Description
These air fryer chicken wings are coated in cornstarch for extra crispiness, then tossed in a vibrant Golden Turmeric-Ginger Glaze. This easy recipe provides restaurant-quality results without deep frying, offering a sophisticated twist on a classic dish.
Ingredients
Scale
- 1 kg chicken wings (flats and drumettes), patted dry
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 60 ml rice vinegar (alcohol-free)
- 60 ml low-sodium soy sauce (or tamari)
- 2 tablespoons honey or maple syrup
- 1 tablespoon fresh grated ginger
- 1 teaspoon fresh grated turmeric (or 1/2 tsp ground)
- 2 cloves garlic, minced
- 1 tablespoon lime juice
- 1/2 teaspoon red chili flakes (adjust to taste)
- 60 ml water
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare Wings for Frying: In a large mixing bowl, thoroughly combine the patted-dry chicken wings with olive oil, cornstarch, sea salt, and black pepper until every piece is evenly coated.
- Air Fry Wings in Batches: Preheat the air fryer to 200°C (400°F). Arrange the seasoned wings in a single layer in the basket, ensuring not to overcrowd. Cook in batches for 18-22 minutes, flipping halfway through, until crispy and golden brown.
- Make Turmeric-Ginger Glaze: While the wings cook, whisk together the rice vinegar, soy sauce, honey, ginger, turmeric, garlic, lime juice, red chili flakes, and water in a small saucepan over medium heat.
- Reduce Glaze to Syrup: Simmer the glaze for 5-7 minutes, stirring occasionally, until it reduces slightly and achieves a glossy, syrupy consistency that coats the back of a spoon.
- Toss Wings with Glaze: Once all wings are cooked, return them to the large mixing bowl and toss with two-thirds of the warm glaze, ensuring every wing is coated.
- Plate and Garnish: Arrange the glazed wings on a platter, drizzle with the remaining warm glaze, and garnish generously with chopped fresh cilantro and toasted sesame seeds before serving.
Notes
Patting the chicken wings thoroughly dry before seasoning is critical for achieving maximum crispiness. Store leftover wings in an airtight container for up to 3 days; reheat in the air fryer at 180°C (360°F) for 5-8 minutes to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 250g)
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 100 mg
Keywords: Air Fryer, Chicken Wings, Crispy Wings, Turmeric Glaze, Ginger Glaze, Dinner, Snack, Appetizer, Asian Cuisine