Fryer Soy Sauce Chicken Wings

Steps

How to make it

Prep 12 min · Cook 20 min

1. Rinse 4 chicken wings; score two shallow cuts on each wing to help seasoning penetrate; pat thoroughly dry with paper towels.
2. Mince garlic (3 cloves) and slice ginger (3 slices) thinly; mix with soy sauce (2 tbsp), rice wine (1 tbsp), salt, and black pepper into a marinade.
3. Toss wings with the marinade until evenly coated; rest 15 minutes to absorb flavor.
4. Preheat air fryer to 190°C for 3 minutes.
5. Drain excess marinade from the wings (pat lightly with paper towels if needed). Arrange in the basket in one layer without stacking, skin side up for a crisper finish.
6. Air-fry at 190°C for 10 minutes; open, flip, then air-fry 8 minutes more until skin is golden.
7. Cut into the thickest wing along the bone—meat should show no bloody juices and skin should be crisp with tender meat. For extra char, air-fry at 200°C for 2 more minutes; serve hot.

Tips & storage

Make it easier

• Excess marinade prevents crisp skin, so pat the wings lightly before air-frying.
• Pat ingredients dry and arrange them in a single layer with room for airflow so they brown evenly.

Refrigerate up to 2 days; reheat at 170°C for 5 minutes.

Substitutions