Description
The only soy sauce chicken wing recipe you need. Juicy whole wings, caramelized skin, air-fried for fast cooking and easy cleanup.
Ingredients
Units
Scale
- 1 1/2 lbs chicken (about 6 full wings or 12 flats/drumettes)
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Shaoxing cooking wine (optional or can sub with dry sherry)
- 1 1/2 tablespoons honey (can sub with sugar)
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ginger powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black vinegar (can sub with rice, cane, or white vinegar)
- Oil cooking spray
Instructions
- Clean Chicken Wings: Pat chicken wings (1 ½ lbs) dry with paper towels, or give it a more thorough cleaning by scrubbing it down with an additional 2 teaspoons salt and rinse and drain dry. Make sure to sanitize or clean the sink afterwards so no chicken juice spreads everywhere.
- Marinate the wings: In a small bowl, whisk together light soy sauce (2 tablespoons), oyster sauce (1 tablespoon), cooking wine (1 teaspoon), honey (1 ½ tablespoons), ground white pepper (¼ teaspoon), garlic powder (1 teaspoon), onion powder (1 teaspoon), and black vinegar (1 teaspoon). Adjust to taste if needed. Combine the marinade and chicken wings in a large bowl and toss until evenly coated. Marinate for at least one hour or overnight in the fridge for better results.
- Air fry: Preheat your air fryer to 340°F. Arrange the wings in a single layer in the basket with the flat sides down, tucking the wing tips underneath the thicker pieces so they don’t burn. Spray lightly with cooking spray, then air fry for a total of 14 minutes, flipping halfway through.
- Finish: Serve hot with rice, noodles, or enjoy on their own.
- Prep Time: 1 hour
- Cook Time: 14 minutes
- Category: appetizer, side dish
- Method: air fryer
- Cuisine: Asian, Chinese