Description
This recipe uses an air fryer and a baking powder trick to create shatteringly crispy chicken wings without deep frying. The wings are coated in a sticky tamarind-soy glaze that balances sweet, savory, and tangy flavors.
Ingredients
Scale
- 2.5 lbs (1.2 kg) chicken wings, separated into drumettes and flats
- 2 tsp (10 g) aluminum-free baking powder
- 1 tsp (5 g) fine sea salt
- 0.5 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 2 tbsp (30 ml) neutral oil (canola or vegetable oil)
- 1 oz (30 g) fresh garlic, thinly sliced
- 1/4 cup (60 ml) unsweetened tamarind paste
- 3 tbsp (45 ml) soy sauce or tamari
- 2 tbsp (40 g) packed light brown sugar
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (15 g) fresh ginger, grated
- 0.5 tsp (2 g) red pepper flakes (optional)
- 2 tbsp (10 g) toasted sesame seeds, divided
- 1/4 cup (5 g) fresh cilantro leaves, chopped
Instructions
- Dry and Season Wings: Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, combine the baking powder, salt, black pepper, garlic powder, and onion powder. Add the dried wings and toss until fully coated.
- Air Fry in Batches: Arrange the seasoned wings in a single layer in the air fryer basket, working in batches if necessary. Air fry at 375°F (190°C) for 20 minutes.
- Flip and Finish Cooking: Flip each wing, increase the temperature to 400°F (205°C), and air fry for another 15-20 minutes, or until golden brown, crispy, and cooked through (internal temperature 165°F/74°C).
- Prepare Crispy Garlic Topping: While wings cook, heat neutral oil in a small saucepan over medium-low heat. Add sliced fresh garlic and fry for 3-5 minutes until golden brown and crispy. Remove garlic with a slotted spoon to drain on paper towels; reserve oil in the pan.
- Simmer Sticky Glaze: Add tamarind paste, soy sauce, brown sugar, rice vinegar, grated ginger, and red pepper flakes (if using) to the reserved oil in the saucepan. Bring to a simmer over medium heat, stirring constantly for 3-5 minutes, until the glaze thickens enough to coat a spoon.
- Toss Wings with Glaze: Immediately transfer the hot air-fried wings to a large bowl. Pour the prepared glaze over the wings, add the crispy garlic and half of the sesame seeds, and toss vigorously until every wing is coated in the glossy glaze.
- Garnish and Serve: Arrange the glazed wings on a platter. Sprinkle generously with the remaining toasted sesame seeds and chopped cilantro leaves. Serve immediately while hot.
Notes
For best results, pat the wings thoroughly dry before seasoning; this ensures maximum crispiness. Use aluminum-free baking powder to avoid a metallic aftertaste in the finished dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Asian
Nutrition
- Serving Size: 4 wings
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: air fryer chicken wings, crispy wings, tamarind glaze, game day recipe, appetizer, asian cuisine, easy chicken recipe, quick dinner